Like many Irish breads, brown bread uses no yeast, so it is relatively simple to prepare and make on short notice. The whole wheat flour used in this recipe makes for a very densely textured bread. This is the perfect bread for sopping up some of the juices from those hearty Irish stews full of root vegetables.
Recipe Servings: 10
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease baking sheet
- 2¼ cups whole wheat flour
- 1¾ cups all-purpose flour, plus extra to dust work surface
- 1½ tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 4 Tbsp butter, melted
Directions
- Preheat the oven to 400°F and grease a baking sheet using nonstick cooking spray.
- Combine the whole wheat flour, all-purpose flour, baking soda, and salt in a large mixing bowl.
- Create a well in the center, and add the buttermilk and butter. Mix well until dough stays together, about 1 minute.
- Knead dough on a floured work surface until no visible pockets remain. Work dough into a round, about 7 inches across and 2 inches thick.
- Place dough on baking sheet and cut an X in the top with a serrated knife, about ½-inch deep.
- Bake until bread is dark brown, about 40 minutes.
- Let cool on a wire rack before slicing.
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