Traditional Irish 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 475F.
• Mix all the dry ingredients together in a large bowl.
• Make a well in the center and add some buttermilk.
• Work the mixture with your hand until the dough is soft and not too sticky.
• On a floured surface, knead into a circular shape about three inches thick.
• Bake for 20 minutes and then turn oven down to 400F; bake for another 20 minutes.
• Bread should sound hollow when you tap on it when fully cooked.

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:

• Heat oven to 450 degrees. In a large bowl, sift together the flour, salt and baking soda. Make a well in the center and pour in the milk. Using your hand, mix in the flour from the sides of the bowl. The dough should be soft but not wet and sticky.
• Turn the dough out onto a well-floured work surface. Wash and dry your hands. Knead the dough lightly for a few seconds, then pat the dough into a round about 1 1/2 inches thick. Place it on a buttered baking sheet and using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides.
• Bake for 15 minutes, then reduce the oven temperature to 400 degrees, and continue to bake until the top is golden brown and the bottom of the bread sounds hollow when tapped, about 30 minutes longer. Serve warm.

Steps:

• Mix the dry ingredients very well.
• Moisten with the sour milk to form a soft dough.
• Knead lightly.
• Form into a round, mark with a cross, place on a tin and bake for 30-45 minutes in the oven at 220°C.

Steps:

• Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
• Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
• Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.