IRISH BROWN BREAD FLOUR RECIPES

Steps:

• Preheat oven to 375 degrees. Spray an 8 or 9 inch round cast iron or pie dish, or a 9" by 5" loaf pan with non stick spray . Set aside. Note 3
• In a large bowl, add the whole wheat flour, oats, sugar, salt, baking soda, and baking powder.
• Cut in the butter and blend well into the flour. Make a well in the center of the dry ingredients.
• In another small bowl, whisk the eggs and add the buttermilk to combine.
• Add the egg mixture into the well of the dry ingredients. Stir to combine the ingredients.
• Gently roll out the dough onto a floured surface and knead the dough gently for a few minutes.
• Shape into a round loaf and place in the cast iron skillet. Slash the top into the shape of a cross. Sprinkle top with a bit of flour. 
• Bake for 40-45 minute. Check to see of the bread is done by placing a skewer into the center of the loaf. If it comes out clean, your bread is done. Let cool for about 10 minutes on a wire rack. Remove from the loaf pan and let the bread cool completely before slicing. At least 1/2 hour.

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
• With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
• Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
• Cool on a baking rack. Serve warm or at room temperature.