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–+ servings
Irish Brown Bread

Irresistibly Soft Irish Brown Bread – No Yeast, All Flavor!

Discover the flavorful and hearty goodness of Irish Brown Bread, a no-yeast recipe perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Irish
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Whole Wheat Flour adds hearty texture and nutty flavor
  • 1 cup All-Purpose Flour provides structure
  • 1 cup Rolled Oats contributes texture; quick oats yield a smoother consistency
  • 1 cup Buttermilk imparts moisture; substitute with non-dairy milk and lemon juice if needed
  • 1 teaspoon Baking Soda acts as leavening agent
  • 1 teaspoon Salt enhances flavor; adjust to taste
Optional Additions
  • 2 tablespoons Honey or Maple Syrup for sweetness
  • 1 tablespoon Caraway Seeds for unique flavor
  • 1 cup Raisins or Currants for a fruity touch

Equipment

  • oven
  • mixing bowl
  • whisk
  • baking sheet
  • Parchment paper
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, rolled oats, baking soda, and salt until well combined.
  3. Pour in 1 cup of buttermilk, mixing gently until a wet dough starts to form. If too dry, add more buttermilk until sticky and cohesive.
  4. Transfer the dough onto the baking sheet and shape it into a round ball. Make a shallow 'X' cut on top.
  5. Bake for 30 minutes or until golden brown and sounds hollow when tapped on the bottom.
  6. Let it cool on a wire rack completely, then slice into pieces.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 4gSugar: 2gCalcium: 2mgIron: 6mg

Notes

Store in an airtight container or wrapped in a towel for up to 3 days. For longer storage, freeze slices for up to 3 months.

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