Serves 1
50 min
Irish-Style Brown Bread
Recipe GLPR4a14dfe8a16022
A traditional Irish brown bread made with whole-wheat and rye flours, combined with buttermilk for a moist, dense crumb. This wholesome loaf requires minimal mixing and is ready in under an hour, making it perfect for a quick homemade bread experience.
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Ingredients
2 ½ cups whole-wheat flour
1 ½ cups rye flour
1 ¼ teaspoons baking soda
1 ½ teaspoons kosher salt
2 cups buttermilk
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour a cast-iron skillet.
In a large bowl, whisk together the whole-wheat flour, rye flour, baking soda, and kosher salt until well combined.
Pour the buttermilk into the flour mixture and stir with a wooden spoon or sturdy spatula until a shaggy dough forms. The dough will be sticky and slightly wet.
Turn the dough out onto a lightly floured surface and gently shape it into a round loaf without overworking. The dough should hold together but remain slightly rustic.
Place the loaf on the prepared baking sheet or skillet. Using a sharp knife, cut a shallow cross into the top of the loaf, about ¼ inch deep.
Bake for 35–40 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and allow the bread to cool on a wire rack for at least 10 minutes before slicing and serving.
