Irish Brown Bread
User Reviews
4.4
Irish Brown Bread
Description
This Irish Brown Bread recipe mixes whole wheat flour and wheat bran with baking soda and salt for a dense but tender bread relying on buttermilk’s acidity to activate the leavening. Cold butter is worked into the flours to impart richness and a crumbly texture. Molasses adds subtle sweetness and depth of flavor, enhancing the bread’s color and aroma.
The dough is lightly kneaded into a smooth ball, then scored with a deep cross to encourage even rising and traditional appearance. Baking on a hot parchment-lined sheet develops a firm crust while the crumb remains moist yet firm. The bread’s texture is rustic with slightly coarse bran notes and a satisfying chewiness.
This bread pairs well with hearty soups or stews and can be served with butter or preserves at breakfast or tea. Its dense structure makes it filling and comforting.
The bread should be stored at room temperature in an airtight container for up to a few days or wrapped tightly and frozen for extended storage. When reheating, warming at moderate oven heat refreshes the crust and crumb. Buttermilk substitution with milk and vinegar is possible when buttermilk is unavailable.
Ingredients
- 1⅛ cups whole wheat flour
- 1⅓ cups wheat bran
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons butter cold and cut into small pieces, unsalted
- 1¼ cups buttermilk
- 2 tablespoons molasses
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and put it on the center oven rack.
- Whisk together the whole wheat flour and wheat/oat bran or wheat germ in a large bowl.
- In a medium bowl, whisk together the all-purpose flour, baking soda and salt. Add to the wheat flour mixture and whisk to combine.
- Add the butter pieces and rub them into small pieces with the flour mixture using your fingers or a pastry blender, until as small as possible.
- Stir in the buttermilk and molasses until the dough is uniformly damp. Turn out onto a lightly floured countertop and knead gently, until the dough forms a smooth ball.
- Use a sharp serrated knife (or a lame) to slice a cross deeply into the top of the bread, about 1-inch deep. Place the loaf on the hot baking sheet.
- Bake for about 30 to 35 minutes, or until the loaf is firm on top and when you tap the bottom, feels hollow.
- Remove from the oven and cool on a wire rack for about one hour before serving.
Notes
- Use a rimmed baking sheet or cast iron skillet for baking to contain the dough.
- Wheat bran can be replaced with oat bran or wheat germ by weight if preferred.
- If buttermilk is unavailable, substitute by mixing 1½ tablespoons lemon juice or vinegar with milk to 1½ cups; let rest 5 minutes before use.
- Store baked bread in an airtight container at room temperature for up to 3 days.
- To freeze, wrap cooled loaf tightly in plastic wrap and freeze up to 3 months; thaw completely before reheating at 350°F for 5-10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 loaf)
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 194mg | 8% |
| Potassium | 457mg | 10% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 103IU | 2% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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