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
Irish Brown Bread
Irish Brown Bread made with freshly milled whole wheat flour, buttermilk, and oats. A hearty, rustic quick bread made with the Ankarsrum Grain Mill.
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Preheat the oven to 350° F. Grease a medium-sized loaf pan.
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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.
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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 fully combined.
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Scrape batter into prepared loaf pan. If desired, sprinkle top with oats.
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Bake for 40-45 minutes, until the middle is set. Let cool for 10 minutes in the pan before removing from pan and placing on a wire rack to finish cooling.
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*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 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.
