Brown Bread Recipe (Irish)
User Reviews
5
Brown Bread Recipe (Irish)
Description
The Brown Bread recipe blends whole wheat and all-purpose flours with rolled oats and optional wheat germ to add fiber and texture. Molasses introduces a mild sweetness and depth. The dough is mixed to a sticky consistency using buttermilk and lightly kneaded to maintain a rustic crumb. Cutting a cross on top releases steam and serves a traditional purpose.
Baked in a hot oven in a cast iron skillet or lined baking sheet, the bread develops a thick crust and moist interior balanced with oat chewiness. Cooling it for 30 minutes before slicing allows moisture redistribution and prevents gummy crumb.
This bread pairs well with hearty meals or simple butter spreads. Variations include adding raisins or caraway seeds, or substituting Guinness for molasses and part of the buttermilk for flavor differences. Storage options vary from counter to freezer with proper wrapping.
Homemade buttermilk can be substituted by acidifying milk with lemon juice or vinegar. Gluten-free and dairy-free options are also noted with ingredient swaps. Avoid slicing too soon to maintain optimal texture.
Ingredients
- 2 1/2 cups whole wheat flour I used Bob's Red Mill. Irish Wholemeal flour may be used in place, stone-ground
- 1 cup all-purpose flour unbleached
- 1/2 cup rolled oats not quick-cooking or instant, grind in blender if you prefer a smooth bread finish
- 3 tablespoons wheat germ or wheat bran, this is optional but makes it more authentic. If using Irish wholemeal flour, omit and increase the flour by 3 tablespoons.
- 3 tablespoons molasses may omit, if desired
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 ¾-2 cups buttermilk I used whole milk, best to use real buttermilk, but see notes to make your own
Instructions
- Preheat the oven to 450°F (232° C) and prepare a 10-inch cast iron skillet or line a baking sheet with a piece of parchment paper.
- In a medium to large bowl, stir together the stone-ground wheat flour, all-purpose flour, rolled oats, wheat germ, baking soda, and salt.
- Make a well in the middle of the dry ingredients, then add buttermilk, and molasses to the bowl and stir it in to make a sticky dough—if the dough is very dry and crumbly, add a little additional buttermilk about a tablespoon at a time until the dough just comes together.
- With the bread dough on a lightly floured surface, gently knead the dough a few times to bring it together. Don’t overmix.
- Pat the dough into a large round disc (about 8-9 inches), flattening to about 1 ½ - 2 inches in thickness. It’s okay if it’s rustic looking and not smooth. Using a sharp knife, cut a cross in the top of the dough, then puncture each of the quarters with the tip of the knife. Legend has it this lets the fairies out. If desired, sprinkle with some rolled oats or caraway seeds.
- Place the dough into a buttered cast iron skillet (place a couple of teaspoons of butter in the skillet and place in the preheated oven for a few minutes, until melted). Transfer the brown bread to the skillet or onto a parchment-lined baking sheet.
- Bake the dough for about 15 minutes at 450° F (232° C), then REDUCE the temperature to 400° F (204° C) and bake the bread for another 20-25 minutes. You'll know the Irish brown bread is finished baking when you tap the bottom and hear a hollow sound. For best results use an instant-read thermometer. Insert it into the center of the loaf, when it reaches 200° F (93° C), your bread is good to go.
- Place the bread on a wire rack, and let it rest, cooling for about 30 minutes before slicing, it's important to let it cool for the best texture and flavor. Slice and serve with a pat of delicious Irish butter and/or fresh jam.
Notes
- Cool the bread about 30 minutes before slicing to avoid a gummy texture caused by moisture retention.
- Molasses may be omitted if desired, but it adds subtle sweetness and depth.
- For homemade buttermilk, add 2 tablespoons of vinegar or lemon juice to milk and let sit 5–10 minutes.
- Add dried fruit or seeds like caraway for flavor and texture variations.
- Store bread in airtight container or wrapped tightly; can be frozen for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-16 servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 133kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 316mg | 13% |
| Potassium | 185mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 45IU | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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