Irish Brown Bread - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

This is Irish soda bread gone whole grain. Feel free to add a handful of currants and a couple teaspoons of caraway seeds.  Don’t over-knead: you want this to be tender like a biscuit and not chewy. Serve with any fall soup or chili or classic Irish dishes.

Ingredients

  • 2 cups whole-wheat flour
  • 1½ cups all-purpose flour, plus extra for kneading and dusting
  • ½ cup wheat germ
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • 2 cups low-fat buttermilk
  • 1 egg, lightly beaten

Directions

  1. Preheat the oven to 400º F.
  2. 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.
  3. 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.
  4. On a non-stick baking sheet, form the dough into a 7″ round. Dust the top of dough with a small amount of flour. Cut a 4″ X into the top of the dough. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped (25-30 minutes).
  5. Transfer to a wire rack and let cool for 2 hours before slicing.
Nutritional analysis per serving: Calories 160; Total Fat 1.5g (2% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 17mg (5% DV); Sodium 340mg (15% DV); Total Carbohydrate 30g (11% DV); Dietary Fiber 3g (11% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 7g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 4% DV; Manganese 40% DV; Selenium 35% DV; Thiamin 25% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/irish-brown-bread/
© 2025 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796