Oh my. I love this this bread. I have been known to sit with a chunk of this bread and the whole bowl of honey butter and just savor the nutty, yummy, sweet and creamy goodness. Try to have a little more restraint than me! I dare ya’!
Makes one round loaf with 8-10 servings and ½ cup honey butter
For the Honey Butter:
- ½ cup (1 stick) butter, at room temperature
- 1 to 2 tablespoons honey, to taste
- Mix the butter and honey together thoroughly with a small spatula, mashing and mixing until smooth and creamy.
- Refrigerate until the bread is ready to serve.
For the Irish Brown Bread:
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ tablespoons cold butter
- 2 cups whole wheat flour
- 1/3 cup quick cooking oats
- 1 ½ cups sour cream or plain yogurt
- 2 to 4 teaspoons milk
- Preheat oven to 375°.
- In a medium to large bowl, mix flour, sugar, baking powder, baking soda and salt with a whisk. With a pastry cutter with your fingers, cut in the butter until mixture forms fine crumbs. Stir in whole wheat flour and oats.
- Add sour cream OR yogurt and stir gently. Add milk 1 teaspoon at a time until mixture holds together. It should not be sticky.
- Turn dough out onto a lightly floured board or counter top and knead gently about 10 times to form a ball. Set on lightly greased baking sheet and pat down into a 7 inch round. With a floured knife, cut a large ‘X’ on the top of the loaf.
- Bake about 40 minutes until lightly browned. Cool on a wire rack. Best served slightly warm and slathered with honey butter.