Irish Brown Bread


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 (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.



Irish Brown Bread
Serves 10
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  1. 1 1/4 cups whole wheat flour
  2. 3/4 cup all-purpose flour
  3. 1/4 cup wheat germ or old fashioned oats, plus more for the top of the loaf
  4. 1 tsp sea salt
  5. 1 tsp baking soda
  6. 2 TB butter, at room temp
  7. 1 3/4 cup buttermilk
  8. 1 egg
  9. 1 1/2 TB honey
  1. Preheat oven to 400F.
  2. Sift the plain flour, baking soda and salt into a mixing bowl. Mix in wholemeal flour and wheat germ.
  3. Cut in the butter until the mixture becomes crumbly.
  4. Whisk egg with buttermilk and honey.
  5. Make a hole in the center and add the liquid. Mix together.
  6. Pour into a greased loaf tin and sprinkle wheat germ on top.
  7. Bake for 40-45 minutes. Eat!
  1. If you don't have wheat germ, feel free to substitute old-fashioned oats
Adapted from Married an Irish Farmer
The Hungary Buddha Eats the World
We ate it fresh from the oven with a little bit of butter and jam. A little bit about me- I love fancy jam. I usually end up bringing some back from wherever I go on vacation. One of my fave brands is England’s Preserves, and I The one in this picture was one of four jars I brought back four jars the last time I was in London, which made my suitcase really heavy.  If you’re ever in London, stop by the Borough Market and the England’s Preserves table. You’ll be hoarding jam, too.


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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