Description

This traditional Irish Brown Bread recipe offers a hearty, rustic loaf made with whole wheat flour and a touch of honey for subtle sweetness. Quick to prepare and baked to a perfect golden crust, it’s an ideal accompaniment to soups, stews, or a simple buttered breakfast.

Ingredients

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)

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) and grease a baking sheet to prepare for the bread.
Mix Dry Ingredients: In a large bowl, combine the whole wheat flour, all-purpose flour, baking soda, and salt thoroughly to ensure even distribution of leavening and seasoning.
Add Wet Ingredients: Incorporate the buttermilk and honey (if using) into the dry mix. Stir until a sticky dough forms, ensuring not to overmix.
Shape the Dough: Transfer the dough onto the greased baking sheet and shape it into a round loaf, smoothing the surface with wet hands if necessary.
Score the Loaf: Using a sharp knife, make a shallow “X” on the top of the loaf. This helps the bread expand evenly while baking.
Bake: Place the loaf in the preheated oven and bake for 30-35 minutes or until it develops a golden crust and sounds hollow when tapped on the bottom.
Cool: Remove the bread from the oven and allow it to cool on a wire rack before slicing to ensure the crumb sets properly.

Notes

For an added nutty flavor, toast the whole wheat flour lightly before mixing.
Use fresh buttermilk or a milk and vinegar/lemon juice substitute if buttermilk is unavailable.
Store leftover bread wrapped in a clean kitchen towel at room temperature for up to 3 days.
To refresh stale bread, warm it slightly in an oven before serving.