Pâine integrală irlandeză (Irish Brown Bread)

Name: Pâine integrală irlandeză (Irish Brown Bread)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Irlanda
Ingredients: 2 cups (250 g) coarse wholemeal flour; 2 cups (250 g) all-purpose flour; 1 tsp (6 g) baking soda; 1 tsp (6 g) salt; 2 tbsp (25 g) unsalted butter, cold and cubed; 1 ¾ cups (420 ml) buttermilk, plus extra for brushing; 2 tbsp (30 g) rolled oats, for topping (optional)

Irish Brown Bread Spune: EYE-rish brown bred

De editorii Passport Plate. Publicat 12 Noiembrie 2026.

Sari la rețetă Salvează

Pâinea integrală irlandeză este o pâine cu bicarbonat consistentă, de zi cu zi, făcută cu făină integrală și lapte bătut. Are o miez dens și umed, cu o crustă satisfăcător de mestecată și un gust subtil de nucă provenit de la făina grosieră. Tradițional coaptă zilnic în casele irlandeze, apare pe mesele de mic dejun și ceai din toată țara, adesea servită felii groase cu unt. Simplitatea și creșterea rapidă de la bicarbonatul de sodiu o fac o bază care nu necesită drojdie sau dospire lungă.

Pâine integrală irlandeză (Irish Brown Bread)

Irish Brown Bread

Pronunțat EYE-rish brown bred

Porții: 8
Pregătire: 10 min
Gătire: 45 min
Total: 55 min
Nivel: Ușor

Vegetarian

De asemenea fără nuci și fără ouă.

Alergeni: conține gluten, lapte. Verifică etichetele ingredientelor ambalate.

Ingrediente

8 porții

2 cups (250 g)250 g (2 cups) coarse wholemeal flour
2 cups (250 g)250 g (2 cups) all-purpose flour
1 tsp (6 g)6 g (1 tsp) baking soda
1 tsp (6 g)6 g (1 tsp) salt
2 tbsp (25 g)25 g (2 tbsp) unsalted butter, cold and cubed
1 ¾ cups (420 ml)420 ml (1 ¾ cups) buttermilk, plus extra for brushing
2 tbsp (30 g)30 g (2 tbsp) rolled oats, for topping (optional)

Mod de preparare

Preheat the oven to 425°F (220°C). Lightly flour a baking sheet or line it with parchment paper.
In a large mixing bowl, whisk together the wholemeal flour, all-purpose flour, baking soda, and salt until evenly combined.
Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Make a well in the center and pour in the buttermilk. Stir quickly with a wooden spoon or your hand until a soft, slightly sticky dough forms. Do not overmix.
Turn the dough onto a lightly floured surface and gently shape it into a round loaf about 2 inches (5 cm) thick. Place on the prepared baking sheet.
With a sharp knife, cut a deep cross on top of the loaf, going almost to the edges. Brush the top lightly with buttermilk and sprinkle with oats if using.
Bake for 40–45 minutes until the bread is deep golden brown, the crust feels crisp, and it sounds hollow when tapped on the bottom.
Transfer to a wire rack and let cool for at least 20 minutes before slicing.

Variante regionale

Some bakers add a tablespoon of molasses or treacle for a darker color and deeper flavor, while others include a handful of seeds such as sunflower or pumpkin. A modern version sometimes uses a mix of white and wholemeal flours in different ratios for a lighter result.

Note ale bucătarului

Use coarse stone-ground wholemeal flour for the most authentic texture; finer flour will produce a lighter but less traditional loaf.
If the dough feels too dry, add 1–2 tablespoons more buttermilk; the dough should be soft but not wet.
For the best flavor, serve the bread the same day it is baked, ideally still slightly warm with plenty of salted butter.

Se servește cu

Salted butter, Irish cheddar, smoked salmon, or homemade jam. Traditionally enjoyed with a cup of strong tea.

Se poate pregăti din timp și păstrare

Best eaten fresh. Store in an airtight container for up to 2 days; reheat slices in a toaster or warm oven. Can be frozen whole or sliced for up to 1 month.