Irish Brown Bread
A dense, nutty-flavored Irish soda bread made with whole wheat flour and buttermilk, requiring no yeast.
Ingredients
- whole wheat flour340 g
- white wheat flour110 g
- butter15 g
- baking soda1 tsp
- salt1 tsp
- egg1 pcs
- buttermilk415 ml
Instructions
Preheat the oven to 230°C and line a baking sheet with parchment paper.
In a large bowl, combine the whole wheat and white flour, rubbing in the butter with your fingertips until it resembles fine crumbs; add the baking soda and salt.
In a separate bowl, whisk the egg with the buttermilk, pour the mixture into a well in the dry ingredients, and quickly mix with your fingers from the center outward to form a soft dough; do not overwork it.
Transfer the dough to the prepared baking sheet, gently tuck the edges under, and shape into a round loaf about 4 cm thick.
Cut a deep cross into the top and pierce the center of each of the four quarters so the bread bakes evenly.
Bake for 15 minutes at 230°C, then reduce the temperature to 200°C and bake for another 15 minutes. Flip the loaf and bake for another 5–10 minutes: it should sound hollow when tapped on the bottom.
Transfer the bread to a wire rack, let cool for 10 minutes, and serve warm or at room temperature.
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