I do not recommend a food processor, but a stand mixer. Thank you so much for the recipe. Shape it into a round, then place it on the lined baking sheet. Hi Sabine, The white flour is 1 3/4 cups. Thank you for this recipe and the wonderful post! I live in America and do not buy bread ever because of the American propensity for adding sugar. In France the closest flour might be semoule fine complte de bl dur ? When I was there for the Literary Festival, Tim Allen, the son of Myrtle Allen, who started growing vegetables at Ballymaloe in 1947, and decided to open a restaurant, hotel, and eventually acooking school adjacent to the gardens, kindly offered to take me in their cooking school kitchen to show me how its made. Same for rough-ground? However we've never made a homemade version! I probably should have kneaded it a bit more as I saw some points of of un-mixed flour, but not really critical. Traditional Irish brown bread is a simple combination of whole wheat and white flours, baking soda, salt, and buttermilk; this version adds a bit of enrichment in the form of sugar and butter (or oil) for a slightly sweeter, more tender loaf. Bake a loaf of Irish Brown Bread to enjoy with afternoon tea, with hot soup, or buttered for breakfast. If you're planning a trip to Ireland, I'm certain that, like us, you'll be able to enjoy Irish Brown Bread everywhere you go. Hello! Im going to put in an order to King Arthur Flour next. It is on the list as my weekend baking project, will report back with the results. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Love making simple breads and when I noticed I had all the ingredients, I had to make it right away. Step 2 Whisk together flours, wheat germ, salt, sugar, baking. I dont know which pictures you saw but when I bake it it looks like the ones youve posted. So far I used regular wholemeal flour and the bread came out very good. About 8 minutes to read this article. I was wondering if I could also make a lighter version by using honey instead of molasses for a change every once in a whileanyone have any thoughts on that? Their bread was a couple of centimetres thick and baked in large squares. I will be making this bread often. Add buttermilk and syrup and stir until just incorporated. Seal it inside a plastic bread bag and keep it at room temperature. Reading your comment made me realize I'm getting low on Odlums - I'll have to order more today and get more bread in the oven! What a beautiful country! Bread made with coarse-milled flour actually crunches when you bite into it. I also gave a link to a good site about yeast, if people want to substitute. Thank you for sharing. Weighing flourfor this lovely recipe, how many ounces of the Irish whole wheat flour, as opposed to the 3.5 cups? In a large bowl, stir together the flour, sugar, buttermilk powder, salt, baking soda, and baking powder. It's not as finely ground as standard whole wheat flour. Going to place my flour order now! King Arthur Seasonal Pans & Sets. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Most important is, of course, the butter thickly spread on top. A while back I switched from using regular KA whole wheat flour in my bread to Hodgson Mills whole wheat graham flour (http://www.hodgsonmillstore.com/en/all-natural-flour/whole-wheat-flour-71518-05005-001_group) its stoneground and has a much nicer texture than King Arthur. Press down on the ball until it is about 2 inches thick. Can you let me know what that is? In a smaller bowl, whisk together the water (or buttermilk), egg, and melted butter or oil. For lunch made an open faced sandwich. My mother adores Irish Brown Bread! I have just made this receipe to the exact measurements and wonder if the 4.5 tablespoons of sugar was a typo. Add the salt. Do you make Brown Bread often for your family? Really good and easy. Lol. Taste of Home is America's #1 cooking magazine. I see in another comment you say 2. In the restaurant kitchen at Ballymaloe House, the chef arrives at6am to get the bread started, and pulls the loaves out by the time the first guests arrive in the dining room for breakfast around 8am. When you bake it in the Dutch oven, do you uncover it towards the end of baking? 1 teaspoon kosher salt 2 tablespoons packed brown sugar, light or dark 1 egg 1/4 cup millet (optional) 1 3/4 cups buttermilk 3/4 cup golden raisins Instructions Preheat the oven to 425F and lightly grease a loaf pan. https://www.youtube.com/watch?v=kbdj76Og9HE. I do think it nicely enhances the flavor of the bread without making it sickly sweet. All it needs is some good quality butter! 400 grams (3 1/2 cups) whole-wheat flour, preferably stoneground 50 grams (1/2 cup) white flour, all-purpose or bread flour 1 teaspoon salt 150ml (5oz), plus 275ml (10oz) tepid water, - 425ml 1 tablespoon dark molasses, or 1 teaspoon treacle Like many others, I decreased the sugar to 1 tablespoon. