Now I know I’ve posted Irish Brown Bread before, but I just love it so much that I had to try another recipe for St. Patrick’s Day. This recipe had oats in it and you all know how I love oats so I definitely had to give it a go.
The thing that I love about brown bread is that it’s so hearty and it pairs so well with cheese or butter (especially Irish butter). It’s also nice that it doesn’t contain any yeast and it requires minimal kneading.
I’ve had issues with yeast in the past and still haven’t seemed to feel comfortable enough to post a recipe containing yeast, but I’ll get there. For now, I’ll stick to my Irish brown bread. It’s perfect to have with creamy butter and jam in the morning, to eat with cheese as a snack, or to soak up your stew for dinner. So versatile.
Well I hope this gets you in the St. Paddy’s Day spirit! I have one more recipe for you tomorrow and it’s an easy one (only 3 ingredients!). So easy, I’m not sure I can call it a recipe!
Gluten Free Irish Brown Bread
Ingredients
- 3 1/2 cups gluten free flour blend
- 1 tsp xanthan gum if your blend doesn't already contain it
- 2 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 4 tbsp cold unsalted butter cut in cubes
- 1/2 cup gluten free certified oats finely ground then measured
- 1 1/3 cup whole milk
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- In a medium bowl, combine milk and apple cider vinegar and mix.
- Let it sit 5-10 minutes until it thickens.
- Meanwhile, if your oats aren't already ground, put them in a food processor and pulse for 10-15 seconds or until they are finely ground. Set aside.
- In a large bowl, whisk together flour, salt, baking soda, and baking powder.
- Cut in the butter using either a pastry cutter or two knives.
- Stir in ground oats.
- Pour buttermilk/milk and vinegar mixture into the flour.
- Stir the dough until it is just combined but still sticky. Place down on a well flour surfaced.
- Knead the dough 4 or 5 times.
- Pat and shape into a 7 or 8 inch disk.
- Place on the baking sheet.
- Dust the top of the dough with flour.
- With a large knife, cut an "X" 3/4 inch deep into the dough.
- Bake for 50-60 minutes, until the bread is golden and a knife inserted in the middle comes out clean.
- Allow to cool on a wire rack.
Nutrition
Source: Recipe from Kiss My Spatula
Claireamberson says
March 19, 2012 at 3:32 ami am too scared to make bread! this looks amazing though!
Morgan Crumm says
March 20, 2012 at 12:48 amThis bread should work really well in Brown Bread Ice-Cream–the one I use has oats in it, too!
Keona says
October 24, 2012 at 1:26 amThanks for sharing this! I’ve been triyng bread for a while, but can never get it quite right so I give up and try a month or two later. I’ve decided part of my problem (not all of it…yesterday I forgot the salt!) is my pans so I want to find some nice bread pans. I like yours! So can I ask where you got them and how much they were? 🙂
Megan says
October 26, 2012 at 7:25 pmHi Keona, for this recipe I actually didn’t use bread pans. I just put it in a baking sheet so that it would look more rustic. However, when I do use bread pans, I got one from my mom’s kitchen that’s very old and that’s my favorite. The other one I got from Marshall’s for under $10. I wish I knew where my mom got her bread pan that I like so much though! Bread tends to bake up better in that pan for some reason!
Rajesh Kumar says
June 5, 2015 at 2:42 amThanks for posting this recipe!! It’s an excellent bread I’ve been making since 1973 – when I found Myrtle Allen’s recipe in Beard On Bread. Beard’s version doesn’t have any white flour and more salt(too much salt really). I sometimes use honey instead of molasses if that’s what I have on hand.
I’m glad more people will be able to try this recipe!
Megan says
June 5, 2015 at 9:25 amThanks Rajesh!