Description
Hearty Celtic flavors shine through this traditional Irish brown bread recipe, blending wholesome wheat and rich molasses. Home bakers can craft a rustic loaf that brings Irish countryside warmth directly to your kitchen table.
Ingredients
Scale
Flour and Grains:
- 3 1/2 cups (450 g) stoneground whole-wheat flour
- 1/2 cup (25 g) wheat bran
Liquids and Fats:
- 1 1/2 cups (350 g) warm water
- 2 tablespoons milk
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vegetable oil
Leavening and Seasoning:
- 2 teaspoons active dry yeast
- 2 teaspoons kosher salt
- 2 tablespoons molasses
Instructions
- Prepare a 9-inch loaf pan or two smaller 8 x 3 3/4-inch pans by coating thoroughly with nonstick spray.
- Activate yeast mixture by combining warm water, milk, molasses, and yeast in a large mixing bowl. Allow to rest for 5 minutes until foamy bubbles form.
- Incorporate wheat bran, salt, butter, and initial flour portion into the yeast mixture. Vigorously mix for one minute to develop gluten structure.
- Gradually introduce remaining flour in half-cup increments, stirring until dough becomes challenging to manipulate with a utensil.
- Perform brief in-bowl kneading for 1-2 minutes, ensuring dough pulls away from sides while maintaining a slightly tacky texture.
- Form dough into a compact oval shape, positioning it seam-side down within the prepared pan.
- Drizzle vegetable oil across the surface, spreading evenly and dusting with additional wheat bran for enhanced texture.
- Loosely cover with plastic wrap and allow dough to rise in a warm environment for 1-1.5 hours, expanding approximately 1 inch above pan rim.
- Preheat oven to 400°F, adjusting rack to central position 20 minutes prior to baking.
- Insert loaf into oven, immediately reducing temperature to 375°F to promote even browning.
- Bake large loaf for 35 minutes (25-30 minutes for smaller pans) until achieving a rich golden-brown color.
- Transfer bread directly onto oven rack for 7-10 minutes to develop a robust, crispy exterior crust.
- Cool completely on wire rack before slicing to preserve internal moisture and structural integrity.
Notes
- For a gluten-free version, substitute wheat flour with a high-quality gluten-free blend containing xanthan gum to maintain bread structure.
- Keep yeast fresh by checking expiration dates and storing in a cool, dry place to ensure proper bread rising.
- Add seeds like sunflower or pumpkin on top for extra nutrition and a delightful crunch before baking.
- Use a kitchen thermometer to check water temperature between 100-110°F for optimal yeast activation without killing the cultures.
- Prep Time: 10 minutes
- Cook Time: 42-45 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg