Traditional Irish Brown Bread Recipe
Take a trip back in time with a super simple recipe for traditional brown bread. This isn't just any bread, though—it's a piece of history you can bake right in your kitchen, filled with a hearty warmth, a rich, nutty flavor, and whole grains. People have been making it for centuries, and now it's your turn to keep the tradition alive.
Equipment
- Pyrex 1.5-Quart Clear Basics Glass Loaf Pan (Set of 2)
- Lodge Cast Iron Loaf Pan 8.5x4.5 Inch
- Guinness Extra Stout, 6pk, 11.2 Fl Oz bottles, 5.6 % ABV
- Cult Buttermilk Powder
- Plantation Blackstrap Molasses, 15 oz
- Bob's Red Mill Wheat Germ, 12 Ounce
- Bob's Red Mill Whole Wheat Flour - 5 lb
- Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black
- KitchenAid® 7 Quart Bowl-Lift Stand Mixer, Cast Iron Black
Ingredients
- 2 1/2 cups stone-ground whole wheat flour
- 1 cup unbleached all-purpose flour
- 1/2 cup rolled oats do NOT use quick oats - ground in blender
- 3 tablespoons wheat germ or wheat bran optional
- 2-3 tablespoons molasses
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 1 ½ cups buttermilk
- ½ cup Guinness beer
Instructions
Instructions by Baking Container (Skillet vs. Bread Pan)
- Skillet Bake (preferred method)
- Preheat the oven to 450°F (232° C)
- Prepare a 10-inch cast iron skillet and coat with butter or cooking spray. (I prefer butter)
- In a large bowl, stir together the stone-ground wheat flour, all-purpose flour, ground up rolled oats, wheat germ, baking soda, and salt.
- Make a well in the middle of the dry ingredients.
- Add the buttermilk, Guinness and molasses to the bowl.
- Stir the ingredients until you have a sticky dough (if the dough is too dry and crumbly, add a little buttermilk-- one tablespoon at a time-- until the dough just comes together.)
- On a lightly floured surface, carefully knead the dough about five times to bring it together. Don’t over mix.
- Press the dough into the skillet, making sure it reaches the sides.
- Bake according to instructions below.
- Bread Pan Bake (alternate method)
- Preheat the oven to 450°F (232° C)
- Line the bottom of the loaf pan with parchment paper.
- Spray the pan with cooking spray (olive oil spray) or melted butter, coating the corners well.
- In a large bowl, stir together the stone-ground wheat flour, all-purpose flour, ground up rolled oats, wheat germ, baking soda, and salt.
- Make a well (hole) in the center of the dry ingredients
- Add the buttermilk, Guinness and molasses to the "well" in the bowl.
- Stir until you have a sticky dough (if the dough is too dry and crumbly, add a little buttermilk--one tablespoon at a time--until the dough just comes together.
- On a lightly floured surface, carefully knead the dough about five times to bring it together. Don’t over mix.
- Bake according to instructions below.
Baking the Bread
- Bake the dough for 15 minutes at 450° F
- Reduce the temperature to 400° F
- Lightly cover the top of your bread pan with aluminum foil to stop the top from getting too brown.
- Bake the bread for another 35-40 minutes. Once done you should hear a hollow sound when you tap the bottom and the internal temperature is 180° F - 200° F.
- Remove the baked bread and place on a wire rack to cool for at least 25-30 minutes. Don’t worry, you will still have warm bread, but the texture will be better if you allow it to cool and “set.”