4.4 from 99 votes
Irish Brown Bread
Irish Brown Bread is a hearty loaf combining whole wheat flour, wheat bran, and all-purpose flour with buttermilk and molasses for a mildly sweet, dense, and slightly crumbly bread. Butter is rubbed into the dry ingredients, creating a tender texture. Baking soda serves as the leavening agent, and a characteristic deep cross cut scores the top before baking, helping the bread rise evenly and develop a rustic crust.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
12
servings (1 loaf)
Calories:
213 kcal
Course:
Bread
Cuisine:
Irish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings (1 loaf)
Amount Per Serving
Calories 213
% 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.