Irish Brown Bread

Peg mentioned she was missing Irish Brown Bread, so I decided to try make a version by David Lebovitz.

Ingredients:

• 240 grams sourdough starter
  (I subbed in 240 grams of sourdough starter for part of water and flour)
• 300 grams water (10 oz) warm water
• 2.5 teaspoons active dry yeast 
• 330 grams (about 2.5 cups + 1 tablespoon) whole-wheat flour
  (I used white whole wheat + 2 tablespoons wheat germ)
• 1 teaspoon salt
• 1 tablespoon dark molasses or 1 teaspoon treacle
  (or 1 tablespoons brown sugar + 1 tablespoon honey)

Instructions:

1. Place 240 grams sourdough starter in stand mixer.
2. Pour 300 grams warm water into sourdough, adding in the molasses (or brown sugar) and the instant yeast. Let proof for 5 minutes or so.
3. Add the flour, wheat germ, and salt - stir until a thick sticky batter is formed.  Let stand 10 minutes.
4. Spray a nonstick 9-inch (23cm) loaf pan with cooking spray.
5. Line the bottom of he pan with a piece of parchment, and spray paper. 
6. Scrape the dough into the prepared pan, smooth the top with a spatula or some wet fingers.
   
   
     
7. Optional - Sprinkle with a teaspoon or so dry oatmeal flakes.
8. Cover with a damp kitchen towel lightly over the top of pan.
   
     
     
9. Preheat the oven to 450ºF (230ºC). 
10. Let rise until the dough reaches the top of the pan, about 30 minutes or so.
11. When the dough has reached the top of the pan, bake the bread for 20 minutes. 
12. After 20 minutes, remove pan from oven. 
13. Decrease the temperature to 400ºF (200ºC). 
14. Remove the bread from the pan, and place it upside down directly on the baking rack to bake another 15 minutes, or until done. 
15. The bread is ready when  the temperature should read 190ºF (88ºC). 
16. Let the bread cool on a wire rack before slicing.

Carole's Notes:

We liked this - it makes nice toast.

Recipe is adapted from https://www.davidlebovitz.com/ballymaloe-irish-brown-bread-recipe/