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Thank you for this recipe, it did remind me of the brown bread I ate in Ireland. Let stand until it starts to foam on top, about 10 minutes. 2 cups well-shaken buttermilk Step 1 Put oven rack in middle position and preheat oven to 400F. After decades of testing and baking, they settled on this one, which requires just a few minutes of mixing, no kneading (well before no-kneading became popular), and theres no needone- to two-hourwaits for the bread to rise either. Have a great Sunday! In a large bowl, whisk together the whole wheat flour, all purpose flour, sugar, baking powder, salt and baking soda. There was also a huge amount of salt in it, and I wasnt sure if it had been transcribed wrong or what. You may add a little sugar but it shouldn't overpower the taste. Makes a very moist brown bread (or brown cake as some call it). We've been told it's a little taste of Ireland . Don't forget to slather the baked slices with butter, Irish butter preferably! I think I will give it a go! I lived in Ireland when I was younger and this is the closest tasting recipe I've found. I loved the way mine came out, almost exactly like their loaves. Would allow for a nice crust I think. . However it was the best Irish brown bread I have ever eaten. I appreciate you trying my recipe and letting me know this. Happy St Patricks day! Both of these will warm you up on a cold night! The best thing about having a loaf of Irish Brown Bread on your counter is that it's a natural accompaniment with literally every meal. Dove Farm do a range of wholegrain flours. We enjoyed it last night with some traditional British cheeses. Thank you so much Maggie! Hi Sinead, thank you for trying my Brown Bread recipe - Im so happy to hear that you liked it! Then I tried it with some Irish butter and it was just like being back there! Lauren, I lived in Switzerland for 25 years (now in Ireland) and was able to have flour ground to order (min 10kg bags) in the local farmers mill, I was on the French side but imagine you could do the same in your area. In fact, Irish Brown Bread is a type of soda bread, with no yeast at all. I have been looking for a quick whole grain bread recipe and this seems to be the one. Great bread is the ultimate, and I love reading all this great info. My husband and I are enjoying it right now. Slinte! Yes, I'd love to hear back when you try it with just molasses. Their costs are low because they save on marketing and advertising. This brown bread is unbelievable and I cant wait to make it myself, so thanks for the helpful tips about the ingredients. Ballymaloekindly packed me up some of the flour that they use, so I had that, and I headed to my local natural food store to get regular whole wheat flour (T150, in France) to do a side-by-side comparison, which Ill get to in a minute. was a constant request. How does this happen. Thanks for the recipe, made it today. Ethnicspoon.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Stumbled my way here while researching apricot kernels, but have been searching for a simple hearty bread recipe to use for experimentation. When I ammended it, I was left with the worst brick of bread ever. In fact, it's probably more of a stiff batter than a soft dough. Unlike Boston brown bread, Irish brown soda bread has no molasses, treacle, cornmeal, or rye flour, so the flavor is much different, and the texture is lighter as well. Mix in the walnuts. That was a good call to add a bit more buttermilk to help pull your dough together. In a large bowl, stir together the flour, sugar, buttermilk powder, salt, baking soda, and baking powder. Definitely going to now. How would this work with whole spelt flour? I have it with just a little Kerrygold butter and its delicious! Thanks for those suggestions as well. Whole wheat pastry flour will make a moist loaf with fine crumb; Irish-Style Flour, a more traditional open-textured, drier loaf. It's made with coarse, whole-grain wheat flour that gives loaves their color and the nutty, toasty flavor. I dont usually comment on recipes but this was 10/10 delicious. Who's hosting that event? I find too that if I use sour milk rather than buttermilk the texture of my bread is lighter though it might not always be possible to get. Have you tried it that way and how does it affect the bread? I just have a quick question. My Irish Brown Bread recipe is made with 4- tablespoons of sugar, for a very light sweetness that nicely complements the wheat flavor. It's a recipe for Irish brown bread: an "everyday" Irish brown bread recipe by Fred B. Dugan for King Arthur Flour. Yes, you