The Temperature Secret: The water temperature is the most critical factor here. It should feel like "baby’s bath water"—roughly 100°F to 110°F. If it’s too hot, you’ll kill the yeast; too cold, and the bread won’t rise within the 20-minute window typical of this Irish classic.
Step
Directions
1
Activate the Yeast: In a small bowl, mix the molasses with 1/2 cup of the lukewarm water. Sprinkle the yeast over the top and leave in a warm place for about 5–10 minutes until it becomes frothy.
2
Mix Dry Ingredients: In a large, pre-warmed mixing bowl, whisk together the whole wheat flour and salt.
3
Combine: Make a well in the center of the flour. Pour in the yeast mixture and most of the remaining lukewarm water.
4
Mix to a Sponge: Using your hand or a wooden spoon, mix until the dough is a thick, wet, "porridge-like" consistency. It should be too wet to knead.
5
Rise: Grease a 9x5-inch loaf tin. Pour the dough into the tin and smooth the top with a wet spoon. Sprinkle with sesame seeds if desired. Cover with a damp cloth and let rise in a warm spot for about 20 minutes, or until the dough reaches the top of the tin.
6
Bake: Preheat your oven to 450°F (230°C). Place the tin in the oven and bake for 20 minutes.
7
Lower Heat: Reduce the oven temperature to 400°F (200°C) and bake for another 30–40 minutes.
8
The Tap Test: Remove the loaf from the tin and tap the bottom. It should sound hollow. If not, return it to the oven (out of the tin) for 5 more minutes.
9
Cool: Let the bread cool completely on a wire rack before slicing to allow the structure to set.
