The Brown Bread of Ireland

I made soda bread for years, but avoided making brown bread, assuming it would turn out like a tasteless whole-wheat biscuit.

However, brown bread was served with tea in every pub in Doolin and at the breakfast buffet at the B&B I stayed in. The bread was not baked fresh every day and still tasted good. I looked up a recipe as soon as I got home. This loaf also keeps a good taste for several days, heel to heel.

Begin by preheating oven to 375 F (190 C).

Combine in a mixing bowl:

1 c all-purpose flour (if you use bread flour, add more liquid)
2 T sugar
1 t baking powder
1 t baking soda
1/2 t salt

Cut 1.5 T butter into the flour mixture until mixture forms fine crumbs.

Add and stir:

2 cups whole-wheat flour
1/4 cup quick-cooking oatmeal (smaller pieces than regular)

Time to add the liquid. Gently fold into flour mixture:

1.5 c buttermilk or plain yogurt or sour cream

You want a dough that binds together without being sticky. If necessary, add milk as needed, a teaspoon at a time.

Knead GENTLY into a ball.

The traditional way to shape a loaf is to make it into a round and cut a deep X on top (to make sure the dense bread cooks all the way through.

I cheat. In order to insure complete baking, I make three or four balls of dough and set them in a cake pan lined with parchment paper. Alteratively, I place the balls into a well-greased bundt pan.

Bake until brown, about 40 minutes.

Remove from oven. Let it sit a couple of minutes to stablize the shape: then remove to a cooling rack.

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