Irish Brown Bread

Delicious with stew, or served alone with sweet butter, this bread is very easy to make. I know mine doesn’t look pretty, but it still tasted so good, sometimes I just had a slice on its own for breakfast.

Irish Brown Bread

250g wholewheat flour
200g all-purpose flour
1 teaspoon baking soda, sieved
1 teaspoon salt
1 egg
350ml buttermilk
1 teaspoon honey
1 Tablespoon pinhead porridge oats (optional for topping)

Preheat the oven to 400°F.
In a large bowl, mix flours, soda, and salt.
Combine the egg with the buttermilk and honey then mix into the flour.  
Turn the dough out onto a floured board and fold the dough with a scraper about 10 times, or until it all holds together. I find the dough is very wet which is why I need to use a scraper instead of my hands.
Form the dough into a large ball and place it on the prepared baking sheet. Sprinkle porridge oats over the top (if using). Cut a deep cross in the top (if it is still sticky, use a moistened, serrated blade and move the knife gently and quickly.)
Bake for 45-50 minutes.  To know when it is cooked, tap the bottom of the loaf – it will sound hollow when it is fully cooked.
Remove the bread from the oven, and cool it on a rack. Enjoy warm or at room temperature. Store, well-wrapped, for a couple of days at room temperature; freeze for longer storage.

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