Irish Brown Bread

 

Irish Brown Bread is simple and rustic. My husband has tried a plethora of recipes this summer. He makes a loaf each weekend and we consume it between the two of us. Brown bread toasts up nicely and is delicious with salted butter and orange marmalade. Add a few eggs and a couple of strips of bacon and you have a hearty breakfast. This recipe, while not the most authentic, is a good compromise between a hard loaf and something reminiscent of graham bread. The oats add an extra bit of toothiness that is quite welcome.

Irish Brown Bread

From the Ethnic Spoon

Makes one loaf

2 cups whole wheat flour

2 cups white flour

1 1/2 tsp salt

1/2 cup rolled oats

1 tsp baking soda

2 cups buttermilk (or mix plain yogurt with milk to the consistency of thickened cream)

2 Tbsp molasses

Preheat oven to 450 degrees. Line a sheet pan with parchment paper or a Silpat mat.

In a large bowl combine the flours, salt, oats and baking soda. Mix well. In a large measuring cup combine the buttermilk and molasses. Create a well in the middle of the flour mixture, add the buttermilk mixture and stir with a fork or rubber spatula until well combined.

With floured hands, knead the dough into a ball. If too dry or too wet, add a little flour or milk. Shape into a rounded loaf and place on the prepared pan. Cut a deep cross on the top of the loaf.

Bake at 450 degrees for 15 minutes, then reduce the temperature to 400 and bake for 20-25 minutes longer. The bottom of the bread should sound hollow when tapped and the internal temperature should be 190 degrees. 

Let the loaf cool completely on a rack before slicing. Store slices in the freezer, if desired.