Irish Style Brown Bread Recipes

IRISH BROWN BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Lightly grease a baking sheet.
• Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.
• Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.
• Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.
• Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky.
• Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.
• Place the dough in the center of the prepared baking sheet; cut a large 'X' in the top of the loaf.
• Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool. Bread can be served warm or cold.

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 SODA BREAD

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-5-inch loaf pans then dust with flour, tapping out excess. Sprinkle bottom of pans with 1 1/2 tablespoons oats.
• In a large bowl, whisk together flour, bran flakes, baking powder, baking soda, and salt. In another bowl, whisk together sour cream, sugar, oil, and eggs. Fold sour cream mixture into flour mixture until just combined. Divide batter evenly between prepared pans. Top each loaf with remaining 1 1/2 tablespoons oats, dot with butter, and sprinkle with sugar.
• Bake until golden and a toothpick inserted in centers comes out clean, about 40 minutes. Cool completely in the pans.

IRISH BROWN BREAD

Steps:

• Sieve plain flour, salt, and soda into a bowl.
• Add in brown flour and wheatgerm.
• Rub in butter, mix in sour milk (or buttermilk) and onion and then mix to a very soft consistency.
• Divide dough between 2 greased loaf tins and cover with brown paper.
• Bake approx.
• 45 minutes at 375.
• Remove cover after 30 minutes of baking and continue baking for another 15 minutes.