can definitely bake this in a loaf pan. Scone & Popover Doughnut & Muffin Cake Bundt & Specialty Pie Bread . How creative to get a cake that looks like chowder and bread! If you cant find Irish wholemeal flour locally, it can be ordered online from sellers like Odlums and King Arthur Baking Company. Run a knife around the outside of the bread to release it from the pan, tip the loaf out of the pan, remove the parchment paper, and place the loaf upside down directly on the baking rack and let bake another 15 minutes, or until done. And I cant stop baking it delicious. Make a well in the dry ingredients and pour in the buttermilk and the oil or butter. Dont overmix. Coarse and less refined wheat flours were the most affordable and were used to make brown soda breads like this recipe. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Which is why he calls it a brown yeast bread, not a soda bread :). Tracey and Kae: Apologies for those. They leave the loaves on cutting boards so you can help yourself. If you look at my recipe card, there is a tab for "Metric" - click on this and all of the measurements will be converted to grams and milliliters. Thank you for trying (and sharing) my recipe - I'm so happy to hear you like it! My family has made Irish Soda bread for years, but I think it has been Americanized over the generations. Thanks for commenting! That looks delicious. Spread the wheat germ on a baking tray and place in the hot oven for 3-5 minutes until it is lightly toasted. Sunday was white toast a real treat we thought then. In my Delectable Destinations posts about our trip to Ireland, I share that we enjoyed Irish Brown Bread everywhere: in cafs, restaurants, and with breakfasts at our B&Bs. This looks great David, thanks!! Adjust oven rack to middle position and heat oven to 375 F. Lightly grease 8 inch round cake pan. The amount of sugar in this loaf is on the low side at least. Hi Grainne, I appreciate this perspective and I have heard from one or two others who grew up eating Brown Bread that sugar is not traditionally added. Well have to start exporting flour to you. Looks divine! I really appreciated the metric measurements! So easy to make and nice and light. (I have a Polish background). I must add though when I have to make bread quickly in the morning, nothing beats soda bread. The recipes I am using and I am baking bread for years now are using not more than 2-3 g of yeast. I used the exact same ingredients as theirs, as well as locally available flour, but my pans and oven were different and had slightly varyingresults. Elizabeth David says a scant teaspoon of dry yeast per pound of flour; 3 teaspoons for 4 pounds. Serve slices of Irish brown bread warm, at room temperature or toasted. Enjoy warm or at room temperature. Hi Joan, thanks for your question. Get my newsletter for a tasty mix of food, Paris, life, and travel! Preheat oven to 375 F. I looked at the end of the recipe but, no masthanks Dave. Delicious! Thank you! Thanks for the catch and I updated the recipe. Stir together until blended some lumps will remain. I seemed to have a lot of flour left that wasnt incorporated after adding all of the buttermilk. In Denver we are at 5280 ft and I am wondering if you have any suggestions about changes to the recipe at this altitude. I have heard from other readers that they've substituted a blend of whole wheat flour and wheat germ when they couldn't find Irish wholemeal. It was a tasty complement to my Crock Pot corned beef and veg and Jimmies and ginger (Jameson reserve, ginger ale, and a lime twist) drink in honor of St. Patricks Day. I'm Nancy Mock and I live in beautiful northern Vermont with my family. Thank you so much for trying my recipe!! David, I cant thank you enough for this recipe! Then add quarter mug hot water mixed with 2 tsp bread soda (baking soda). This turned out perfectly and was SO easy! The only hard thing about making this bread is waiting for it to cool, but it is so worth the wait : ) I will be making this on a regular basis. I have never actually measured my loaf; I would definitely try flattening it out a bit. Give the dough a few quick kneads to just pull it together. The bread should be risen and browned, and sound hollow when tapped on the bottom. I must surprise her! Brush the top with the melted butter. I will certainly try it with some baking powder for a little variation but I will skip the sugar. I love that you describe the dough as shaggy :) And what a mighty fine loaf you produced! We had it with tea at E.J. I have it in the old mini-paperback version! Blend together the stone-ground wheat flour, all-purpose flour, wheat germ, sugar, baking powder, baking soda and salt in a large bowl. In terms of the pan Ill stick with parchment paper