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Irish brown bread, just baked.

Simple Irish Brown(-ish) Bread


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4.9 from 18 reviews

Description

Recipe from reader Michael — thank you! As noted above, this is a hearty quick bread that makes excellent toast. 

Notes: 

For best results, use a scale to measure.

Flour: I’m using 100% Cairnspring Mills stone-milled flour here. For the bread flour portion of the recipe, I used their Glacier Peak Bread Flour, and for the whole wheat flour, I used their Sequoia All-Purpose Flour. Just know that you can really use any mix of whole wheat and all-purpose or bread flour here — it’s a dense, hearty bread so many flours will work. You need 2.75 cups flour total. 

Salt: If you are using Morton Kosher Salt or fine sea salt, use half as much by volume or the same amount by weight. 


Ingredients

  • 180 grams (about 1.5 cups) bread flour, see notes above
  • 165 grams (about 1.25 cups) whole wheat flour, see notes above
  • 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, see notes above
  • 5 grams (about 1 teaspoon) baking soda
  • 1 egg
  • 450 grams (about 1.75 cups) buttermilk
  • 28 grams (2 tablespoons) melted butter

Instructions

  1. Preheat the oven to 400ºF. Butter an 8.5×4.5 inch loaf pan.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a medium bowl, whisk together the buttermilk, egg, and melted butter.
  4. Add the wet ingredients to the dry ingredients and use a spatula to mix until you have a wet, sticky batter. Transfer the batter to the prepared loaf pan. Using a wet hand, spread the batter out evenly in the pan. Sprinkle oats over the top to cover.
  5. Transfer to the oven for 45 to 55 minutes or until a toothpick inserted comes out cleanly. If you have an instant-read thermometer, it should register roughly 205ºF when it’s done. Do be sure to test the loaf before removing it from the oven — once I removed it without testing, and upon cutting it, I found a pocket of un-cooked dough in the center. Err on the side of over-baking — it’s forgiving! 
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: oven
  • Cuisine: American, Irish