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Irish-Style Brown Bread
Credit:
Jonathan Lovekin
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Makes one 6-inch loaf
Ingredients
Ingredient Checklist
2 1/2 cups whole-wheat flour
1 1/2 cups rye flour, such as Bob’s Red Mill
1 1/4 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 cups buttermilk
Cook's Notes
In this recipe, the dough is cut into six wedges that are baked close together, so they form a loaf that’s easy to pull apart. If you prefer to make the loaf easier to slice, don’t cut through the dough – just use a sharp knife to make shallow slashes before baking.
Gallery
Irish-Style Brown Bread
Credit:
Jonathan Lovekin
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Makes one 6-inch loaf
Gallery
Irish-Style Brown Bread
Credit:
Jonathan Lovekin
Irish-Style Brown Bread
Credit:
Jonathan Lovekin
Irish-Style Brown Bread
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Makes one 6-inch loaf
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Makes one 6-inch loaf
prep: 15 mins
total: 50 mins
prep:
15 mins
total:
50 mins
Yield: Makes one 6-inch loaf
Makes one 6-inch loaf
Ingredients
Ingredients
- 2 1/2 cups whole-wheat flour
- 1 1/2 cups rye flour, such as Bob’s Red Mill
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 2 cups buttermilk
Directions
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.)
Cook's Notes
In this recipe, the dough is cut into six wedges that are baked close together, so they form a loaf that’s easy to pull apart. If you prefer to make the loaf easier to slice, don’t cut through the dough – just use a sharp knife to make shallow slashes before baking.
Cook’s Notes
In this recipe, the dough is cut into six wedges that are baked close together, so they form a loaf that’s easy to pull apart. If you prefer to make the loaf easier to slice, don’t cut through the dough – just use a sharp knife to make shallow slashes before baking.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Irish-Style Brown Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Irish-Style Brown Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
