Serves 1
60 min
Irish Brown Bread
Recipe GLPRff7dc657e11e03
A rustic, hearty Irish brown bread made with coarse wholemeal flour, sweetened slightly with sugar, and leavened with baking powder and baking soda. Mixed with buttermilk and melted butter, this dense, moist loaf has a tender crumb and is perfect for serving warm with butter or alongside soups and stews.
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Ingredients
4 cups Irish-style coarse ground wholemeal flour
3 tablespoons Sugar
1 teaspoon Salt
2 teaspoons Baking powder
1 teaspoon Baking soda
1½ cups Buttermilk
2 tablespoons Butter, melted
Directions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the wholemeal flour, sugar, salt, baking powder, and baking soda. Stir well to distribute the leavening agents evenly throughout the flour.
Pour the buttermilk into the flour mixture, then add the melted butter.
Using a wooden spoon or your hands, gently mix the ingredients until a shaggy, slightly sticky dough forms. Do not overmix; the dough should be rough and lumpy rather than smooth.
Turn the dough out onto a lightly floured work surface and shape it into a round loaf about 1 inch thick. Place it on a baking sheet lined with parchment paper.
Using a sharp knife, score the top of the loaf with a deep cross, cutting about halfway through the bread. This helps it bake evenly and creates the traditional appearance.
Bake for 40 to 45 minutes, until the bread is golden brown on top and sounds hollow when tapped on the bottom.
Transfer the bread to a wire cooling rack and let it cool for at least 10 minutes before slicing.
