Irish Brown Bread

Several years ago, my mom and I went to Ireland. We were on a budget and ate a lot of bread and cheese. When I got home, I managed to find a recipe for Irish Brown Bread in a cookbook from the library - it's got that distinctive flavor, and tastes just like I remember!




1 c unsifted all-purpose flour
2 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 Tbsp butter
2 c whole wheat flour (stone-ground if possible)
1/4 c rolled oats
1 1/2 c buttermilk (or substitute milk - put 1 1/2 Tbsp lemon juice or vinegar in the measuring cup, then fill the rest of the way with milk)


Preheat oven to 375° F.

Combine all-purpose flour, sugar, baking powder, baking soda, and salt.

Cut in butter into very fine particles.

Stir in whole wheat flour and rolled oats.

Make a well in the center and add buttermilk. Stir lightly but thoroughly until all flour is moistened.

Turn out onto a lightly floured cutting board; knead five times. Gather dough into a ball.

Lightly grease the center of a baking sheet. Pat dough into a 7-inch circle. Using a sharp knife, make a large cross in the top of the loaf so it doesn't crack as it expands in the oven.

Bake 40 minutes, until loaf is browned and sounds hollow when tapped. Remove from oven, place on cooling rack, and brush with melted butter. Allow to cool before serving.