Irish Brown Bread Recipe
Irish Brown Bread Recipe
Need help making an irish brown bread. Please help!?
I have a recipe for irish brown bread and for some reason after it’s been cooked, it’s always wet in the middle. I’ve tried to cook it longer and it’s the same, I have tried less liquid and it’s the same. I’ve been following the recipe step by step so I’m not sure what the problem is. If anybody can help me out it would be great. Thank you!
Irish Mum’s Brown Bread Recipe
3 cups whole wheat bread flour (Ross says: this is best when the flour is coarse as opposed to the whole wheat flour you get here which is fully milled. Heidi says: I used a standard whole wheat bread flour which seemed to be pretty finely milled, because that’s all I could find, even at Rainbow Foods.)
1 cup unbleached white bread flour (Heidi: I used King Arthur brand)
Pinch of salt
1 teaspoon baking soda
1 3/4+ cups buttermilk
2 ounces butter (preferably Kerrygold)
1 egg
Melt the butter over gentle heat.
In a medium-sized bowl lightly beat the egg and then gradually add the buttermilk all the while stirring to incorporate the egg. Beat in the butter.
In another bowl sift and mix the dry ingredients as best you can (not really a prob if you can’t find the coarse flour), and then stir in the buttermilk mixture. If you are using a baking tin the mixture should be on the wetter side – (Heidi: like a thick brownie mix, something you could pour into the tin, not scoopable by hand really). If your dough is too dry, mix in small splashes of buttermilk until it is the right consistency.
Cook at 400F for 50 minutes on the middle rack. You want to hear a sort of hollow sound when you knock on the bottom of the tin. Resist the urge to take the bread out too soon, or the middle of the bread won’t get cooked through.
Makes 1 loaf.
Irish Brown Bread Recipe
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