Adam’s Irish Brown Bread

by Sarah on February 8, 2016 · 0 comments

I’ve never been a bread person.

Not like Oprah.

I mean, I could “safely” keep the bread basket on the table at a restaurant and not worry about eating the whole thing. I actually loved having a bread basket, mostly because that meant I was in a restaurant where such services existed, not so much for the actual bread.

This, of course, was all before I met THIS bread.IMG_5077 (1280x853)

This bread was introduced to me by The Professor’s brother, Adam. (Who I guess is The Brofessor?) I was so taken with it that I literally TOOK it. With me. On the airplane when I left. Three tiny pieces smuggled away in the dead of night early morning, to be savored with a bowl of Kohlrabi & Leek Bisque.IMG_4528 (1280x853)

It was only a matter of time before I made my own.IMG_20160103_175452856 (1280x719)

And then made it again.

And again.IMG_5142

But after the first time–and after much googling about how to split an egg in half, and then just deciding to use the smallest of the eggs in the carton–I made it in a smaller, more manageable form.IMG_5084 (1280x853)Oh, delicious bread. Bread that I carve slices off as I walk through the kitchen, that I crumble into yogurt at night because it’s JUST sweet enough), that I dip into soup, and that I have developed a taste memory for that is actually rather embarassing.IMG_5122 (1280x853)

It tastes even better warm and toasted.

And it makes me want to eat butter.

But I’m not a butter person either.

Or am I?IMG_5133 (1280x853)

Irish Buttermilk Brown Bread

(Adapted from King Arthur)

Makes 1 small loaf*

  • 215 g whole wheat flourWhole Wheat Flour
  • 25 g steel cut oats
  • 17g molasses
  • 3/4 cup buttermilk (or 3/4 cup milk + 2 1/2 Tbsp. white vinegar, allowed to sit for 10 minutes)
  • 1/2 teaspoon salt
  • 1/4teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 large egg
  • 1 Tbsp. butter, melted
  • rolled oats, for sprinkling on top (optional)

*For a more traditional “round,” double all ingredients except egg.

  1. Preheat oven to 375 degrees.
  2. Line a small loaf pan with parchment paper.
  3. In a large mixing bowl, combine all ingredients except rolled oats.
  4. Stir well until thick batter forms.
  5. Scoop and spread batter into pan.
  6. Sprinkle with rolled oats, if desired.
  7. Bake 30-40 minutes, until bread is browned and a toothpick inserted into the center comes out clean.
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