Description
This traditional Irish Brown Bread recipe is a quick and wholesome bread made with whole wheat and all-purpose flour, enhanced with the slight tang of buttermilk and a touch of honey for subtle sweetness. Perfectly crusty on the outside and tender inside, this bread is ideal for breakfast or as a side to soups and stews.
Ingredients
Scale
Flours
- 2 cups whole wheat flour
- 1/2 cup all-purpose flour
Leavening & Seasoning
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 tablespoon honey (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and grease a baking sheet to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the whole wheat flour, all-purpose flour, baking soda, and salt thoroughly to create an even mixture.
- Add Wet Ingredients: Pour in the buttermilk and honey (if using), stirring until a slightly sticky dough forms, which may require gentle handling.
- Shape the Dough: Transfer the dough onto the prepared baking sheet and shape it into a round loaf to prepare for baking.
- Score the Loaf: Using a knife, score a shallow “X” on top of the loaf. This helps the bread expand and bake evenly.
- Bake: Place the bread in the oven and bake for 30-35 minutes until the crust is golden and the bread sounds hollow when tapped underneath.
- Cool: Remove the bread from the oven and allow it to cool on a rack before slicing to set the crumb and prevent crumbling.
Notes
- For a denser loaf, omit the honey.
- Ensure not to overmix the dough to maintain a good crumb texture.
- Buttermilk can be substituted with a mix of milk and lemon juice if unavailable.
- Store bread wrapped in a cloth for up to two days to maintain freshness.
- This bread freezes well; slice before freezing for easy thawing.
