The ultimate brown bread recipe with Gareth MullinsHighlights from The Pat Kenny Show
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- 25 Sep 2020
Gareth Mullins joins Pat once again with a mouth watering recipe for the weekend.
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Just think of this freshly baked brown bread with maybe some raspberry jam or maybe some cheddar cheese or maybe some smoked salmon, if you fancy it. Well, that's what we're going to bake today with Gareth Mullins, executive head chef of the Microtel Garage.
Good morning. Good morning. Hi. How are you this morning? I'm very well. Beautiful sunshine here as I look out my window now at this brown bread. Anybody can make it.
Yeah. Yeah. This is a recipe that we've been using here in the hotel since the hotel is opened. And then it really is for me, the starting point of your thinking about starting to make breads or shoulder bread is literally way mix and bake. That's all there is to it. There's no proving there's no, you know, making a sour dough spirit or any that stuff where it starts getting technical. This is literally just way the ingredients fold them together, get them into a town and pop it into the oven 50 minutes later.
It's very good.
OK, what are ingredients for this?
So what we need for this is 250 grams of wholemeal flour, 250 grams of plain flour, eight grams of salt, 20 grams of bread sold, 50 grams of brown sugar and 75 grams of oatmeal or porridge. And what we want to do is mix all those ingredients together. There are ingredients. And I suppose that makes my recipe a little bit different to of that's out there. I like to add in some seeds. So a tablespoon of flax seeds, a tablespoon of sunflower seeds and a tablespoon of sesame seeds.
We mix all those ingredients together in the bowl, make a well in the center, and then we're going to add in 560 grams of buttermilk. And what the buttermilk those is, it adds a little bit of acidity.
And it also and that's where the moisture comes from to make the bread. So then you just get a wooden spoon stored out around together to look forms into into the dough. But it's kind of a little bit more wet. It's not going to look like a bread dough. So it's like a wet sponge mix nearly as far as the way to describe it. And then we need to prepare to tend to bake it. And so to prepare to tend, all we do is get your bread.
Tin are two bread tins of a little bit smaller, brush with a pastry, brush with a little bit of vegetable oil, and then put some plain flour in and shake it around. So all of the tennis court, but oil and flour, and that's going to help the bread come out after it's baked. And then you want to pop it into a preheat the oven at 160 degrees for about 15 minutes. And that's it. Really. Look, after 50 minutes, you're going to have perfectly baked brown bread, take it out onto a warrior rack for fifteen minutes and then turned upside down.
The bread will fall out there to cool down. And then, as you said, get the jam, get the border and get the smoked salmon, whatever you haven't. And it's really that easy. So here's a question.
Sometimes when you get around bad weather support or you make it yourself, you go to cut it with a carving knife and it starts to crumble.
Yeah, I mean, I don't know why that happens. Yeah, it can happen just because the recipe might not have enough moisture in it or a copy overbaked a little bit different way. That can also happen if you are trying to cold and wet, if the bread is still a little bit warm and barely say it used the wrong. I mean, make sure you use the bread knife to slowly spread if you have a surveillance plane and there's no reason to use long strokes with the knife, and that shouldn't happen to you.
So between weighing and mixing, you're really talking about ten minutes and then 50 minutes in the oven. So within the hour, you've got, you know, a hot brown bread.
Exactly. This recipe is brilliant for freezing. So what we would say, you know, make it once and then double the recipe the next time I make a couple of them. And I is these really nice little small tins where I make individuals and kids bring them four and the lunchboxes for school. And so it really, really works to rescue this one. And I really get people urge people to give it a go. We've actually just pulled open the TV on the website, on our Instagram, and it's literally a step by step of me showing you help to make a video.
You can follow along. And the recipe is also up on my own Instagram page, Gremlins, if you want to go over there and have a look.
OK, one last technical question. You know, the way you have bread, soda and you have plain flour, and I always wondered, you know, is is self raising flour, not simply bread, soda mixed with plain flour, it's bake, it's baking powder rather than bread.
Soda bread. Soda brings a little bit more acidity. So it's it's baking powder makes the plain flour. And there is a there is a measurement out there for the amount of plain flour you need if you want to substitute chuda with and self raising flour.
This is bread and not baking powder. So that's a little bit of a difference. And, you know, wheat bread sold according to gives a little bit of a tingle on your tongue if you taste that a hodgepodge kind of acidic. And that's what we're trying to do. We're trying to introduce those acidic Maltz into the bread. And that's why this recipe has bread sold around and baking powder.
All right. Well, it's simplicity itself. As I say, within the hour, you can have beautifully fresh homemade brown bread with thanks to Gareth Mullins, who's executive head chef at the Microtel in Ground Kamahl in Dublin.
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