Ballymaloe's Irish Brown Bread
Golden crust, delicate crumb, served with a pat of butter, and it all comes together in less than an hour. Fit this recipe perfectly into your weekday morning routine, or as the Irish do, serve it anytime!
Equipment
- 2 medium-sized mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 9" x 5" loaf pan
Ingredients
Dry Ingredients
- 400 grams wholemeal or whole wheat flour
- 75 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 tablespoon sunflower oil, plus a few drops for greasing the tin
- 1 egg
- 1 teaspoon honey
- 1 pint buttermilk
Instructions
- Combine all of the dry ingredients in a mixing bowl and whisk to combine.
- Combine all of the wet ingredients in the other mixing bowl and whisk until smooth.
- Make a well in the dry ingredients and pour the wet ingredients into the center.
- With a rubber spatula, stir in small circles to incorporate the flour into the wet ingredients. Then, switch to folding in the remaining flour into the wet dough until no loose flour remains on the bottom of the bowl.
- Grease the loaf pan with a few drops of sunflower oil, then scoop the batter into the pan. Spread and flatten the dough with the spatula.
- Score the top of the dough down the middle with a butter knife.
- Bake at 400 F for 40 minutes. Let stand in the pan for 5 minutes, then turn out onto a cooling rack for another 5 minutes.