Brown Bread with Smoked Salmon

Brown Bread with Smoked Salmon
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 1/2 cups all-purpose flour, plus more for sprinkling
  • 2 1/2 cups whole wheat flour
  • 2 1/2 cups oat bran
  • 1/2 tablespoon baking soda
  • 1 tablespoon coarse salt
  • 1 1/2 quarts buttermilk
  • Butter and capers, for serving
  • 1 pound smoked salmon, thinly sliced


Preheat the oven to 375 degrees . In a large bowl, combine the flours, oat bran, baking soda and salt. Add 1 quart buttermilk and stir with a wooden spoon. Stir in more buttermilk (about 1 cup), stopping when the dough holds its shape and is wet and sticky but not runny.

Divide the dough into two balls, place on a floured baking sheet and sprinkle flour on top. Using a sharp knife, score the tops of the loaves with an "X." Bake for 1 hour, then rotate the pan and bake until the loaves are cooked through, about 50 minutes. If the crust is too hard and crunchy, cover the bread with a damp kitchen towel as it cools.

Slice and serve with butter, capers and smoked salmon.