Irish Brown Bread
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 loaf, 16 slices
- 1-1/2 cups 200g coarse whole wheat flour (see Test Notes)
- 1-1/2 cups 200g all-purpose flour
- 1-2 tablespoons each sunflower sesame, and poppy seeds, or your choice
- 1-1/4 teaspoons baking soda
- 1/4 teaspoon table salt
- 1-1/4 cups 300g buttermilk (use from Rita's Best Buttermilk Pancakes!)
- 2 tablespoons 40g blackstrap or dark molasses
- 1 tablespoon 10g sunflower oil
- 1 large egg
- 1/2 cup natural or golden raisins optional
- 1-2 tablespoons raw pumpkin seeds
Heat oven to 400°. Coat a 9x5 or 8x4.5-inch loaf pan with cooking spray.
Combine dry ingredients in a large bowl
Whisk together the buttermilk, molasses, oil and egg.
Stir liquids into dry mixture just until batter is evenly moistened. Stir in raisins if desired. Spread evenly in pan. Sprinkle with pumpkin seeds. Moisten fingers and flatten top, lightly pressing seeds.
Bake 30-35 minutes until well browned and pick inserted in center comes out clean.
King Arthur brand is coarsest I've found. I also like results with 1-1/4 cups of any brand whole wheat flour plus 1/2 cup wheat bran.
If you don’t have buttermilk, pour 1 tablespoon white vinegar or cider vinegar into a 1-cup liquid measuring cup. Fill to the 1-cup level with whole or 2% milk. Let stand for 5 to 10 minutes for milk to clabber or slightly thicken.