Can I Interest You in a Doorstop?
So this would've been my St. Patrick's Day post, if Blogger hadn't eaten it -- approximately twenty-three times. Anyway.
When traveling in rural Ireland last year, we ate a lot of simple food -- potatoes, of course, but also lamb stew, beef braised in Guinness, and thick upright-spoon-supporting soups. And with everything came baskets of thinly-sliced brown bread, dense but sweet, perfect for sopping up juices and gravy. Loved it. Ate a LOT of it. Hadn't been able to replicate it.
So when the latest issue of Saveur (which I am soooo not renewing) included an Irish brown bread recipe, I thought, hey, BNA! This is your next project. Go forth, and bake.
So I did. I thought ten cups of whole wheat flour sounded like an awful lot, and heaped in my mixing bowl, it certainly looked like an awful lot, but I am nothing if not a faithful recipe adherent.
I was prepared for a certain denseness. This is not supposed to be a light and fluffy loaf, after all, and it only rises once. But, dude. These loaves were so dense, they bent light -- the wheat version of a black hole, if you will.
Ok, maybe it was me, but still. I'm not publishing the recipe -- I don't want it propogating and I don't want to be liable if someone accidentally drops a slice and smashes a toe. The real stuff is too good to besmirch.