Irish Brown Bread

Even though this bread is dense, hearty and complex-tasting, it requires no yeast and therefore no rising time. Cathal Armstrong says he likes it best "fresh from the oven and with lots of Kerrygold butter."


Slideshow: More Bread and Biscuit Recipes


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  • Servings: makes one 8-by-5-inch loaf

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  • 3 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 large egg, lightly beaten

How to make this recipe

  1. Preheat the oven to 375°. Butter an 8-by-5-inch metal loaf pan.

  2. In a large bowl, whisk both flours with the baking soda and salt. In a small bowl, whisk the buttermilk with the egg; stir into the dry ingredients with a wooden spoon until a rough dough forms.

  3. Transfer the dough to a lightly floured work surface and knead until smooth. Form the dough into a loaf and put it in the prepared pan. Bake for about 50 minutes, until the bread has risen about 1/2 inch above the rim of the pan. Once unmolded, the loaf should sound hollow when tapped on the bottom. Let cool to warm or room temperature, then slice and serve.

Serve With

Irish farmhouse cheeses.

Contributed By Photo © John Kernick Published March 2008

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