So, the last brown bread turn out pretty well. It was a bit sweeter than I think it should be.
I decided to search the internet for another recipe, since I still have tons of buttermilk left. This recipe came up.
Irish Mum’s Brown Bread
3 cups whole wheat bread flour
1 cup unbleached white bread flour
Pinch of salt
1 teaspoon baking soda
1 3/4+ cups buttermilk
2 ounces butter (preferably Kerrygold)
1 egg
Melt the butter over gentle heat.
In a medium-sized bowl lightly beat the egg and then gradually add the buttermilk all the while stirring to incorporate the egg. Beat in the butter.
In another bowl sift and mix the dry ingredients as best you can (not really a prob if you can’t find the coarse flour), and then stir in the buttermilk mixture. If you are using a baking tin the mixture should be on the wetter side – (heidi: like a thick brownie mix, something you could pour into the tin, not scoopable by hand really). If your dough is too dry, mix in small splashes of buttermilk until it is the right consistency.
Cook at 400F for 50 minutes on the middle rack. You want to hear a sort of hollow sound when you knock on the bottom of the tin. Resist the urge to take the bread out too soon, or the middle of the bread won’t get cooked through.
Makes 1 loaf.
With a name like that, I felt I should at least give it a go.
It’s baking in the oven as we speak. Will post later with the results of which one turn out better.
Stay tuned!