Salt-Free Irish Brown Bread

Salt-Free Irish Brown Bread - Candy Coated Culinista

Salt-Free Irish Brown Bread – Candy Coated Culinista

This new recipe was intended to be for St. Patrick’s Day, but then the recipe didn’t turn out and I was left very disappointed…then I said a week later I am going to try this one more time and I’m happy to say my Lemony Letdown turned into a fairly decent whole wheat bread. See my picture here apart of the Cooking Club Gallery.

Attempt #1

Yield/Serving: 14 slices
Prep Time: 5 min.
Cook Time: 1 hr. 50 min.
Difficulty level is: Should be easy, or rather looks easy

From Chatelaine

Ingredients
• 1 ½ cups warm water, divided (about 110°F)
• 1 tbsp molasses
• 8g pkg active dry yeast
• 3 ½ cups whole wheat flour
• 1 tsp salt

Assembly
1. Spray a metal loaf pan with oil.
2. Stir ½ cup water with molasses and yeast into a large bowl until combined.
3. Let stand for ten minutes.
4. Stir in flour, remaining water and salt using a wooden spoon until combined.
5. Lightly flour the clean counter and transfer the dough.
6. Knead once or twice and shape into a log.
7. Place in the prepared pan and cover with a damp towel and let rise until doubled in size, about forty-five minutes.
8. Pre-heat oven to 400°F.
9. Bake in the centre of the oven until golden brown, about forty-five to fifty minutes.
10. Let stand for five minutes and then turn out the loaf and let cool completely, about one hour.
11. Slice and serve.

Attempt #2

Yield/Serving: 8 slices
Prep Time: 5 min.
Cook Time: 1 hr. 50 min.
Difficulty level is: Medium, for me

Altered from Chatelaine

Ingredients
• 2 ½ – 3 cups warm water, divided (about 110°F)
• 8g pkg active dry yeast
• 1 tbsp molasses
• 1 tbsp honey
• 3 ½ cups whole wheat flour
• 1 tsp salt

Assembly
12. Spray a metal loaf pan with oil.
13. Stir ½ cup water with molasses, honey and yeast into a large bowl until combined.
14. Let stand for ten minutes.
15. Stir in flour, and add in the remaining water using a wooden spoon until combined. You may not need it all, but I did.
16. Lightly flour the clean counter and transfer the dough.
17. Knead once or twice and shape into a log.
18. Place in the prepared pan and cover with a damp towel and let rise until doubled in size, about forty-five minutes.
19. Pre-heat oven to 400°F.
20. Bake in the centre of the oven until golden brown, about forty-five to fifty minutes.
21. Let stand for five minutes and then turn out the loaf and let cool completely, about one hour.
22. Slice and serve.

Tips
• If the bread looks too crumbly and is not coming together, like the picture below; the dough is too dry and for some reason more water is needed.

Please Enjoy

My thoughts
Attempt #1
What a disaster! Who would think such a simple recipe would have such a disastrous outcome. When I was mixing in the flour the dough was crumbly and not coming together at all. I still kept going hoping it would still rise and turn out ok. Of course it did not and I really don’t know what went wrong as I followed the recipe precisely. Usually I try to redo a recipe again, but I’m not wasting more flour. The recipe is what it is and once it baked the crust was rock hard but the inside wasn’t absolutely terrible, but still it was bad, you’d think I didn’t put yeast in at all and I made sure the active yeast wasn’t expired and it did bloom properly.

Attempt #2
I decided to suck it up and waste more flour to give this another go. My second try turned out much better, but I added a lot more water than listed in the recipe and I really don’t know why it was needed. I just went with my instincts and it turned out better, the crust may have been a touch hard, but compared to my first try it was leaps and bounds better. I omitted the salt as I don’t see the point to adding salt to bread because I can never detect the salt in the bread I consume regularly; butter and other food going on the bread will always have salt in it. I added honey on a whim to add another layer of flavour and I was debating adding some whole oats, but then I thought that would be too much experimenting when I don’t know what the outcome would be. I’m so happy I didn’t give up; sure I was up till 11:30pm making and sampling a slice of buttered bread but it was worth it. Truth is I probably will never make homemade bread again, unless I make a gluten-free or another other type of bread as I have never liked whole wheat bread since my childhood.

Salt-Free Irish Brown Bread Attempt #2- Candy Coated Culinista

Salt-Free Irish Brown Bread Attempt #2- Candy Coated Culinista

Irish Brown Bread - Candy Coated Culinista

Irish Brown Bread – Candy Coated Culinista

Irish Brown Bread Dough - Candy Coated Culinista

Irish Brown Bread Dough – Candy Coated Culinista

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