Brown bread is an important element of the meals in Ireland. A slice of brown bread will be served with nearly every meal, particularly lunch and dinner. We visited several towns and ate at several different restaurants or hostels, and each location incorporated brown bread into the meal. At the Valley House in Achill, slices of brown bread were served as an appetizer before the meal. The bread was put out in bowls along the table, alongside salads, and butter was placed beside them. We also ate lunch at several places where a slice of brown bread would be served alongside a bowl of soup. A vegetable soup could be purchased at the hotel restaurant on Inis Oirr, and this included brown bread and butter. Brown bread would also be used for sandwiches, as O’Brien’s shop in Ennis used brown bread for their turkey sandwiches.
When we visited Cnoc Suain, our host Dearbhail demonstrated how brown bread is made. It is different from regular white bread because it is not made with yeast. The ingredients include whole wheat and white flour, baking soda, salt, and buttermilk. The baking soda mixing with the buttermilk is what causes the dough to rise. Dearbhail explained the baking technique which causes the bread to be so fluffy and light: you must lift up the flour while it’s the bowl. You mix together the flours, soda, and salt, then create a well to pour in the buttermilk. Dearbhail recommended using your hands to mix the dough together in order to use less dishes, but you have to be sure not to knead or handle the dough too much. You then shape the dough into a circular form and cut a cross into it so the bread bakes all the way through. Other ingredients can also be added to the dough before it is mixed together. For example, Dearbhail explained that pieces of seaweed can be added to the bread in order to increase its nutritious value.
This type of bread is relatively simple to make, and judging by its frequent appearance at multiple pubs and restaurants, brown bread is a very versatile food.