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Easy Irish Brown Bread

Easy Irish Brown Bread
Irish Baking Breakfast Bread St. Patrick's Day Vegetarian Baking Soda Buttermilk Brunch Make Ahead Flour Winter Comfort Food Easy
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Irish Baking Breakfast Bread St. Patrick's Day Vegetarian Baking Soda Buttermilk Brunch Make Ahead Flour Winter Comfort Food Easy
6 to 8 servings Easy
Total: Active:
27 Ratings 

Ingredients (6)

  • 2 1/4 cups whole-wheat flour
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 2 cups well-shaken buttermilk
  • 4 tablespoons unsalted butter (1/2 stick), melted
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Nutritional Information
  • Calories386
  • Fat9.88g
  • Saturated fat5.56g
  • Trans fat0.31g
  • Carbs64.13g
  • Fiber5.8g
  • Sugar4.2g
  • Protein12.49g
  • Cholesterol23.62mg
  • Sodium472.48mg
  • Nutritional Analysis per serving (6 servings) Powered by

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This simple bread actually contains no yeast, which makes it a snap to prepare. Its slightly dense texture and tangy flavor make it the perfect companion for rich foods like eggs or braised beef. Incorporate it into your breakfast with our easy Irish Coffee recipe.

This recipe was featured as part of our Irish Breakfast for St. Patrick’s Day menu.

by Amy Wisniewski

Instructions

  1. 1Heat the oven to 400°F and arrange a rack in the middle. Lightly dust a baking sheet with all-purpose flour; set aside.
  2. 2Place both flours, baking soda, and salt in a large bowl and whisk to combine, breaking up any lumps. Add buttermilk and melted butter and mix with your hands until almost all of the flour is moistened and the dough holds together, about 1 minute.
  3. 3Lightly flour a clean work surface and turn out the dough. Knead until it forms a fairly smooth ball with no visible pockets of flour, about 1 minute. Work the dough into a flat round about 7 inches in diameter and 2 inches thick. Place on the prepared baking sheet and, using a sharp knife, slice an “X” across the top, edge to edge and about 1/2 inch deep.
  4. 4Bake until the internal temperature registers 190°F to 200°F on an instant-read thermometer and the bread makes a hollow sound when tapped, about 35 to 40 minutes. Transfer to a wire rack and cool completely before slicing, about 2 hours. (If you slice the bread before it has completely cooled, it will be crumbly or fall apart.)
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