Irish Brown Bread – a delicious recipe with whole-wheat flour, flour, toasted wheat germ, salt, sugar, baking soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put oven rack in middle position and preheat oven to 400u00b0F. Butter a 9- by 2-inch round cake pan.
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.
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.
1465
kcal
Calories
116
g
Fat
95
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups whole-wheat flour, 2 cups all-purpose flour plus additional for kneading, 1/2 cup toasted wheat germ, 2 teaspoons salt, and more.
Yes, Irish Brown Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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