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Irish Brown Bread (With or Without Egg)

Traditional Irish brown bread has only a handful of ingredients but the flour is key. Also, this recipe lets you choose between egg or no egg.

Course Bread, Breakfast, Quick Bread
Cuisine Irish
Keyword irish brown bread, breakfast bread, quick bread
Prep Time 10 minutes
Cook Time 45 minutes
Servings 1 Loaf
Author Jean / Lemons + Anchovies

Ingredients

  • 350 grams whole wheat flour
  • 100 grams all-purpose flour
  • 60-70 grams wheat germ (try with smaller amount the first time)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • pinch kosher salt (or regular salt)
  • 1-2 tablespoons granulated sugar (your preference)
  • 450-470 ml buttermilk (see note)
  • 1 egg (optional, see note)

Instructions

  1. Preheat your oven to 400ºF.

  2. In a large bowl, whisk together all the dry ingredients from the whole wheat flour to sugar.

  3. If Using the Egg: crack it into a small bowl and beat it lightly before adding it to the dry ingredients. Then plan to use only 450ml of the buttermilk, holding back two to three tablespoons until you start mixing the dough.

  4. If Omitting the Egg: Plan to use the higher range in the buttermilk amount above but start with pouring in only 450ml to start.

  5. Use a spatula to incorporate the buttermilk (and egg if using) into the dry mixture. The dough will be thick and craggy. If you've incorporated most of the buttermilk and you still see a lot of loose, dry flour, add more buttermilk one tablespoon at a time. You want most, if not all of the loose flour moistened but not too wet.

  6. Turn the dough out on a lightly floured counter and knead once or twice then press the dough into a six to seven inch round, about two inches tall. Transfer the dough to a round cake pan or cast iron skillet lined with parchment paper then score a cross on the top of the dough.

  7. Bake at 400ºF for 10 minutes then reduce the heat to 375ºF and bake for another 30-35 minutes. Allow the bread to cool on a wire rack (remove the parchment) before slicing.

Recipe Notes

Buttermilk: whether you use the egg or not, start with the smaller amount listed above and maybe even hold back two to three tablespoons until you are almost done mixing the dough. You want to add just enough to hydrate most, if not all of the dry ingredients. You can add more buttermilk one tablespoon at a time. (if you don't use the egg you will likely need to use the higher amount listed above)

Egg: If you decide to use the egg, crack it into a small bowl and beat lightly then stir in with the buttermilk. You will need less buttermilk with one egg in the recipe so you might not need more than 450 ml. Again, hold back a few tablespoons to see how your dough looks.)