Irish Brown Bread
Chicago has yet to emerge from winter which has put even the most cold-weather-loving of us in bit of a funk. Yellow daffodils are catching sunlight in the front window to brighten the otherwise grey view. Hopefully some rousing banjo music and a traditional Irish dinner of corned beef, cabbage, warm brown bread and a pint of Guinness will lift the deary mood that’s taken hold this year.
This is the third time I’ve posted this simple recipe that goes together in a few minutes and bakes quickly, there’s no room for improving on it.
Happy St. Patrick’s Day.
May your thoughts be as glad as the shamrocks.
May your heart be as light as a song.
May each day bring you bright, happy hours.
That stay with you all the year long.
Irish Brown Bread
- 3 cups whole wheat flour (I use at least half graham flour)
- 1 cup white flour
- 1 Tbsp. sugar
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 2 tsp. salt
- 2 Tbsp. butter
- 2 cups buttermilk (don’t have buttermilk? combine 2 Tbsp white vinegar with a scant 2 cups milk)
Preheat oven to 375°. Mix dry ingredients in a large bowl. Rub butter into flour mixture. I put it in a food processor and pulse about 10 times until butter is well incorporated into flour. Put back into bowl and make a ‘well’ in the center. Gradually add buttermilk, mixing with flour until a soft ball is formed. Turn onto a lightly floured board and roll in flour to form a ball. The dough will be very sticky until it is covered in flour. If it seems too sticky or loose you can add a little flour and knead to incorporate. Flatten into a circle 1 1/2″ thick. Make an x thru the center with a sharp knife. Place on a baking sheet and bake for 35-40 minutes, until browned and sounds hollow when tapped. Wrap baked loaf in a damp tea towel and leave until cool. Slice and serve with Kerry Gold Irish Butter.
Ready to go into the oven
Just out of the oven. Leave in a damp tea towel until cool.
Ready to eat.