Irish Style Brown Bread Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Lightly grease a baking sheet.
• Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.
• Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.
• Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.
• Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky.
• Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.
• Place the dough in the center of the prepared baking sheet; cut a large 'X' in the top of the loaf.
• Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool. Bread can be served warm or cold.

Steps:

• Preheat oven to 425 degrees. In a bowl, whisk together both flours, baking soda, and salt. Pour in buttermilk and stir until just combined, then knead in bowl two or three times, until all of flour has been incorporated and a shaggy dough forms.
• Form dough into a 6-inch disk. Transfer to a parchment-lined baking sheet. With a sharp knife or bench scraper, cut into 6 wedges, leaving them in place.
• Bake, rotating sheet halfway through, until bread is firm and sounds hollow when tapped on bottom, about 35 minutes. Transfer to a wire rack set over a baking sheet; let cool slightly. Serve warm or room temperature. (Bread is best the day it's made.)

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it's well mixed. It will look more like cake batter than bread dough.
• Brush a 9 x 5 x 2 1/2-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter.

Steps:

• Sieve plain flour, salt, and soda into a bowl.
• Add in brown flour and wheatgerm.
• Rub in butter, mix in sour milk (or buttermilk) and onion and then mix to a very soft consistency.
• Divide dough between 2 greased loaf tins and cover with brown paper.
• Bake approx.
• 45 minutes at 375.
• Remove cover after 30 minutes of baking and continue baking for another 15 minutes.

Steps:

• Preheat oven to 400°F Butter 25cm (10inch) long loaf pan.
• In a large bowl combine first 8 ingredients and mix well with wooden spoon.
• Add butter and buttermilk to a dry mixture and stir just to combine all together.
• The dough will be very soft and sticky.
• Don't over mix.
• Transfer dough to prepared loaf pan.
• Bake until bread is light brown and tester inserted into center comes out clean about 40 minutes.
• Turn bread out of pan and cool on rack.

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.
• Whisk together flours, wheat germ, salt, sugar, baking 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 center 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.

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-5-inch loaf pans then dust with flour, tapping out excess. Sprinkle bottom of pans with 1 1/2 tablespoons oats.
• In a large bowl, whisk together flour, bran flakes, baking powder, baking soda, and salt. In another bowl, whisk together sour cream, sugar, oil, and eggs. Fold sour cream mixture into flour mixture until just combined. Divide batter evenly between prepared pans. Top each loaf with remaining 1 1/2 tablespoons oats, dot with butter, and sprinkle with sugar.
• Bake until golden and a toothpick inserted in centers comes out clean, about 40 minutes. Cool completely in the pans.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan with cooking spray.
• Mix whole wheat flour, all-purpose flour, oat bran, wheat bran, wheat germ, and baking soda together in a large bowl.
• Whisk egg lightly in a small bowl. Whisk in buttermilk. Pour over flour mixture; fold together with a large spoon until batter is moist.
• Pour batter into the loaf pan and smooth out the top. Use the spoon to trace a "plus" sign from edge to edge across the top.
• Bake in the preheated oven until golden, about 40 minutes. Reduce oven temperature to 225 degrees F (105 degrees C); continue baking until a knife inserted into the center comes out clean, about 25 minutes more.
• Invert bread onto a wire rack. Let cool completely, about 1 hour.