Best 5 Irish Brown Bread Wheaten Bread Recipes

PERFECTLY MOIST IRISH WHEATEN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a shallow baking pan with cooking spray.
• Sift together the bread flour, whole wheat flour, salt, baking soda, and 2 teaspoons sugar in a bowl. Cut the margarine into the flour mixture until pieces are nearly indistinguishable. Make a well in the center of the mixture and pour in the oil and buttermilk. Stir with a spatula until dry mixture is completely moistened. Move the dough to a lightly-floured surface. Lightly knead the dough for no more than 1 minute. Place the dough into the prepared pan; pat down and around to form a round loaf. Cut a cross into the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk; sprinkle 1 teaspoon sugar over the top of the loaf.
• Bake in the preheated oven for 30 minutes. Reduce heat to 375 degrees F (190 degrees C); rotate pan and bake another 30 minutes.
• Allow loaf to cool on a wire rack before slicing.

TRADITIONAL IRISH WHEATEN BREAD (BROWN SODA BREAD) RECIPE

Steps:

• Heat the oven to 400 F (200 C or Gas Mark 6).

IRISH BROWN BREAD (WHEATEN BREAD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter and dust with cornmeal.
• Whisk whole wheat flour, oat bran, whole wheat pastry flour, oats, wheat germ, baking soda, salt, baking powder, and brown sugar together in a large bowl.
• Whisk buttermilk, eggs, olive oil, and molasses together in a separate bowl. Add most of the buttermilk mixture to the flour mixture; mix with a spoon. Continue adding buttermilk mixture until batter is the consistency of oatmeal.
• Pour batter into the prepared loaf pan. Brush any of the remaining buttermilk mixture over the loaf.
• Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 1 hour. Invert onto a wire rack to cool.

IRISH-STYLE BROWN BREAD

Steps:

• Preheat oven to 425 degrees. In a bowl, whisk together both flours, baking soda, and salt. Pour in buttermilk and stir until just combined, then knead in bowl two or three times, until all of flour has been incorporated and a shaggy dough forms.
• Form dough into a 6-inch disk. Transfer to a parchment-lined baking sheet. With a sharp knife or bench scraper, cut into 6 wedges, leaving them in place.
• Bake, rotating sheet halfway through, until bread is firm and sounds hollow when tapped on bottom, about 35 minutes. Transfer to a wire rack set over a baking sheet; let cool slightly. Serve warm or room temperature. (Bread is best the day it's made.)

IRISH BROWN BREAD

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.
• Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.
• Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.