Irish Brown Bread
User Reviews
4.4
99 reviews
Good
Irish Brown Bread
Report
This traditional Irish Brown Bread recipe makes the perfect loaf of bread for a slather of butter or dunking in stew.
Share:
Ingredients
- 1⅛ cups whole wheat flour
- 1⅓ cups wheat bran
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons unsalted butter cold and cut into small pieces
- 1¼ cups buttermilk
- 2 tablespoons molasses
Add to Shopping List
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
- Equipment: Rimmed baking sheet or cast iron skillet
- Wheat Bran: You can substitute oat bran or wheat germ, by weight.
- Buttermilk: If you do not have buttermilk and can't get it, use this substitution: Place 1½ tablespoons lemon juice or white vinegar in a liquid 2-cup measuring cup. Add enough whole or 2% milk to bring the mixture to 1½ cups. Stir it, then let it sit for 5 minutes before using. Discard ¼ cup to get the correct measurement for this recipe.
- Storing: Store fresh baked Irish brown bread in an airtight container at room temperature for up to 3 days after baking.
- Freezing: If you don't plan on eating your bread right away I suggest freezing the loaf. Wrap the cooled loaf tightly in two layers of plastic wrap and freeze for up to 3 months.
- Reheating: When you are ready to reheat the loaf, remove it from the freezer and allow it to come to room temperature. Pop in the oven and bake at 350°F for 5-10 minutes.
- Recipe adapted from David Lebovitz.
Nutrition Information
Show Details
Calories
213kcal
(11%)
Carbohydrates
45g
(15%)
Protein
9g
(18%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
8mg
(3%)
Sodium
194mg
(8%)
Potassium
457mg
(13%)
Fiber
13g
(52%)
Sugar
4g
(8%)
Vitamin A
103IU
(2%)
Calcium
62mg
(6%)
Iron
4mg
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.4
99 reviews
Good
Other Recipes
You'll Also Love