for now haha! For Americans, another flour alternative is Graham flour. Hi Ellen, I actually don't cover it at all during baking. (I think that sounds like a great idea.) Thank you so much, it's wonderful to hear from you! Sift the whole wheat pastry flour and baking soda into the bowl. I came across this recipe while searching for Irish brown bread. If you are looking for more Irish recipes to make for Saint Patricks Day or anytime at home here are a few of my favorites to try or bookmark for later. For breakfast, its great fresh, or toasted with a swipe of salted butter and either some honey or jam. Here is the link: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking Please let me know how the bread turns out for you. Remove the bread to a cooling rack, and let it rest for at least 30 minutes before slicing. I hope you enjoy the bread! Whisk to combine the molasses with the buttermilk. Step 4: Bake. Thank you so much! up to 24 hours, its worth the taste. Hi Anam! Whisk buttermilk and molasses. David your post reminded me of breakfast at the Australian boarding school I attended. of water is a little less than 10 oz., a cup and a half, 12 oz. How to Make Irish Brown Bread Step 1: Preheat and Prep Start by preheating the oven then grease and line a pullman loaf pan or a standard 1 pound loaf pan with parchment paper cut to fit the pan. I saw several nice versions on that website recently. 10 ounces whole wheat flour, 5 ounces all purpose . Round 2 worked much better in the stand mixer. Which would be better? I didnt have a few years to get my pan seasoned the same way, but after a few trial and errors (I figured you didnt want to wait that long either), I had good results using non-stick spray in a non-stick pan lined with parchment paper on the bottom. Let the bread cool on a wire rack before slicing. It sounds like it was under baked if it was heavy or sticky. I would like to try and recreate as best as I can the delicious brown bread I enjoyed baked by many an innkeeper and B&B owner during my visit to Ireland. Slash the top of the dough and poke a hole in each corner to let the fairies out. Coat an 8- or 9-inch round cake pan with cooking spray. Cant seen to find fresh yeast anywhere here. Press flat to about 2 inches thick. Form the dough into a large ball and place it on the prepared baking sheet. Thank you again for trying my Brown Bread! You're very welcome, I'm so glad you enjoyed it! Grease a 1 1/2 to 2-quart baking dish, or an 8" or 9" cast-iron skillet or cake pan that's at least 1 1/2" deep. On a few occasions Ive lowered the sugar to 2 tbl and add 1 tbl of Lyles Golden Syrup (purchased at Cost Plus World Market) and its the right amount of sweetness for me, and I dont have a sweet tooth at all. Hi Sharon, Thanks for the question. Thank you for this recipe and I can't wait to get baking!!! I might have to dash to the store. Bake the bread for 35 to 45 minutes, or until it tests done (a cake tester inserted into the center will come out clean.) Its March 16th, Ive just baked the brown bread, Kerry gold is softening a bit and just poured a pint of Guinness. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. Some bakers like to add a couple of tablespoons of wheat or oat bran for extra flavor and nutrition. I will have to give it a try with honey, that sounds so delicious. Love the recipe, by the way! Oh, breakfast at Ballymaloe and this bread shine in my memory from a trip there two years ago. Thanks for posting this recipe!! I followed the recipe, used one packet of dry yeast and it came out great. What are the dimensions of the loaf when you put it in the oven? Traditional brown soda isn't sweet. What a wonderful piece! Thanks Marlene! ), and the recipe on their website makes like a dozen loaves. Place the pot or baking sheet in the oven and bake for 10 minutes. I tried working with yeast a few times in the past and the results were not good so I have given up trying to make yeasted breads. Totally missed the part about flattening it out to about 2", so it was quite a bit thicker but just baked until it had the hollow sound. Stock Up Now. I am delighted to hear that you and your family like my Brown Bread, and it means so much to me that you gave it a try. I hope this helps - let me know how this Brown Bread turns out for you. This bread looks fantastic. If you have time, I'd love to hear where you traveled in Ireland! Jennifer: Yes, that is a great book. Irish brown bread is a quick bread, or a soda bread, because buttermilk and baking soda enable the rise - not yeast. I couldnt have been more pleased with myself! Add buttermilk and stir with rubber spatula until all flour is moistened and dough forms soft, ragged mass. for the half cup. The original Ruby Murray was a popular