Ingredients Bread + Dough Quick Bread Irish Brown Bread 2.0 (137) 8 Reviews 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." More Bread and Biscuit Recipes By Cathal Armstrong Cathal Armstrong Dublin native Cathal Armstrong is an eight-time James Beard Award-nominated chef and co-founder of nine Washington D.C. area restaurants and bars, including the celebrated Restaurant Eve in Alexandria. In 2011, he was honored as a "Champion of Change" by the Obama White House. Food & Wine named Armstrong one of our 50 Hall of Fame Best New Chefs in 2015.Experience: Cathal Armstrong's began his professional culinary journey as a waiter turned pinch-hitting cook at a Dublin pizzeria. By age 19, he had ditched his college studies to pursue a full-time career as a chef, eventually moving to Washington D.C. in 1990.Armstrong honed his craft in the kitchens of New Heights, Gabriel, Vidalia, and Bistro Bis before embarking on his first personal venture, Restaurant Eve, in 2004. Building on the resounding success of Restaurant Eve, he co-founded The Eat Good Food Group with his wife, Meshelle, expanding his holdings to include Dublin chipper Eamonn's, speakeasy PX, epicurean food hall Society Fair, American seafood restaurant Hummingbird, pan-Asian restaurant Kaliwa, and Irish pub Maddie and Eddie's. Cathal's dedication to culinary excellence, farm-to-table ethos, and health advocacy has been featured by The New York Times, BBC News, The Wall Street Journal, Washington Post, Oprah, and Martha Stewart Living, among others. Armstrong is a leader in the local sustainable food movement, recognized by Washingtonian magazine with its Green Giant Award and with the National Restaurant Association's Neighborhood Community Award. When he is not in one of his kitchens, Cathal can be found working out six days a week in a Taekwondo studio. He won the 2015 US Open Taekwondo Championships and the USA National Taekwondo Championships in 2014 and 2013.Education: Cathal studied computer programming at a university in Dublin. Food & Wine's Editorial Guidelines Updated on December 29, 2021 Print Rate It Share Share Tweet Pin Email This quick, hearty bread doesn't use yeast, so there's no rising time. Photo: © John Kernick Active Time: 10 mins Total Time: 1 hrs Yield: 1 8-by-5-inch loaf Ingredients 3 cups whole wheat flour 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 ¼ cups buttermilk 1 large egg (lightly beaten) Directions Preheat the oven to 375°. Butter an 8-by-5-inch metal loaf pan. 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. 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. Rate it Print