Gluten Free Irish Brown Bread
Gluten Free Irish Brown Bread is a dense and savory bread with a pleasant chew and nutty flavor. It's made with my multigrain flour blend.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 490 grams Kim's gluten free multigrain flour blend ((3½ cups))
- 1 tsp kosher salt
- 1 tsp baking soda
- 28 grams butter, COLD ((2 tbsp))
- 600 milliliters whole fat buttermilk
- 1 tbsp rolled oats ((optional))
Instructions
- 1
Preheat the oven to 425° F.
- 2
In a large bowl, whisk or stir together flour blend, salt, and baking soda. Add butter in small pieces and use fingers (or a pastry cutter) to "cut" butter (rub and flatten between fingers) into flour mixture until like breadcrumbs.
- 3
Make a well in the center of the mixture and pour the buttermilk into the well. Stir until a wet dough forms.
- 4
Place a piece of parchment paper in a cast iron skillet or onto a baking sheet and mound the wet dough on top. Using floured hands, gently shape the dough into a rough 8-inch wide round that's about 2 inches thick.
- 5
Using a sharp knife, cut a deep cross into the top of the dough. If desired, brush any remaining buttermilk in the measuring cup onto the top and sprinkle with oats.
- 6
Bake for 15 minutes and then reduce the heat to 400° F and continue to bake for an additional 25-30 minutes, or until the bread is split open, golden, and makes a hollow sound when thumped on the bottom.
- 7
Cool completely (or at least until just warm) before serving. Slice and spread with lots of salted Irish butter.