Description
Seedy Irish Brown Bread tastes best the day you bake it, but if you don’t finish the first day, it’s some of the best toast you’ve ever had! And be sure to serve with ‘lashings’ of butter (to quote my friend Anne in Galway).
Ingredients
- 8 oz. wholemeal flour (2 cups | 250g) (Anne’s note: use the best flour you can)
- 1/2 cup (2 oz.|60g) plain white flour
- 1 cup (3 oz.|90g) porridge oats (regular rolled oats, not instant) I love Sunrise Flour Mill
- 1/3 cup (1 oz.|30g) pinhead oats (steel-cut oats)
- 1/3 cup (1 oz.|40g) sunflower seeds
- 1/3 cup (1 oz.|40g) pumpkin seeds (also called pepitas)
- 2 tablespoons sesame seeds, toasted
- 1 teaspoon bread soda (baking soda)
- 1 teaspoon (rounded) kosher salt (affiliate link)*
- 1 egg
- 1 1/2 tablespoon (50g) molasses (aka: Treacle)
- 1 1/2–2 cups (12 oz.|250-300ml) buttermilk approx.**
Instructions
Simple to make:
Preheat your oven to 350°. Spray, butter, or line with parchment paper (affiliate link), 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 dry mixture. Use your hand (like a claw) to combine, do not overbeat. 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 lashings of Irish butter!
Notes
*Use 3/4 teaspoon if using table salt
**The dough needs to be flowing, not a dry dough)