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If you’re looking for a new bread baking project to get you through winter this year, may we suggest a hearty loaf of Irish brown bread? It’s technically a quick bread (meaning no yeast or rise) and has a dense yet tender interior that’s as good for eating with butter and jam as it is for dipping into a creamy winter soup. It’s also the perfect pairing for many of our other St. Patrick’s Day-inspired foods, like our Irish beef stew or our corned beef and cabbage. In short, it's the epitome of comfort—you’ll want to have a loaf of it lying around for the coldest days. Keep reading on for all of my top tips on how to make it the best it can be:
Lightly grease a cast-iron skillet and preheat your oven to 425º before you start. Traditionally, this bread is made in a large cast-iron skillet to help with shaping. If you don’t have a cast-iron, you can also just use a sheet pan lined with parchment paper.
First, you’re going to whisk together your dry ingredients: both flours, sugar, baking soda, and salt. Then add the cold butter and use your hands or a pastry cutter to mix the butter into the flour until it is dispersed in pea-sized pieces. It’s okay if there are some slightly larger pieces as well!
Next, whisk together the egg and buttermilk. Make a well in the center of your flour/butter mixture and pour the wet ingredients into the center. Use a wooden spoon to stir everything together until the dough is so stiff and tough that you can’t stir anymore. Flour a work surface and turn your dough out onto it. Knead until there are no more dry streaks visible in your dough. This should only take about 30 seconds. Make sure not to overknead this dough! If anything, it should feel like you’re underkneading.
Place the dough ball onto your skillet or baking sheet and slice a ½”-deep X on top with a sharp knife so that air can escape while it's baking.
Bake for 15 minutes and then reduce the oven temperature to 400º. Bake for another 30 to 35 minutes until the bread is golden brown all over, and it sounds hollow when you tap the bottom. Let cool for at least 5 to 10 minutes before you serve!
The full list of ingredients and directions can be found in the recipe below.
Store covered at room temperature for up to 3 days, or freeze for around 2 months.
Cooking spray
(240 g.) all-purpose flour, plus more for dusting
(230 g.) whole wheat flour
granulated sugar
baking soda
kosher salt
cold unsalted butter, cubed
large egg
buttermilk
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