Coarsely ground from red whole wheat, this soft flour is our version of the whole grain flours used to bake traditional Irish breads. You can easily use it in any non-yeast bread recipe calling for wholemeal flour, but it's ideal for Irish brown breads. Those dense, complex-tasting loaves have just a few ingredients, so it's key to use flour that imparts flavor and texture.
Our best Irish bread tip: Slather on plenty of rich salted butter.
Add extra texture to traditional buttermilk brown breads with a few tablespoons of wheat germ and steel-cut oats. You'll be rewarded with a nuttier, chewier loaf.