Introducing….IRISH BROWN BREAD! My excitement over this seemingly simply breakfast staple comes from the fact that my daydreaming about brown bread sparked the idea for this project, and therefore I had to do my best to get it right. As with any recipe, there are a lot of versions out there, but I had in my mind a variation that was a bit cake-y, a bit sweet, a bit nutty, but in no way dessert-y. That’s a lot to ask from a slice of bread.
I adapted my final version from Imen of marriedanirishfarmer.com (check it out- super cute site!). I tweaked it a bit by adding a bit more honey and a little bit of wheat germ. The result was addictive, and after sitting on the couch almost all of Sunday, Tomato and I looked up to realize that almost the whole loaf was gone. In less than one day. Yeah. It’s that good.
- 1 1/4 cups whole wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup wheat germ or old fashioned oats, plus more for the top of the loaf
- 1 tsp sea salt
- 1 tsp baking soda
- 2 TB butter, at room temp
- 1 3/4 cup buttermilk
- 1 egg
- 1 1/2 TB honey
- Preheat oven to 400F.
- Sift the plain flour, baking soda and salt into a mixing bowl. Mix in wholemeal flour and wheat germ.
- Cut in the butter until the mixture becomes crumbly.
- Whisk egg with buttermilk and honey.
- Make a hole in the center and add the liquid. Mix together.
- Pour into a greased loaf tin and sprinkle wheat germ on top.
- Bake for 40-45 minutes. Eat!
- If you don't have wheat germ, feel free to substitute old-fashioned oats
Note: This post has been updated from its original with prettier pictures and a recipe note. The same original witty soliloquy remains.
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