recipe
March 9, 2024
This Irish brown bread is dense and malty. With a slathering of sweet cream butter, it’s a nutty delight from our friend Shelagh Mullen, who was in my Taste Buds with Stephanie episode. Be sure to check out my other Irish recipes, like colcannon and Guinness mussels.
Find other recipes for your Irish feast at SheCooksDesign.com.
Ingredients
- 2 cups whole wheat flour
- 1/2 cup plain white flour
- 1 cup regular rolled/ porridge oats (regular rolled oats)
- 1/3 cup pinhead oats (steel-cut oats)
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds (also called pepitas)
- 2 Tbsp sesame seeds, toasted
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 egg
- 1 1/2 Tbsp molasses – Shelagh likes Treacle
- 1 1/2–2 cups buttermilk
Instructions
- Preheat your oven to 350°. Spray, butter, or line parchment paper a 5×9” loaf tin.
- In a large bowl, mix all dry ingredients. Make a well in the center of the dry mixture.
- Mix together the egg, molasses, and buttermilk. Add to the dry mixture. Use your hand (like a claw) to combine; do not overbeat. The consistency should be thick and flowing or drop consistency, not dry. Add a little more buttermilk if needed.
- Tip the mixture into a loaf tin and press in some oats and seeds onto the top. Bake for about 40-45 minutes.
- It is properly baked when you hear a hollow sound on the bottom of the bread when tapped with a finger. Hint: if you want it to crisp up a bit, remove it from the tin and place it back in the oven for 5-7 minutes. Let cool on a wire cooling rack.
- Enjoy with Irish butter!