Irish Brown Bread

2:42 PM, May 19, 2009   |    comments
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2 cups whole-wheat (wholemeal) flour


1 1/2 cups all-purpose (plain) flour, plus extra for kneading and dusting


1/2 cup wheat germ


2 teaspoons baking soda (bicarbonate of soda)


1/4 teaspoon salt


2 cups low-fat buttermilk


1 egg, lightly beaten



Preheat the oven to 400 F. Have ready a nonstick baking sheet.

In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Beat in the buttermilk and egg and stir just until moistened.

Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. Gather into a loose ball.

On the baking sheet, form the dough into a 7-inch round. Dust the top of dough with a small amount of flour. Cut a 4-inch X into the top of the dough, cutting about 1/2 inch deep. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped, 25 to 30 minutes. Transfer to a wire rack and let cool for 2 hours (ideally) before slicing.

Makes 24 Slices

Nutritional Analysis (per serving):

  • Serving size: 1 slice
  • Calories 82
  • Cholesterol 10 mg
  • Protein 4 g
  •  Sodium 154 mg
  • Carbohydrate 15 g
  •  Fiber 2 g
  • Total fat 1 g
  • Potassium 104 mg
  • Saturated fat 0 g
  •  Calcium 30 mg
  • Monounsaturated fat 0 g

by Mayo Clinic Staff

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