Irish Brown Bread
Quick and healthy-ish brown bread inspired by Irish travels.
Ingredients
- 180 gms bread flour about 1½ cups
- 165 gms whole wheat flour about 1¼ cups
- 75 gms rolled oats about ½ c. for bread dough and ¼ c. to sprinkle on top
- 44 gms wheat germ
- 20 gms wheat bran
- 20 gms flaxseed meal
- 10 gms brown sugar about 2 t.
- 2-3 gms Morton kosher salt about ½ t.
- 5 gms baking soda about 1 t.
- 1 large egg
- 550 gms buttermilk about 2 c.
- 28 gms butter melted
- 70 gms pistachios shelled
Instructions
- Preheat the oven to 425° F. Butter an 8½" x 4½" loaf pan.
- In a large bowl, whisk together the flours, oats, wheat germ and bran, flaxseed, brown sugar, salt and baking soda.
- Stir the pistachios into the mixed dry ingredients.
- In a medium bowl, whisk together the buttermilk, egg, and melted butter.
- Add the wet ingredients to the dry ingredients and mix together. The batter will be wet and very sticky.
- Transfer the batter to the prepared pan, spread it evenly, and sprinkle the batter with the reserved oats (about ¼ c.)
- Bake the loaf in the preheated oven for about 35 mins. or so, or until a toothpick inserted in the center comes out cleanly.
- Cool loaf on a rack before removing from the pan and slicing.
Notes
If you have an instant-read thermometer, Alexandra Stafford of www.alexandracooks.com recommends that you use it; the loaf should register 205 F when it is fully baked. It does take the stress away from wondering if you "read" your toothpick right.