Irish Brown Bread
Quick, hearty Irish Brown Bread—no yeast, no proofing! Baking soda and buttermilk create a delightful, rustic loaf. Ideal with soups and stews.
- Total Time: 45 minutes
Ingredients
Scale
- 4 cups of flour
- 2 cups of flour
- 2 teaspoons of sodium bicarbonate (baking soda)
- 1 teaspoon of salt
- 1 teaspoon of brown sugar
- 2 cups of buttermilk
Instructions
-
PreheatPreheat your oven to 425°F (220°C). Dust loaf pans with flour.
-
WhiskWhisk together dry ingredients in a large mixing bowl until thoroughly combined. Make a well in the center of the dry mixture.
-
Add buttermilkPour buttermilk into the well. Working quickly with your hands from the center to the outside, mix and knead until a slightly sticky ball of dough has formed. If the dough is too dry, add more buttermilk one tablespoon at a time. If too wet, add flour one tablespoon at a time.
-
ShapeQuickly transfer the dough to a floured surface and divide into two halves. Place each half into loaf pans.
-
SliceUsing a sharp knife, create a deep slice lengthwise across the top (this is for steam to escape)
-
BakeBake in the preheated oven for about 15 minutes. Then, reduce the oven temperature to 400°F (200°C) and continue baking for an additional 15-20 minutes, or until the bread is golden brown.
Notes
This makes 2 loaves. It’s important to work quickly with the dough. The entire mixing and kneading process should be under 1 minute.
- Prep Time: 10
- Cook Time: 35
0 Comments