Description
This simple Irish Brown Bread combines whole wheat flour, bread flour, rolled oats, and wheat germ to create a hearty, dense loaf with a rustic texture. Perfectly moist with a slightly sweet note from brown sugar and buttermilk, it is ideal for toasting and spreading with Irish butter for a satisfying snack or breakfast. The recipe is straightforward, relying on baking as the primary cooking method, making it accessible for home bakers seeking authentic Irish-style brown bread.
Ingredients
Scale
Dry Ingredients
- 180 grams (about 1.5 cups) bread flour
- 165 grams (about 1.25 cups) whole wheat flour
- 50 grams (about 1/2 cup) rolled oats, plus more for sprinkling
- 44 grams (about 1/2 cup) wheat germ
- 10 grams (about 2 teaspoons) brown sugar
- 10 grams (about 2 teaspoons) Diamond Crystal Kosher Salt
- 5 grams (about 1 teaspoon) baking soda
Wet Ingredients
- 1 egg
- 450 grams (about 1.75 cups) buttermilk
- 28 grams (2 tablespoons) melted butter
Instructions
- Prepare the oven and pan: Preheat your oven to 400ºF (204ºC). Butter an 8.5×4.5 inch loaf pan thoroughly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the bread flour, whole wheat flour, rolled oats, wheat germ, brown sugar, kosher salt, and baking soda until evenly combined.
- Combine wet ingredients: In a separate medium bowl, whisk the buttermilk, egg, and melted butter until the mixture is smooth and homogeneous.
- Combine wet and dry mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula, gently mix until you achieve a wet, sticky batter. Avoid overmixing to keep the bread tender.
- Transfer to loaf pan: Using a wet hand or spatula, spread the batter evenly in the buttered loaf pan. Sprinkle additional rolled oats over the top for texture and appearance.
- Bake the bread: Place the pan in the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Alternatively, the internal temperature should be approximately 205ºF (96ºC). If needed, bake longer to avoid any raw dough pockets.
- Cool and serve: Remove from the oven when done and allow the bread to cool slightly before slicing. The bread is excellent toasted and served with Irish butter.
Notes
- This recipe uses a combination of whole wheat and bread flours but can be adapted with all-purpose flour to suit your pantry.
- Use a kitchen scale for the most accurate measurement of the flours and ingredients.
- If using Morton Kosher salt or fine sea salt, reduce the salt quantity by half by volume or match weight accordingly to avoid over-salting.
- Do not rush baking time; the bread is forgiving but underbaking traps dough pockets.
- For an authentic touch, serve with Kerrygold Irish butter.
Nutrition
- Serving Size: 1 slice (approx. 60g)
- Calories: 150
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg
