How To Make Irish Brown Bread
Fluffy, healthy, and best for breakfast this easy-to-make Irish Brown Bread is whipped with whole wheat flour, milk, and sweetened with molasses.
Serves:
Ingredients
- vegetable oil spray,(for the loaf pan)
- 1½cupswarm water,(about 100 degrees F)
- 2tbspmilk
- 2tbspmolasses
- 2tspactive dry yeast,(slightly less than one package)
- 1/2cupcoarse wheat bran,plus more for sprinkling
- 2tspsalt
- 2tbspunsalted butter,softened
- 3½cupswhole wheat flour,stoneground
- 1tspvegetable oil
Instructions
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Generously spray a 9-inch loaf pan (or 2 8 by 3¾-inch loaf pans—disposable aluminum pans are a perfect size) with non-stick spray.
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In a large bowl, stir the warm water, milk, molasses, and yeast together and let stand for about 5 minutes until the mixture starts to bubble.
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Add the wheat bran, salt, butter, and 2 cups of flour.
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Beat vigorously with a wooden spoon in the same direction for 1 minute.
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Add enough of the remaining flour, ½ cup at a time, until the dough is difficult to stir with a wooden spoon and pulls away from the side of the bowl.
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Using 1 hand to hold the bowl, use the other hand to knead the dough in the bowl for1 to 2 minutes.
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The dough will stick to your hands but should pull away from the side of the bowl after about 1 minute.
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If necessary, add more flour, 1 tablespoon at a time. While the dough will be damp, it should not feel muddy.
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Alternatively, mix with a stand mixer on medium speed with the paddle attachment, beating for about 1 minute until the dough pulls away from the sides of the bowl.
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On a lightly floured work surface, pat the dough into an oval shape approximately 9-inches long with the long side of the oval parallel to the edge of the work surface.
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Starting with the closest long side, roll the dough into a tight cylinder. Pinch the seam closed.
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Flip the loaf over, so it’s seam-side down. Tuck the ends under so the loaf is uniform and even.
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Place the dough in the pan with the seam side down. (To make 2 small loaves, divide the dough in half and shape, making the oval 7-inches long.)
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Drizzle the vegetable oil on top of the dough and smooth it over the dough while patting it into the corners of the pan.
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Sprinkle with extra bran, if desired.
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Cover the pan loosely with plastic wrap and let rise for 1 to 1½ hours, or until the dough rises about 1-inch above the top of the pan.
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About 20 minutes before the loaf is ready to be baked, position a rack in the lower third of the oven and preheat it to 400 degrees F.
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Place the loaf in the oven and immediately reduce the heat to 375 degrees F.
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Bake for 35 minutes for a large loaf, or 25 to 30 minutes for 2 small loaves, or until the loaf sounds hollow when tapped on the bottom.
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Remove the bread from the oven and immediately turn it out of the pan.
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Place it directly on the oven rack and continue to bake for 7 to 10 minutes, or until the crust browns.
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Remove and set on a wire rack to cool. When thoroughly cool, store the loaves in plastic bags.
Recipe Notes
Nutrition
- Calories: 1006.88kcal
- Fat: 26.85g
- Saturated Fat: 9.18g
- Trans Fat: 0.53g
- Monounsaturated Fat: 10.20g
- Polyunsaturated Fat: 4.72g
- Carbohydrates: 178.61g
- Fiber: 29.75g
- Sugar: 17.42g
- Protein: 32.21g
- Cholesterol: 32.03mg
- Sodium: 1081.74mg
- Calcium: 152.71mg
- Potassium: 1303.67mg
- Iron: 10.19mg
- Vitamin A: 104.03µg
- Vitamin C: 0.01mg
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