Description
A traditional Irish Brown Bread recipe featuring whole wheat and all-purpose flour, baked to perfection with a tender crumb and slightly sweet hint from optional honey. This hearty bread is simple to prepare and perfect as a wholesome accompaniment to meals or for enjoying with butter and jam.
Ingredients
Scale
Dry Ingredients
- 2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 tablespoon honey (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and grease a baking sheet to prevent sticking.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the whole wheat flour, all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Add Wet Ingredients: Pour in the buttermilk and the optional honey, then stir the mixture gently until a slightly sticky dough forms. Avoid overmixing to maintain the bread’s tenderness.
- Shape the Dough: Transfer the dough to the prepared baking sheet and form it into a round loaf shape, smoothing the surface lightly with your hands.
- Score the Loaf: Using a sharp knife, score a shallow “X” across the top of the dough. This helps the bread expand evenly as it bakes.
- Bake: Place the bread in the preheated oven and bake for 30 to 35 minutes, until the crust is golden brown and the loaf produces a hollow sound when tapped on the bottom.
- Cool: Remove the bread from the oven and allow it to cool completely on a wire rack before slicing and serving to ensure the texture sets properly.
Notes
- Honey is optional but adds a subtle sweetness that enhances the flavor.
- Ensure the buttermilk is cold for better rise and texture.
- To check doneness, the internal temperature should reach around 200°F (93°C).
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a nuttier flavor, you can substitute some whole wheat flour with other whole grain flours.
