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Irish Brown Bread
No meal in Ireland is complete without a loaf of Irish Brown Bread on the table! This no knead, no yeast Irish Brown Bread recipe is hearty, with a wheaty sweetness that just needs a slather of good Irish butter!
Servings: 10 servings
- 1 3/4 cups all purpose flour
- 1 3/4 cups whole wheat flour
- 1/2 cup toasted wheat germ
- 1/4 cup old-fashioned oats
- 2 tablespoons packed dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons 1/4 stick chilled unsalted butter, cut into pieces
- 2 cups buttermilk
Line a sheet pan with parchment and set aside. Pre heat the oven to 375 degrees.
Combine the flour, whole wheat flour, wheat germ, oats, brown sugar, baking soda and salt in a large bowl.
Mix in the butter and rub with your hands until the butter is worked into the flour mixture.
Add the buttermilk and stir with a large spoon until the ingredients are combined.
Scoop the dough out onto the parchment lined sheet pan and with wet hands pat the dough to make a round loaf. The dough will be sticky!
Bake the loaf for 30 - to 40 minutes or until a tester inserted in the center comes out clean.
- The brown bread in Ireland has different texture from that made here in the U.S since the grind of the flour that is used is coarser. To approximate that coarser texture, I added wheat germ and oats to the bread and, unlike most versions I also added a little brown sugar as well.
- This version also doesn't call for currants but you could of course add them if you wish - 1/4 - 1/2 cup softened in 1 cup warm water OR in 1/4 to 1/2 cup good Irish whiskey!!
Serving: 1slice | Calories: 238kcal | Carbohydrates: 40g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 278mg | Potassium: 223mg | Fiber: 3g | Sugar: 4g | Vitamin A: 150IU | Calcium: 71mg | Iron: 2.2mg