Description
A simple and hearty Irish brown bread combining whole wheat flour, bread flour, rolled oats, and wheat germ. This dense, flavorful loaf is easy to prepare and perfect for toasting and spreading with butter, offering a wholesome, rustic addition to any meal.
Ingredients
Scale
Dry Ingredients
- 180 grams (about 1.5 cups) bread flour
- 165 grams (about 1.25 cups) whole wheat flour
- 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
- 5 grams (about 1 teaspoon) baking soda
Wet Ingredients
- 1 egg
- 450 grams (about 1.75 cups) buttermilk
- 28 grams (2 tablespoons) melted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400ºF (204ºC). Butter an 8.5×4.5 inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the bread flour, whole wheat flour, rolled oats, wheat germ, brown sugar, kosher salt, and baking soda until even and combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the buttermilk, egg, and melted butter until smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Use a spatula to mix until you have a wet, sticky batter. Avoid overmixing; the batter will be thick but slightly sticky.
- Transfer Batter to Pan: Transfer the batter to the prepared loaf pan. Use a wet hand to spread the batter evenly across the pan surface. Sprinkle additional rolled oats generously over the top for garnish and texture.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45 to 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or an instant-read thermometer registers about 205ºF (96ºC). Be sure to test for doneness before removing to avoid any undercooked dough pockets.
- Cool and Serve: Once baked, allow the bread to cool slightly before removing from the pan. Slice and enjoy warm or toasted with butter or your favorite spread.
Notes
- This bread uses whole wheat flour, wheat germ, and rolled oats, giving it a dense, hearty texture typical of traditional Irish brown bread.
- Measuring by weight is recommended for the best results and consistency.
- Flour choice can vary; a combination of bread flour and whole wheat or all-purpose flour works well.
- If using Morton Kosher Salt or fine sea salt instead of Diamond Crystal Kosher Salt, reduce the salt volume by half or use the same amount by weight.
- The bread is forgiving with baking time but ensure it’s fully cooked by checking with a toothpick or thermometer.
- Enjoy toasted with authentic Irish butter, such as Kerrygold, for traditional flavor.
Nutrition
- Serving Size: 1 slice (approximately 70 grams)
- Calories: 180
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg
