My mother’s traditional recipe for Irish brown bread that I grew up eating. This is a quick rise bread is made with buttermilk for the authentic Irish taste of home.
I have lived in the United States for over 7 years now – and love almost everything about being here… EXCEPT the bread! I have a wheat intolerance to begin with (no white bread for me!) but the amount of preservatives and sweeteners and other junk that is added to bread over here completely puts my body over the edge.
I am a breadivore (yes, I just coined that term!). I would eat bread for every meal if I could, so cutting it out of my diet was a no-no. Instead, I turned to the recipe for bread that my mom has baked since I was a little girl. It’s simple, requires few ingredients and you can whip it together in 5 minutes. It’s also really healthy! Oh, and because it’s yeast free, it tends to be better for keeping my tummy flat too!
A traditional Irish brown bread recipe made with buttermilk.
- 2 cups wholegrain flour, sifted or 1 cup white, 1 cup wholegrain
- 1.5 cups buttermilk or plain yogurt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp honey optional
- 1 pinch salt
- 2 tbsp oats optional, to sprinkle on top
In a small bowl, whisk the egg
In a large bowl, combine the dry ingredients.
Make a well in the middle and add the buttermilk, egg and honey. Mix well with a wooden spoon.
Pour the mixture into a greased loaf tin.
Run a knife along the center, lengthwise. Sprinkle the top with oats if desired.
Bake at 425 F for 15 minutes. Reduce to 350 F and bake for another 25 minutes or until golden brown.
Store in an airtight container or wrapped in foil. The bread will stay fresh for several days. Do not refrigerate as it will dry it out. Serve with butter and jam or whatever tickles your fancy!
If you tap the bread underneath and it sounds hollow, you know it’s fully cooked.
1. Put all the ingredients in a bowl and mix thoroughly.
2. Transfer the batter to a greased loaf tin.
3. (Optional) Sprinkle the oatmeal on top. Using a skewer or toothpick, prick holes three holes down the center of the bread to help it rise evenly…OR run a knife down the center of the bread, making sure to go deep enough to almost touch the bottom of the tin.
4. Bake at 425 F for 15 minutes. Reduce to 350 F and bake for another 25 minutes or until golden brown.
5. If you tap the bread and it sounds hollow, you know it’s cooked.
Wrap the bread in a clean tea-towel and let cool (don’t skip this step, it helps make the crust crunchy and not soggy).
That’s it! Spread some butter and raspberry jam on a slice for a yummy breakfast!
I hope you’ll give this bread a shot! If you’re not used to really savory bread it might seem a bit bland at first, but with some butter or jam I promise it’s really amazing!