Irish Brown Bread

This Irish Brown Bread is a hearty, rustic loaf made with buttermilk, whole grains, oats, and a touch of dark honey or molasses. For a true from-scratch approach, use the Ankarsrum Grain Mill to grind wheat berries into fresh, coarse whole wheat flour before mixing and baking.

Prep time: 15 minutes; Cook time: 45 minutes

1 Loaf

Bread

Tools

Ingredients

390 g (1 1/2 cups) buttermilk, room temperature
2 large eggs, room temperature
25 g (2 tbsp) neutral-flavored cooking oil
42 g (2 tbsp) dark honey or molasses
360 g (3 cups) coarse whole wheat/wholemeal flour*
120 g (1 cup) spelt flour OR all-purpose flour
5 g (3/4 tsp) kosher salt
10 g (2 1/2 tsp) baking soda
50 g (1/2 cup) old-fashioned oats, plus extra for top if desired

Follow these steps

Preheat the oven to 350° F. Grease a medium-sized loaf pan.
With the Stainless Steel Beater Bowl and Premium Cookie Beaters**, mix together the buttermilk, eggs, oil, and honey on medium-low speed (1 o'clock) until combined.
Whisk together the remaining ingredients in a medium-sized bowl, leaving out the oats for the top of the bread. Add to the buttermilk mixture and mix on the same speed until thoroughly mixed in.
Scrape batter into prepared loaf pan. If desired, sprinkle top with oats.
Bake for 40-45 minutes, until the middle is set. Let cool for 10 minutes in the pan before removing from the pan and placing on a wire rack to finish cooling.

*For coarse whole wheat flour, set up the Ankarsrum mixer base with the Spice/Grain Mill attachment. Place a large bowl underneath to catch freshly milled flour. Turn the grind size setting until the top of the 2 is 1/3 of the way covered up. Turn the speed to medium (3-4 o'clock) and pour 360 grams of wheat berries into the top holder to grind through. This recipe was tested with soft wheat berries.
**This recipe can also be prepared with the plastic whisk bowl and the cookie beaters.

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