Irish Crunchy Brown Bread
A hearty Irish brown bread with wholesome grains and a crunchy texture, perfect for breakfast or tea with butter, suited for those craving traditional, nutritious baking.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease a 1-pound loaf pan.
- In a large mixing bowl, combine whole wheat flour, white flour, pinhead oatmeal, wheat germ, bicarbonate of soda, bran, sugar, and salt.
- Add the buttermilk and egg to the dry ingredients.
- Mix until a sticky dough forms.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake in the preheated oven for approximately 45 minutes, or until a skewer inserted into the center comes out clean.
- Remove from oven and let cool slightly before removing from the pan.
- Slice and serve warm or at room temperature.
Tips & Substitutions
To enhance the flavor, consider adding seeds like sunflower or pumpkin to the batter. If you don't have pinhead oatmeal, regular rolled oats can work, though the texture will be slightly different. Ensure your buttermilk is fresh for the best rise. For a sweeter version, you can increase the sugar to 1 tablespoon.
Serving Suggestions
This Irish Crunchy Brown Bread pairs beautifully with a pat of butter and a drizzle of honey. It's excellent served alongside soups or stews, or as part of a hearty breakfast with eggs. For a special treat, enjoy it with a cup of International Coffee for a cozy start to the day.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to three months. To reheat, slice and toast or wrap in foil and warm in a 350°F (175°C) oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Irish Crunchy Brown Bread contains roughly 189 calories, with 4g protein, 31g carbohydrates, and 5g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1091mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the bread will be less dense and have a different flavor. To maintain some nutrition, consider using half all-purpose and half whole wheat flour.
What can I use if I don't have buttermilk?
If you don't have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about five minutes before using. This will mimic the acidity of buttermilk, ensuring the bread rises properly.
How can I make this recipe vegan?
To make this Irish Crunchy Brown Bread vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a non-dairy milk mixed with vinegar instead of buttermilk. The texture may be slightly different, but it will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).