Irish Brown Bread
Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
1 cup + 1½ teaspoons whole wheat flour
½ cup + 1½ teaspoons wheat bran, oat bran or wheat germ, or a combination
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 tablespoons unsalted butter, cold and cut into small pieces
1¼ cups buttermilk
1 teaspoon molasses
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and put it on the center oven rack.
2. Whisk together the whole wheat flour and wheat/oat bran or wheat germ in a large bowl.
3. In a medium bowl, whisk together the all-purpose flour, baking soda and salt. Add to the wheat flour mixture and whisk to combine.
4. Add the butter pieces and rub them into small pieces with the flour mixture using your fingers, until as small as possible.
5. Stir in the buttermilk and molasses until the dough is uniformly damp. Turn out onto a lightly floured countertop and knead gently, until the dough forms a smooth ball.
6. Use a sharp serrated knife (or a lame) to slice a cross deeply into the top of the bread, about 1-inch deep. Place the loaf on the hot baking sheet.
7. Bake for about 30 to 35 minutes, or until the loaf is firm on top and when you tap the bottom, feels hollow.
8. Remove from the oven and cool on a wire rack for about one hour before serving.
(Recipe adapted from David Lebovitz)