Sourdough Irish Brown Bread Recipe
Sourdough Irish Brown Bread is hearty and savory because it’s made with whole wheat flour and a cup of sourdough discard. It's super easy to make and super tasty.
Servings: servings
Ingredients
- 10 oz whole wheat flour (2 cups, see note)
- 2 ½ oz all purpose flour (½ cup )
- ½ oz granulated sugar (1 tablespoon)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 oz unsalted butter (2 tablespoons, room temperature)
- 1 egg (room temperature)
- 8 oz buttermilk (1 cup)
- 8 oz sourdough discard (1 cup)
Instructions
- Preheat oven to 375 °F. Line a ½ sheet pan with parchment paper.
- In a large bowl, whisk together the whole wheat flour, all purpose flour, sugar, baking powder, salt and baking soda. Add the butter and work in with your fingers until fully incorporated and there are no lumps larger than a pea.
- Make a well in the center of the dry ingredients. Combine the egg, buttermilk and sourdough discard and pour into the well. Mix gently with a wooden spoon until it forms a shaggy dough and most of the buttermilk is incorporated.
- Turn onto a floured surface and knead about 15-20 times until combined. Form the dough into a large round ball. Place the dough onto the parchment lined sheet pan and flatten the top a bit.
- Using a sharp knife or a single edge razor blade cut a ½-¾" deep X shape across the top of the loaf. Brush the top of the loaf with buttermilk. Bake for 40-50 minutes until it is golden brown and the internal temperature is 200 °F.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Nutrition
Serving: 1slice | Calories: 79kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 150mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Calcium: 26mg | Iron: 1mg