Irish Wheaten Bread (with American Flours)
Irish wheaten bread depends heavily on the soft wheat flours used in Ireland, which can be difficult to replicate with typical U.S. pantry staples. This recipe adapts the classic loaf using American flours while accounting for the structural and absorption differences between soft Irish wheat and harder U.S. varieties
Servings: 12 wedges
Calories: 205kcal
Equipment
Ingredients
- 2 cups whole wheat flour (226 grams)
- 2⅓ cups White Lily all-purpose flour (226 grams)
- ¼ cup wheat bran (16 grams)
- 3 tablespoons brown sugar light, dark, or even granulated
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups Buttermilk
- 3 tablespoons butter melted
- Buttermilk for basting the top of the loaf before baking
- rolled oats or rolled barley for sprinkling on top
Instructions
- Preheat the oven to 400℉ and lightly crease a light colored baking pan (cake pan, oven safe skillet, or shallow casserole).
- In a large bowl whisk together the whole wheat, White Lily all-purpose flour, wheat bran, brown sugar, baking powder, baking soda, and salt so that everything is combined and evenly distributed.2 cups whole wheat flour, 2⅓ cups White Lily all-purpose flour, ¼ cup wheat bran, 3 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- Make a well in the center of the dry ingredients and pour the buttermilk, then the melted butter into the well.1½ cups Buttermilk, 3 tablespoons butter
- Using a spatula, quickly combine all the ingredients. There will be some lumps and flour still visible. Turn out onto a parchment paper surface (or lightly floured surface) and using your hands pull the dough together. Knead about 10 to 12 times, shaping into a ball while doing so.
- Place the ball of dough into the prepared baking pan. Press down lightly so that the ball flattens a little. This will help prevent a doughy center and a more evenly baked loaf.
- Brush the ball of dough with some additional buttermilk and sprinkle on the rolled oats.Buttermilk, rolled oats
- Bake in the preheated oven for 60 minutes. Check the center with an instant read thermometer and continue baking in 5 to 10 minute intervals until it reaches 200℉ (93.3℃).NOTE: The baking time can vary from 60 minutes to as much as 1 hour 15 minutes due to differences in ovens and baking conditions.
- Remove the pan of bread from the oven and allow to cool for 10 minutes, then transfer to a cooling rack. Allow to cool until comfortable to handle before slicing. Serve warm or cold.
Notes
- Use imported Irish whole wheat flour for a more authentic texture and flavor if you can find it.
- Swap buttermilk for plain yogurt or sour cream. In a pinch you can use milk with a splash of lemon juice if you don’t have buttermilk on hand. It won't taste the same as actual buttermilk, but it's the acid that makes the leavening reaction.
- Replace brown sugar with honey or maple syrup for a slightly different sweetness profile.
- Add seeds like sunflower or pumpkin to the dough for extra crunch and nutrition.
- Mix in dried fruit such as raisins or currants for a lightly sweet, fruity variation.
Nutrition
Calories: 205kcal | Carbohydrates: 37g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 411mg | Potassium: 217mg | Fiber: 5g | Sugar: 5g | Vitamin A: 141IU | Calcium: 93mg | Iron: 2mg
