Description
Irish Brown Bread with yeast is a hearty, rustic loaf made with whole-wheat flour and molasses for a rich, slightly sweet flavor. Unlike traditional soda bread, this yeast-based version has a lighter texture while maintaining the wholesome taste of Irish bread. Perfect for breakfast, sandwiches, or serving alongside soups and stews.
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 1 package)
- 1/2 cup (25g) wheat bran, plus more for sprinkling
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter, softened
- 3 1/2 cups (450g) stoneground whole-wheat flour, divided
- 1 teaspoon vegetable oil
Instructions
- Activate the yeast: Mix warm water, milk, and molasses in a bowl. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
- Mix dry ingredients: In a large bowl, combine wheat bran, salt, and 3 cups of whole-wheat flour.
- Form the dough: Add butter and yeast mixture to dry ingredients. Stir, then knead on a floured surface for 10 minutes, adding the remaining flour as needed.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
- Shape and second rise: Punch down the dough, shape it into a loaf, and place in a greased loaf pan. Sprinkle wheat bran on top. Cover and let rise for 30–45 minutes.
- Bake: Preheat oven to 375°F (190°C). Bake for 35–40 minutes until golden brown and sounds hollow when tapped.
- Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a milder sweetness, substitute honey for molasses.
- To make a dairy-free version, use plant-based milk and dairy-free butter.
- Store at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
