Description
This traditional Irish Brown Bread recipe is a wholesome, hearty bread made with a combination of whole wheat and all-purpose flours. It’s quick to prepare and uses buttermilk for a tender crumb and subtle tang. Slightly sweetened with honey or brown sugar, it delivers a perfect balance of flavors suitable for breakfast, sandwiches, or alongside soups.
Ingredients
Scale
Dry Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ¾ cups buttermilk (or regular milk with 1 tablespoon lemon juice)
- 1 tablespoon honey or brown sugar (optional, for slight sweetness)
Instructions
- Preheat and prepare pan: Preheat your oven to 425°F (220°C). Grease a 9-inch round cake pan thoroughly or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking soda, and salt, ensuring they are evenly mixed to distribute the rising agent and seasoning.
- Add wet ingredients and combine: Create a well in the center of the dry mixture, then pour in the buttermilk along with the honey or brown sugar if you’re using it. Stir gently until the dough forms a sticky but cohesive mass.
- Lightly knead the dough: Turn the sticky dough onto a lightly floured surface. Knead gently just until it shapes into a rough ball; avoid overworking to keep the bread tender.
- Shape and score the dough: Form the dough into a round loaf and place it into the prepared cake pan. Using a sharp knife, score an ‘X’ across the top of the dough to help it bake evenly and allow steam to escape.
- Bake the bread: Place the pan in the oven and bake for 35-40 minutes, or until the loaf turns a golden brown color and sounds hollow when tapped on the bottom, indicating it’s fully baked.
- Cool before slicing: Remove the bread from the oven and transfer it onto a wire rack. Let it cool completely before slicing to ensure the crumb sets properly and slices cleanly.
Notes
- Substitute buttermilk with regular milk plus 1 tablespoon lemon juice if buttermilk is unavailable; let it sit for 5 minutes before using.
- Do not over-knead the dough to avoid a tough texture.
- The ‘X’ cut on top is traditional and helps the bread bake evenly.
- Store leftover bread wrapped in a cloth or airtight container for up to 3 days to maintain freshness.
- Optionally, add seeds like flax or sunflower for extra texture and nutrition.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
