Irish Brown Bread
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5
2 reviews
Excellent
Irish Brown Bread
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A recipe for Irish Brown Bread! A blend of whole wheat and all-purpose flour is combined with baking soda and buttermilk for an easy and delicious quick bread.
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Ingredients
- 2 cups whole wheat flour coarse, 250 grams
- 2 cups all-purpose flour 250 grams
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons unsalted butter cold and diced, 60 grams
- 1 3/4 cups buttermilk plus more for brushing, 414 milliliters
Instructions
- Preheat oven to 400˚F (200˚C). Lightly grease or line a baking sheet with parchment.
- In a large bowl, combine the whole wheat flour, all-purpose flour, baking soda, and salt.
- Add the diced butter and cut into the flour mixture using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
- Make a well in the center and pour in the buttermilk. Mix together using your hands just until dough comes together and no streaks of flour remain. If still too dry and crumbly, add a little more buttermilk. If too wet and sticky to handle, add a little more whole-wheat flour.
- Lightly press the dough down into a circle on the prepared baking sheet until 7 inches (18 centimeters) wide and 2 inches (5 centimeters) thick.
- Brush the top of the round with buttermilk.
- Use a sharp knife to cut an "X" across the top of the bread, about 1/2 inch (1.25 centimeters) deep.
- Bake in the preheated oven until golden brown and the bread makes a hollow sound when tapped, 35-40 minutes.
- Place on wire rack for at least 30 minutes and up to 2 hours to cool before slicing.
- This bread is best served the day it is baked. Store in an airtight container at room temperature for up to 2 days.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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