Irish Brown Bread - The Recipe Exchange

Ingredients

1 ½ cups (200g) all-purpose flour
2 ½ cups fine whole wheat flour
1 ½ teaspoons salt
1 ¼ teaspoons baking soda
2 cups buttermilk
2 tablespoons unsalted butter, melted

Directions

Preheat the oven to 425°F/220°C. Have ready a baking sheet dusted with flour.

Stir together both flours in a large bowl.

Sift baking soda and salt over them and combine.

Add the buttermilk and melted butter and mix with a wooden spoon until it’s all moistened. This is quick, several strokes and that’s it. We don’t want to overwork the dough.

Dump this shaggy mass onto a lightly floured counter or surface.

Sprinkle the top lightly with whole wheat flour and bring it all together, folding it quickly onto itself, and forming it into a loose ball. It might be more or less firm depending on your whole wheat flour, but you don’t need to knead it. If you add too much flour it will be tougher after it’s baked, especially the crust. So don’t be tempted to make it into a smooth ball, it’s meant to be rustic.

Place it in the prepared pan (I find it easier with the help of a spatula or dough scraper).

Slash the top with a kitchen knife, making a cross pattern, cutting it about ½ to ¾ inch deep (no more), and immediately put the pan in the oven. Baking soda starts acting when you add liquid, so you want to start baking the bread as soon as possible.

Bake for 10 minutes and turn the oven temperature down to 375°F/190°C.

Continue baking for about 35 more minutes, until it’s golden and firm to the touch. A cake tester or toothpick should come out clean. You can open it slightly, carefully lifting the top with a fork, and make sure it’s completely baked inside because it turns golden after 20-30 minutes but, usually, the crumb inside is still raw, so make sure. You can cover the top with a piece of aluminum paper if it’s browning too quickly but you need to bake it longer. Also, turn the bread over and tap with your knuckles, it should make a hollow sound when fully baked.
Let cool on a wire rack for 15 minutes before slicing.

Eat warm or at room temperature. It’s best eaten the same day it’s baked.