Irish Brown Bread
A hearty traditional Irish brown bread made with whole wheat flour, wheat germ, and buttermilk. This rustic loaf has a dense, tender crumb and a wonderfully nutty flavor.
Ingredients
- •2 cups whole-wheat flour
- •2 cups all-purpose flour
- •½ cup toasted wheat germ
- •2 teaspoons salt
- •2 teaspoons sugar
- •1 teaspoon baking soda
- •½ teaspoon cream of tartar
- •½ cup cold unsalted butter
- •2 cups buttermilk
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.
10 min
- 2.
Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.
10 min
- 3.
Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.
100 min
