Irish Buttermilk Brown Bread

Bread, Week 12: If I were the type of blogger who really planned ahead, I would have shared a St. Patrick’s Day recipe with you in advance so you could actually make it for the holiday. But honestly, if I had planned ahead that much, there’s a good likelihood that the bread wouldn’t have turned out, and I would’ve had to make a second loaf of bread just to write about here, because I only want to share what’s good.

I had planned to write about a different recipe this week, but it needs another try. So instead, I present to you with Irish Buttermilk Brown Bread. It’s a simple, hearty, 100% whole grain bread that’s perfect with soup, but I’ve also enjoyed it for breakfast.

irishbuttermilkbrownbread

Irish Buttermilk Brown Bread (adapted from King Arthur Flour)

4 cups whole wheat flour (16 ounces, and I suggest you weigh it, although I did not)
3 tbsp sugar
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 1/2 cups buttermilk or sour milk (I used 1 1/2 tbsp vinegar plus enough soy milk to equal 1 1/2 cup)
1 egg
1/4 cup vegetable oil
1 tbsp melted butter or margarine

Combine dry ingredients in a large bowl. Combine buttermilk, egg, and oil in a second bowl, and whisk to combine. Use a spatula or wooden spoon to stir the wet ingredients into the dry. Spoon batter into a greased 8- or 9-inch round pan; I used my springform pan. Pat out to edges if necessary. Brush with melted butter and wait 5 minutes to let the butter soak into the dough. Bake at 375F for 35-45 minutes; mine was done around 40. Cool for about 15 minutes before cutting; serve warm.

I forgot to weigh my flour, and measured it with a scoop instead. As a result, I got a little too much flour into the dough, and I practically had to knead my dough together like a scone. Even so, the bread turned out fine. It was moist, not dry. The soy milk worked fine in this, although I’m sure actual buttermilk would have added a nice tangy flavor. I used white whole wheat flour, so it wasn’t overly wheaty. The bread was tender but hearty. Alex and I enjoyed it both with soup and on its own. This was an easy recipe to throw together. I would make this again some time.

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