Breakfast Bread

Breakfast Bread
Breakfast Bread
Bread is a staple of the Irish table; to do this recipe justice, use high-quality flour and top it with dense Irish butter. Get the recipe for Breakfast Bread »Christopher Hirsheimer

Bread is a staple of the Irish table; to do this recipe justice, use high-quality flour and top it with dense Irish butter.

Breakfast Bread
Bread is a staple of the Irish table; to do this recipe justice, use high-quality flour and top it with dense Irish butter.
Yield: makes 6 loaves

Ingredients

  • 2 34 cups bread flour
  • 2 34 cups whole wheat flour
  • 1 34 tsp. baking soda
  • 12 tsp. salt
  • 3 tbsp. butter, softened
  • 2 34 cups buttermilk
  • 1 egg
  • 2 tsp. pinhead (steel-cut) oats

Instructions

  1. Preheat oven to 350°. Whisk bread flour, whole wheat flour, baking soda, and salt together in a large mixing bowl. Using your fingers, work butter into flour mixture until it resembles coarse meal. Gradually add buttermilk, stirring with a wooden spoon until dough comes together.
  2. Turn dough out onto a floured surface. Dust hands with flour and knead with the heels of your hands until dough is semi-smooth, about 1 minute. Divide dough in half. Shape each piece of dough into a 6" round. Cut each dough round into 3 equal triangles and arrange on a large ungreased baking sheet 3–4" apart.
  3. Beat egg and 1 tsp. water together in a small bowl. Using a pastry brush, brush tops of triangles with egg wash and sprinkle each with a little oatmeal.
  4. Bake loaves until deep golden brown and hollow sounding when tapped, about 1 hour. Set aside to cool on a wire rack at least 15 minutes before serving.