I finally got around to making brown bread with my lady’s Irish cousin’s recipe.

Totally Irish.  Totally delicious.

This bread is half wholemeal flour and white flour.  At first I was skeptical, but after biting into some at dinner, I’ve come to understand that a dense chunk of bread sitting in my stomach is no where near as enjoyable as this lighter nutrient bomb.

Also, this recipe utilizes butter to add some levity and aeration to the non-yeast bread.  Why use microorganism when I can use straight dairy fat!

• 1 1/2 cup Arthur’s Irish Flour
• 1 1/2 cup white flour
• 2 tablespoons wheat bran
• 2 tablespoons wheat germ
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp baking powder
• 3 tablespoons butter, cut into tiny chunks
• 1 egg
• 2 cups + 2 tablespoons butter milk
• steel cut oats for sprinkling

1. Preheat oven to 400-degrees.  Spray a 9-inch spring-form baking pan.
2. Mix dry ingredients to incorporate.  Add butter chunks and mix uniformly.
3. Beat the egg and combine with the butter milk.  Add to the dry ingredients.  Mix to combine.
4. Pour the batter into the pan, sprinkle with oats and score with an “x”.  Bake for 70 minutes, rotating  halfway for even baking.