Irish Brown Bread

Ingredients for Irish Brown Bread

• 250g whole-wheat flour

• 250g plain flour plus additional for kneading

• 80g toasted wheat germ

• 2 teaspoons salt

• 2 teaspoons sugar

• 1 teaspoon bicarbonate of soda

• 1/2 teaspoons cream of tartar

• 1 stick (110g ) cold unsalted butter, cut into 1/2-inch cubes

• 475ml well-shaken buttermilk

Put oven rack in middle position and preheat oven to 204°C. Butter a 9- by 2-inch round cake pan.

Whisk together flours, wheat germ, salt, sugar, bicarbonate of soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in centre and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.

Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.