When I think of Saint Patrick’s Day one of the first things I think of is brown bread. I’ve had this recipe for years. I don’t remember who gave it to me, or where they got it, but it’s been a favorite of mine since I first tried it and everyone I have served it to has loved it as well. It’s a simple, no kneading, quick, has a fabulous texture and is perfect hot or cold rustic loaf of bread.
This is also the perfect bread to introduce whole wheat flour to someone that might not be a fan (or think they aren’t anyway) because the over all texture is so nice. If you’re looking for an easy brown bread, then look no further…You’ve found it!
If you’d like some ideas about other Saint Patrick’s Day type dishes then visit my Saint Patrick’s Day set on Flickr from 2007 when we were celebrating our trip to Ireland, which later was canceled when life got in the way, but we had fun with the feast none the less!
Update 1/18/2017: I finally made it to Ireland in the summer of 20016. Sadly I did not have one bit of brown bread while I was there.
Now let’s get down to some brown bread!
What You’ll Need:
2 cups of whole wheat flour (Note: I like the King Arthur Flour version.)
1 cup of unbleached all purpose flour
1 tablespoon of baking powder
1 teaspoon of sea salt
1 3/4 cups of buttermilk
Preheat oven to 350 F.
In a large glass bowl stir together flours, baking powder and salt until mixed. Add buttermilk and stir until dough forms. (Note: You may need slightly less than the amount of buttermilk listed above or slightly more. It all depends on humidity and such.)
Form dough into a ball and place on a baking sheet that has been lined with a silicone baking sheet or parchment paper. You don’t need to knead the dough, (isn’t that a mouthful! ;oP) just shape it and go.
Bake for 40-45 minutes until golden brown.
Let sit for at least 10 minutes before serving.
Notes: No notes for this one. It’s pretty straight forward!