TASTE: Brown Bread is the Spine of Ireland — Jessica Colley Clarke

TASTE: Brown Bread is the Spine of Ireland

I’ve spent the last 10 years getting to know brown bread intimately. What began as a breakfast obsession—crumbly slice topped with smoked salmon and a squeeze of lemon—evolved into a lunch essential (tucked alongside a crock of seafood chowder). Without this unfussy staple spread with soft butter, my Irish kitchen would be incomplete.

My ideal loaf has a thick crust, crunchy in places, and a tender but dense interior. Stone-ground flour is essential for the right texture. It’s nutty and savory, substantial but without weighing heavily on the stomach. It has come to my rescue as a midnight snack after a night in the pub, tossed under the broiler with a thick slice of Irish cheddar. Some people cite oysters or Guinness or going for a swim in the frigid Irish Sea as a hangover cure; I vote brown bread and a pot of tea.

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