Irish Brown Bread
A hearty, rustic bread made with whole wheat and all-purpose flours, lightly sweetened with a touch of molasses and a hint of tang from buttermilk. Perfect for breakfast, tea, or alongside soups and stews, this bread has a dense, moist texture and a rich, nutty flavor.
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Equipment
- 9x5-inch loaf pan
- Mixing bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Wire rack
Ingredients
- 2 cups 240 g whole wheat flour
- 1 cup 120 g all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp brown sugar or molasses
- 2 1/2 cups 600 ml buttermilk
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Grease and flour a 9x5-inch loaf pan.
- Mix Dry Ingredients:
- In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar or molasses until evenly combined.
- Add Buttermilk:
- Gradually pour in the buttermilk, stirring with a wooden spoon until a sticky dough forms. The dough will be dense and slightly wet.
- Shape Dough:
- Transfer dough to the prepared loaf pan. Smooth the top with a wet spatula or your hands. Score a shallow cross on the top with a knife to allow steam to escape.
- Bake:
- Bake for 45–50 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Cool:
- Remove bread from pan and let cool on a wire rack for at least 20 minutes before slicing.
Servings: 10 slices