Our March Recipe of the Month brings Irish fun to your table! Not many people know that our amazing Executive Chef Laurence Agnew lived and worked in Ireland for two years. This month he wanted to inspire a bit of Irish flare to your table!
Irish Brown Bread
- 2 1/4 cups whole-wheat flour
- 1 3/4 cups all-purpose flour (plus more for dusting)
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
- 2 cups well-shaken buttermilk
- 4 tablespoons unsalted butter (1/2 stick), melted
- Heat oven to 400 degrees and arrange a rack in the middle. Lightly dust a baking sheet with all-purpose flour; set aside.
- Place both flours, baking soda, and salt in a large bowl and whisk to combine, breaking up any lumps.
- Add buttermilk and melted butter and mix with your hands until almost all of the flour is moistened and the dough holds together (about 1 minute).
- Lightly flour a clean work surface and turn out the dough kneading until it forms a fairly smooth ball with no visible pockets of flour (about 1 minute).
- Work the dough into a flat round about 7 inches in diameter and 2 inches thick. Place on the prepared baking sheet and, using a sharp knife, slice an “X” across the top, edge to edge about 1/2 inch deep.
- Bake until internal temperature registers 190 to 200 degrees (on an instant-read thermometer) and the bread makes a hollow sound when tapped (about 35 to 40 minutes).
- Transfer to wire rack and cool completely before slicing, about 2 hours. (If you slice the bread before it has completely cooled, it will be crumbly or fall apart.)