Easy Irish Brown Bread

Name: Easy Irish Brown Bread
Yield: 6 to 8 servings
Ingredients: 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

Irish Baking Breakfast Bread St. Patrick's Day Vegetarian Baking Soda Buttermilk Brunch Make Ahead Flour Winter Comfort Food Easy

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Rate

6 to 8 servings Easy

Total: 50 mins, plus cooling time Active: 5 mins

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

1Heat the oven to 400°F and arrange a rack in the middle. Lightly dust a baking sheet with all-purpose flour; set aside.
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.
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.
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.)