Irish Brown Bread
This recipe comes to us from Ellen Clark, one of our merchandising product managers. It is her grandmother's (Mary Morrisroe) recipe. You can replace the sugar with honey if desired. The bread is delicious served with butter and jam.
- Total Time:
- Yield: Makes two 9-by-5-inch loaves
Photography: Aaron Dyer
- 1 tablespoon unsalted butter, cut into small pieces, plus more for pan
- 3 tablespoons rolled oats
- 3 cups all-purpose flour, plus more for pan
- 1 cup unprocessed wheat bran flakes
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sour cream (16 ounces)
- 1/2 cup sugar, plus more for sprinkling
- 3 tablespoons canola oil
- 3 large eggs, lightly beaten
Preheat oven to 350 degrees. Butter two 9-by-5-inch loaf pans then dust with flour, tapping out excess. Sprinkle bottom of pans with 1 1/2 tablespoons oats.
In a large bowl, whisk together flour, bran flakes, baking powder, baking soda, and salt. In another bowl, whisk together sour cream, sugar, oil, and eggs. Fold sour cream mixture into flour mixture until just combined. Divide batter evenly between prepared pans. Top each loaf with remaining 1 1/2 tablespoons oats, dot with butter, and sprinkle with sugar.
Bake until golden and a toothpick inserted in centers comes out clean, about 40 minutes. Cool completely in the pans.