“Mom” at Tiny Green Mom lived in Ireland at one time, and while there was taught how to make the traditional Irish Brown Bread, along with Irish Coffee, but that’s another story! This crusty, rich bread makes a fine addition to any soup as it is great for dunking, and also makes delicious toast. You will find that there are many variations of this popular Irish staple – some add raisins, for instance.
Tiny Green Mom’s Irish Brown Bread
3 cups organic whole wheat flour
1 cup unbleached white flour (make sure it is NOT self-rising)
¼ cup organic unsalted butter
14 oz organic buttermilk (almost 2 cups) (pour in a little at a time until the dough is moist)
1 tsp. salt
1 1/2 tsp. baking soda
Preheat the oven to 425 F degrees.
Lightly grease and flour a round cake pan.
Combine all dry ingredients in a large bowl. Place butter in the middle of the mixture, and mix in with your hands until the mixture is crumbly.
Next, add in the buttermilk to the mixture above to create dough with a sticky texture. Place the dough on a lightly floured surface and gently knead. Place in cake pan. Shape the dough into a round, flat shape and cut a cross with a knife in the top of the dough.
Cover the cake pan with another pan and bake for 30 minutes. Remove the cover and bake for an additional 15 minutes. When the bread is done, tap the bottom of the bread. If it sounds hollow, the bread is finished baking. Remove from pan and place on wooden cutting board or countertop. Cover the bread with a light dish towel, and sprinkle the cloth lightly with water to keep the brown bread moist while it cools. Slice and enjoy!
*Image found on The Heart of New England.*