Irish Brown Bread
Submitted by ekb1024
Traditional Irish brown bread with whole wheat flour, buttermilk, and baking soda. No yeast needed, just knead, shape into rounds, score with an X, and bake until crusty.
YIELD
2 loavesPREP
15 minCOOK
50 minREADY
1 hrsThis Irish brown bread is a soda bread at heart, meaning no yeast, no rising time, and no waiting around. Buttermilk reacts with baking soda to give it lift, producing a dense, nutty, slightly sweet loaf that’s closer to what you’d actually find on a table in Ireland than most Americanized soda bread recipes.
The dough uses a two-to-one ratio of whole wheat to white flour, which gives it that coarse, hearty crumb and toasty wheat flavor that defines Irish brown bread. The white flour keeps it from being too heavy and gives the crust structure.
Cutting the X across the top isn’t just decorative. That half-inch deep score lets heat penetrate the center of the round loaf evenly, preventing a raw, doughy middle while the outside gets crusty. In Irish tradition, it’s said to “let the devil out” of the bread.
Knead thoroughly but don’t overwork it. Soda bread dough toughens quickly compared to yeasted dough, so work it just enough to bring it together into a smooth ball.
Kitchen Tips
- Beat the eggs until frothy before adding buttermilk. That aeration adds lightness to what is naturally a dense dough.
- Use softened butter, not melted. Softened butter incorporates more evenly into the mixer without creating oily pockets.
- Cool completely before slicing thin. Cutting too early crushes the crumb and gives you gummy slices.
- Wrap tightly in foil after cooling. Irish brown bread dries out faster than yeasted loaves.
Variations
- Add a handful of raisins or currants for a sweeter, more traditional soda bread.
- Stir in rolled oats with the flour for extra texture and a nuttier flavor.
- Brush the tops with melted butter right out of the oven for a softer, richer crust.
Ingredients
Directions
In a large mixing bowl, combine the whole wheat flour, sugar, soda and salt.
In a separate bowl beat eggs until frothy and add buttermilk.
Combine milk mixture and softened butter with the flour mixture and beat with an electric mixer for 2 minutes.
Add white flour gradually and turn dough out onto a floured board.
Knead thoroughly.
Divide dough in half and shape into 2 round balls.
Flatten the tops slightly and, with a knife, cut an “X” about ½ inch deep.
Put loaves on a greased cookie sheet or into 2 9×5 inch loaf pans.
Bake at 400℉ (200℃) for 50 minutes.
Cool before cutting into thin slices.
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