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Irish Brown Bread (With Yeast)
Irish Brown Bread (With Yeast)
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Satisfying Irish brown bread recipe with whole-wheat flour, yeast, and wheat bran. Perfect for toasting and slathering with rich Irish butter.
Ingredients:
  • Vegetable oil spray (for the loaf pan)
  • 1 1/2 cups (350g) warm water (about 100°F)
  • 2 tablespoons milk
  • 2 tablespoons molasses
  • 2 teaspoons active dry yeast (slightly less than one package)
  • 1/2 cup (25 grams) coarse wheat bran, plus more for sprinkling
  • 2 teaspoons kosher salt
  • 2 tablespoons unsalted butter, softened
  • 3 1/2 cups (450g) stoneground whole wheat flour
  • 1 teaspoon vegetable oil
Instructions:
  • Grease a 9-inch loaf pan (or two 8 x 3 3/4-inch disposable aluminum loaf pans) generously with nonstick spray.
  • Combine warm water, milk, molasses, and yeast in a large bowl. Let it sit for 5 minutes until it bubbles. Add wheat bran, salt, butter, and 2 cups of flour. Mix vigorously with a wooden spoon until the dough starts to pull away from the sides of the bowl. Knead the dough in the bowl for 1-2 minutes until it becomes smooth. Add more flour if needed, 1 tablespoon at a time. Alternatively, use a stand mixer with the paddle attachment on medium speed until the dough pulls away from the sides of the bowl.
  • For shaping: On a lightly floured surface, form the dough into a 9-inch oval with the long side parallel to the edge. Roll tightly from the closest long side, pinch to seal, flip seam-side down, tuck ends under to shape evenly, and place in the pan seam-side down. (For two small loaves, divide the dough, shape each into a 7-inch oval as before.)
  • Enhance the dough: Drizzle vegetable oil onto the dough, spreading it evenly over the surface and into the corners of the pan. Optionally, add extra bran. Loosely cover the pan with plastic wrap and let the dough rise for 1 to 1 1/2 hours until it extends about 1 inch above the pan's rim.
  • Preheat the oven to 400°F, positioning the rack in the lower third, about 20 minutes before baking the loaf.
  • For a perfectly crusty result, bake the loaf in a preheated 375°F oven. Large loaves require 35 minutes, while two small loaves need 25-30 minutes, or until the bottom of the loaf sounds hollow when tapped.
  • To achieve a crispy crust: Take the bread out of the oven, swiftly remove it from the pan, and transfer it onto the oven rack. Bake for 7 to 10 minutes until the crust is golden brown.
  • Let the loaf cool: Place it on a wire rack until completely cool. Enjoy the bread fresh on the day it’s baked, or toast slices for breakfast or tea the next day. For longer storage, wrap the bread well in plastic and foil and freeze for up to a month.

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