Irish Brown Bread
User Reviews
4.8
Irish Brown Bread
Description
Irish Brown Bread is a classic loaf made from a mixture of whole wheat and all-purpose flours, sweetened slightly with brown sugar and leavened using baking soda combined with acidic buttermilk. The recipe requires sifting the dry ingredients before mixing with buttermilk to form a somewhat sticky dough that is briefly kneaded until smoother. The dough is shaped into a round loaf with an iconic cross cut into the top, which allows the bread to expand evenly.
The bread is baked initially at 450°F to encourage oven spring and browning, then finished at 400°F until the crust is golden and the loaf sounds hollow when tapped underneath. The resulting bread features a firm and moist crumb and a hearty taste characteristic of whole wheat breads, balanced by the slight sweetness from brown sugar and the tang from buttermilk.
This bread can be sliced for sandwiches or served alongside stews and soups for a filling accompaniment. Cooling on a rack ensures the ideal texture before slicing.
The recipe source is credited to Darina Allen, indicating a traditional approach. Monitoring the loaf’s doneness by tapping is recommended to avoid underbaking.
Ingredients
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 Tbsp brown sugar
- 2 cups buttermilk
Instructions
- Preheat your oven to 450F.
- In a large mixing bowl, sift together the whole wheat and all purpose flours, baking soda, salt, and brown sugar.
- Make a well in the center of the dry ingredients and pour in the buttermilk. With a spoon, or your hands, mix everything together until a sticky dough forms. You can add a small splash of extra liquid if your dough seems too dry.
- Transfer the dough to a lightly floured surface and knead it about 4-5 times until it a bit smoother and less sticky.
- Roughly shape the dough into a fat disk about 8 inches across. With a sharp knife, cut two slashes, about 1/4" deep, into the top of the loaf in the shape of an X. Transfer to a baking sheet.
- Bake for 15 minutes, then turn the oven down to 400F and bake for 15-20 more minutes. The bread should be puffed up, golden brown, and sound hollow when tapped on the bottom when done.
- Allow to cool on a baking rack before slicing.
Notes
- This recipe originates from Darina Allen, providing a traditional Irish bread preparation.
- Let the bread cool completely on a rack before slicing to maintain proper texture.
- The characteristic cross slashes on top facilitate even rising and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 390mg | 16% |
| Potassium | 180mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 81IU | 2% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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