Irish singer who earned seven top 10 hits in the UK during the 1950s . You proof the yeast in warm water with the molasses, mix it a few momentslater with the dry ingredients, let it sit for about ten minutes, then scrape it into a pan. You can also find me sharing more inspiration in Pinterest and Facebook. Hi Bernadette, how interesting! Irish Brown Bread today is also made by artisan bakeries who take great pride in turning out these delicious loaves. I had to add more buttermilk just to be able to knead it all together which still felt really dry but overall it came out okay. It was, and 3/4 is left still, to provide more enjoyable Irish moments. Pinned and tweeted. I was wanting a ' sweet ' version of the bread and this worked for my needs. I also put a bit more baking powder and soda. But, I think Ill try again with this recipe. Wouldn't it be amazing to be at an Irish Soda Bread event in person to sample all that delicious bread? . Hi Stuart! This is done for scientific reasons. Hi Brenda, I'm so happy you enjoyed my recipe for Brown Bread. I grew up eating brown bread in Ireland and it's lovely to find recipes that don't depend on an expensive baking mix for success. In a small saucepan, combine molasses, 1 cup water, and cider. If you live in the United States, coarse whole-wheat Irish-style flour is available from King Arthur Flour. I always sprinkle the top with toasted ground sesame seeds. Slinte! That recipe was mostly whole wheat/buttermilk/baking soda. Being French, I am passionate about bread. Pour 150ml of water into a small bowl and stir in the molasses, then crumble in the fresh yeast, stirring a couple of times. So glad I found your recipe! My French boyfriend loved it BTW. I guess Ill try again tomorrow. I've also called the King Arthur Flour Bakers' Hotline for help, and . It was a hilarious surprise and the next best thing to being at home. Sometimes I will read the title of your recipe and find it hmm ok its just bread but by the time I am done reading the post I have two bags of Irish wheat flour and molasses in my Amazon cart and the recipe is pinned + boomarked. Lightly grease a baking sheet, or line it with parchment. In a large bowl, whisk together the whole wheat flour, all purpose flour, sugar, baking powder, salt and baking soda. Here in Cork eggs and butter snd enough buttermilk are often added to make quite a wet bread which is baked in a tin ad its so sloppy. Required fields are marked *. Pans; Pans. I am grinding my own grains again after years of not doing so, and trying many variations on the grain (einkorn, millet, buckwheat, even chickpea) just because I think it will be a fun exploration (after, of course, I have mastered the basic version). I also sprinkled some of the cornmeal over the top of the dough once it went into the pan. Now that I have more time, I now have an interest in food/cooking, wine and , of course, chocolate related travel thanks to you. We call it a brown soda made like this treacle bread and a friends mother always made in in a casserole dish in the oven with a lid on which is actually the way it was originally made in a metal oven like a covered dish in the ashes of an open fire with coals on top of the lid. I used their metric conversions, not mine, and can correct it if you let me know what is wrong. Slinte! I followed your Instagram photos of your time at Ballymaloe with great interest, so I was delighted to see a recipe from Ballymaloe. Hi Heather! Used whole wheat flour, substituted 4 tbsps for wheat germ and used regular yeast. Yes, sometimes I take that shortcut too, and use regular milk with a little lemon juice if there's no buttermilk on hand. It sounds like you were as smitten with the Brown Bread as we were! Jump to:Step by step photosFrequently Asked QuestionsIrish Brown Bread Recipe. Bring a taste of Ireland to the table. Did you try it with graham and did it turn out? It's no wonder that, once back home, we really missed this Irish bread! Contact Nancy Mock through the About Me page for permissions. Looking forward to trying this recipe. I've just done one with 1 T. molasses and 1 cup WW to 3 cups white flour. Thanks David for keeping my interest in cooking alive ! Grease the inside of the pan then pat in the dough, leaving the long center a little higher than the sides. Irish Brown Bread (With Yeast) Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Servings 9 slices Yield 2 small loaves Look for bran and stone-ground whole-wheat flour with the specialty flours in the baking section of your grocery store. If the mixture still seems very dry, stir in the rest of the buttermilk. This recipe makes a very wet dough and it would be better to bake two rounds that are two inches thick. The type of wheat grown in Ireland at