Irish Brown Bread (Wheaten Bread)

Came back from Ireland craving this! This is what I came up with after a ton of Internet research and some playing around. Serve with Irish butter.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter and dust with cornmeal.

Step: 2

Whisk whole wheat flour, oat bran, whole wheat pastry flour, oats, wheat germ, baking soda, salt, baking powder, and brown sugar together in a large bowl.

Step: 3

Whisk buttermilk, eggs, olive oil, and molasses together in a separate bowl. Add most of the buttermilk mixture to the flour mixture; mix with a spoon. Continue adding buttermilk mixture until batter is the consistency of oatmeal.

Step: 4

Pour batter into the prepared loaf pan. Brush any of the remaining buttermilk mixture over the loaf.

Step: 5

Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 1 hour. Invert onto a wire rack to cool.


Per Serving: 266 calories; protein 11.7g; carbohydrates 42.2g; fat 7.9g; cholesterol 50.3mg; sodium 821.1mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.

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