Irish Brown Bread Recipe

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.

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.

Add the wheat bran, salt, butter, and 2 cups of flour.

Beat vigorously with a wooden spoon in the same direction for 1 minute.

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.

Using 1 hand to hold the bowl, use the other hand to knead the dough in the bowl for1 to 2 minutes.

The dough will stick to your hands but should pull away from the side of the bowl after about 1 minute.

If necessary, add more flour, 1 tablespoon at a time. While the dough will be damp, it should not feel muddy.

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.

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.

Starting with the closest long side, roll the dough into a tight cylinder. Pinch the seam closed.

Flip the loaf over, so it’s seam-side down. Tuck the ends under so the loaf is uniform and even.

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.)

Drizzle the vegetable oil on top of the dough and smooth it over the dough while patting it into the corners of the pan.

Sprinkle with extra bran, if desired.

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.

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.

Place the loaf in the oven and immediately reduce the heat to 375 degrees F.

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.

Remove the bread from the oven and immediately turn it out of the pan.

Place it directly on the oven rack and continue to bake for 7 to 10 minutes, or until the crust browns.

Remove and set on a wire rack to cool. When thoroughly cool, store the loaves in plastic bags.