this time, a soft wheat with low protein content, was also a factor in the reliance upon soda bread. I know you'll be tempted to start munching on this bread as soon as it comes out of the oven. Theyre arent supposed to show up on the site (or block content) but they are sneaking in there and were playing whack-a-mole getting them to stop. Let me know if you make it. It was so easy to make and tastes like Ireland . Your email address will not be published. We unlucky souls with celiac disease can only look and drool. Mom has passed on and so happy I can make for my family thanks so much. I am excited to make this recipe thanks so much for sharing it and all the explanations it is so helpful! We missed it so much after leaving that I made my own Irish brown bread recipe so we can continue to enjoy it at home! It would also be fantastic with some sourdough starter :). Best of all, it tastes great. The dough comes together fast, and youll want to get it right in the oven after its mixed and shaped. Thanks for choosing my Brown Bread to make for this event, you'll have to write again and let me know how it goes! Chopped walnuts would also be delicious in this bread. Would that be teaspoons, tablespoons or cups? No commercial interest, just a fan of Jupiter. When I tested the recipe with the French whole-wheat flour versus the Irish coarsely ground flour, there was no comparison: The Irish flour took the bread to a whole other level and thecrumb wasjust like the loaves at Ballymaloe. Im glad to have this tested version of the bread, have been trying to recreate it with mixed results! On the other hand, my son said: Mum, no matter what you say about the different qualities of the French bread (baguettes), they are still so much better than anything they sell here under that name. I'm so glad you're going to give my recipe a try. I dont use the food processor and I import the stone ground flower, since its the only way to get the gritty texture that is so authentic. I was lucky enough to visit Ballymaloe last month and take a bread-making course in the kitchen with RJ. (If using standard whole-wheat flour, the dough will be sticky, and rather wet.) Over in the restaurant kitchen, theyshowed me the pans they use, which Timsaid are (or were, before they got so heavily seasoned) nonstick loaf pans that they oiled thenbaked the heck out of. Theyve been using the same pans for years obviously. The dough with the regular flourwas a little bit sticky and stretchy, the one made with Irish flour was shaggyand coarse. The crispy crust and the melt in the mouth middle. -N. I also have traditional recipes for brown scones if youre interested! I love a hearty bread like this! I will say that this bread doesn't have the sweet taste that you think of with sweet breads like brioche, Portuguese sweet bread, or even Hawaiian sweet rolls. I have never tried this bread! The bread is best eaten fresh, smeared with lots of good butter, or toasted for breakfast, with jam and butter. Home Recipes Dishes & Beverages Breads, Rolls & Pastries Bread Recipes. You call for 1 3/4 White flour. Butter 8 x 4 inch loaf pan. Thanks for your great recipe and instructions. I have been researching and creating ethnic recipes for over 20 years. The history of this bread is supposed to be that of the poor, so I use my hands to mix it and supposedly its very Irish, or at least thats what Im told. I am so glad you enjoyed the bread and I hope get the Ireland soon! I sometimes use honey instead of molasses if thats what I have on hand. When you make your loaf, please drop me a line and let me know how it comes out! Reduce the heat to 400F then bake for an additional 20-25 minutes or until the bottom of the bread sounds hollow when tapped. King Charles will offer . The bread turned out well, risen and browned, and still delicious. Made with our Irish-Style Flour (coarsely ground from red whole wheat berries), our Irish Soda Bread has a crunchy crust and a crumbly crumb. Have a wonderful day! When we traveled to Ireland we had many versions of Brown Bread (including in Clifden!) The craggy top and moist crumb beg to be pulled apart and eaten at all hours of the day, especially when slathered with salted butter. Can you leave out the AP flour altogether? We visited Ireland a few years ago and my most favorite part of their breakfasts was the brown bread, unlike any bread Id ever tasted. Ive just arrived in New Zealand where the standard is not quite the same. I hope this helps. The slices we enjoyed were cut from small, soft homemade loaves, and they were fragrant with a rustic texture. Thank you. I omitted the oats. Serve with sweet butter and a dollop of marmalade, if desired. I used half King Arthur Irish style flour and half Bobs Mill whole wheat.