Irish Brown Bread

Click here for a PDF of this recipe without photos.

One 9 x 5 loaf

Recipe courtesy of my mother-in-law

  • 2.5 cups wheat flour
  • 1.5 cups white flour
  • ½ teaspoon salt
  • 1 heaping teaspoon baking soda
  • ½ stick room temperature butter
  • 2 cups buttermilk
  • 1 Tablespoon sugar

Preheat oven to 425 degrees.  Sift together the dry ingredients.  Rub in butter until the mixture is the consistency of coarse crumbs.  (A food processor makes this step much faster and easier, but it using one also means you have to clean it up when you’re done.)

Add buttermilk and mix with a spoon until the dough has a consistent texture.

Thoroughly grease a  9 x 5 loaf pan.  Spoon the dough into the pan.  With floured fingers, push down on dough to ensure there are no air pockets in bread.

Use a sharp knife to deeply score the middle of the loaf lengthwise.  Put in oven.  After 10 – 12 minutes, turn the heat down to 400, leaving the bread in the oven.  Continue baking an additional 28 – 30 minutes.  Remove the pan from the oven.  Remove the bread from the pan, allowing to cool on a cooling rack or wrapped in a linen tea towel.

Serve at room temperature (ideally with Irish butter).


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