Breakfast Bread

Name: Breakfast Bread
Total time: PT0D0H0M
Yield: makes 6 loaves
Ingredients: 2 3 ⁄ 4 cups bread flour; 2 3 ⁄ 4 cups whole wheat flour; 1 3 ⁄ 4 tsp. baking soda; 1 ⁄ 2 tsp. salt; 3 tbsp. butter, softened; 2 3 ⁄ 4 cups buttermilk; 1 egg; 2 tsp. pinhead (steel-cut) oats

Serves
makes 6 loaves

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.

Ingredients

2 ³⁄₄ cups bread flour
2 ³⁄₄ cups whole wheat flour
1 ³⁄₄ tsp. baking soda
¹⁄₂ tsp. salt
3 tbsp. butter, softened
2 ³⁄₄ cups buttermilk
1 egg
2 tsp. pinhead (steel-cut) oats

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Instructions

Step 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.

Step 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.

Step 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.

Step 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.