Zereh
Head Chef
Brown Irish Bread
1 cup flour
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into small cubes
1/4 cup old fashioned rolled oats
1 1/4 cup well shaken buttermilk
1 egg white, beaten
Preheat the oven to 350 degrees. Lightly grease a cast iron skillet, or baking sheet with butter.
In a large mixing bowl, combine the flour, whole wheat flour, baking powder, baking soda & salt. Mix together with a whisk. Sprinkle the cubed butter over the mixture. Using a pastry blender, cut the butter into the dry ingredients, until the mixture resembles coarse meal. Add the oats & stir to combine. Pour in the buttermilk & mix until a dough begins to come together. Using your hands, knead the dough into a ball. Transfer the loaf to the baking sheet & cut a large "X" into the top. Brush the top with the beaten egg white & sprinkle a few pinches of rolled oats over the top.
Bake for about 40-50 minutes, or until the crust is golden brown. You will know when it's done, if you take it out, tap on the bottom of the loaf & it sounds hollow. Transfer to a wire rack to cool & serve with a generous helping of Irish butter.
You know ... as soon as I put this up here I realized that I totally forgot to add the butter when I made this earlier!!
I did my dry ingredients, made a well and added the buttermilk. I totally spaced the butter. 
Now I think I need to remake it the correct way. Even without the butter it's fabulous. /sigh
1 cup flour
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into small cubes
1/4 cup old fashioned rolled oats
1 1/4 cup well shaken buttermilk
1 egg white, beaten
Preheat the oven to 350 degrees. Lightly grease a cast iron skillet, or baking sheet with butter.
In a large mixing bowl, combine the flour, whole wheat flour, baking powder, baking soda & salt. Mix together with a whisk. Sprinkle the cubed butter over the mixture. Using a pastry blender, cut the butter into the dry ingredients, until the mixture resembles coarse meal. Add the oats & stir to combine. Pour in the buttermilk & mix until a dough begins to come together. Using your hands, knead the dough into a ball. Transfer the loaf to the baking sheet & cut a large "X" into the top. Brush the top with the beaten egg white & sprinkle a few pinches of rolled oats over the top.
Bake for about 40-50 minutes, or until the crust is golden brown. You will know when it's done, if you take it out, tap on the bottom of the loaf & it sounds hollow. Transfer to a wire rack to cool & serve with a generous helping of Irish butter.
You know ... as soon as I put this up here I realized that I totally forgot to add the butter when I made this earlier!!
I did my dry ingredients, made a well and added the buttermilk. I totally spaced the butter. Now I think I need to remake it the correct way. Even without the butter it's fabulous. /sigh
