Irish Brown Bread

This is a delicious brown bread closest to what we ate while in Ireland. It isn’t Irish soda bread, which has a completely different taste and texture. We LOVE this recipe!

Step: 1

Preheat the oven to 375 degrees F (190 degrees C).

Step: 2

Lightly grease a baking sheet.

Step: 3

Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.

Step: 4

Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.

Step: 5

Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.

Step: 6

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.

Step: 7

Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.

Step: 8

Place the dough in the center of the prepared baking sheet; cut a large ‘X’ in the top of the loaf.

Step: 9

Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool. Bread can be served warm or cold.

Per Serving: 150 calories; protein 5.8g; carbohydrates 28.1g; fat 2.1g; cholesterol 4.4mg; sodium 266.9mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done 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 night before , then clear it off the next day.