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Jun 27, 2007 05:56 AM

Matt Murphy's--does anybody know offhand...

where they get that dark--sort of grayish-brown--bread in the bread basket? Good stuff.
I should have thought to ask, but before I call them up I thought I'd see if anyone here knew.

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  1. They make the soda bread daily - sometimes twice

    1. I thought they made it themselves, but now that I think about it, I'm not sure where I got that idea. Maybe I just assumed because I've never seen it anywhere else. It is awesome, isn't it?

      1. The Keltic Krust makes brown soda bread also, but theirs are flat for griddling, whereas I think Matt Murphy's farls are more rustically shaped for buttering. If you like, I could post a recipe to the home cooking board, but its best with wholemeal (available from Kiki's and other places, or there is a King Arthur version which is a bit different). Or if you go to Kiki's Odlums has a brown bread mix, where you just add water or buttermilk (maybe a bit of sugar if you go this route).

        7 Replies
        1. re: itaunas

          Thanks all! That's soda bread? Then what's the sort of scone-textured yellow stuff w/ currants in it?
          Anyway, yes, BCM, it's decidedly awesome.

          1. re: tatamagouche

            We just call it "brown bread." The sweet soda bread that is labeled Irish over here is what American's think Irish Soda Bread is. In my family we would call that more of a cake.

            1. re: itaunas

              By "we" you mean the Irish, not New Englanders, right, who think of "brown bread" as the steamed-in-a-can stuff you get at...well, where, come to think of it, besides Hi-Rise?

              1. re: tatamagouche

                I simply meant for my family, I don't want to speak for all of Ireland. :-) That said, I first learned about the currant studded stuff around the same time I was introduced to green beer. In Ireland that would have been closer to a tea cake than bread that would be served normally.

                The dark stuff we would call brown or wheaten bread, although its more or less the same recipe as soda bread.

                Matt Murphy did make the brown bread there in the past and I doubt that has changed, but haven't been back in a long while (since they changed the space around). The soda crust they use for the rabbit pie is another nice traditional preparation which is similar (and quite easy to make).

                As far as New England Brown Bread, I do make that from time to time (equal portions of rye, cornmeal, and wheat flours). Don't know of any other bakeries that make it, but I believe places that still serve Boston Baked Beans tend to have it (Locke Ober on the higher end, maybe Durgin Park ... even the Bull & Finch used to have it. I think its been rarely seen at Henrietta's and am pretty certain Summer Shack has it with certain plates, but anadama is more common.)

                1. re: tatamagouche

                  I am 100% certain that it comes from Hi Rise. They have supplied the bread there for many years. That brown bread is fabulous!

                  1. re: tatamagouche

                    Angus O'Leary at OLeary'y Pub in Brookline makes a dark bread daily from a recipe he brought from Ireland. O'Leary's has a great bread basket- they also include a scone that's a lot smaller and denser than most.

                    1. re: ginnyhw

                      Thanks for the tip! I live pretty close to O'Leary's but always forget about it.

                      The recipe for brown soda bread in the Best Recipe cookbook is very good and pretty similar to the Matt Murphy's bread, but MM's is a little denser. I'm not sure how to duplicate that at home.