Irish Brown Bread

This Irish Brown Bread is so full of flavor and very hearty. It’s my favorite bread for dunking in stews and such because it stands up well it to it. 

Baking bread has long been one of my favorite things to do. When I’m feeling stressed, making bread from scratch makes me feel instantly at ease each and every time. Then there is the eating of the bread…. and bread is literally my favorite food.

I wish I could somehow trick my body into thinking that veggies were bread and bread were veggies. That would make life so much enjoyable.

With Saint Patrick’s Day coming up, I thought it was the perfect time to share with you all my favorite recipe for Irish Brown Bread.

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I’ve made it this way for several years now. It’s so flavorful & hearty and stands up well to dunking.

Oh, dunking. Sopping up gravy and juices with bread is one of my favorite pastimes – seriously. If I had a dating profile, under hobbies it would say ‘Baking bread, eating bread, & sopping up gravy/au jus with bread”.

Yes, eating bread can be a hobby. If extreme ironing can be a hobby (google it, totally a thing!), then dang-it… so can bread eating. And if I eat the bread fast enough, I might even burn some calories at it 😉

Irish Brown Bread

Ingredients:

  • 4 cups whole wheat pastry flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 1/2 cups buttermilk
  • 3 tablespoons vegetable oil

Directions:

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 
  2. In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder.  Make a well in the dry ingredients and pour in the buttermilk and the oil. Stir together until blended (some lumps will remain)<
  3. Turn the dough out onto a floured board and knead about 10 times, or until it all holds together. Form the dough into a large ball and place it on the prepared baking sheet. Cut a deep cross in the top.
  4. Bake the bread for 40 minutes, or until it tests done (a toothpick inserted into the center will come out clean).
  5. Remove the bread from the oven, and cool it on a rack. Enjoy warm or at room temperature. Store, well-wrapped, for a couple of days at room temperature; freeze for longer storage.
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