Tested till perfect Irish Brown Bread
Irish Brown Bread
Photography by Yvonne Duivenvoorden

Irish Brown Bread

This soda-leavened bread makes a dense, slightly crumbly loaf with a rich nutty flavour. Slather with Smoked Mackerel Pate (link below) or serve with butter, smoked salmon and a sprinkle of chives.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: March 2007

Recipe5 out of 5 based on 2 ratings.
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  • Portion size 1 loaf, 12 slices

Ingredients

  • 1 cup 1cupall-purpose flour
  • 1 cup 1cupwhole wheat flour
  • 1/2 cup 1/2cuprolled oats, (not instant)
  • 1/4 cup 1/4cupwheat germ
  • 1-1/2 tsp 1-1/2tspbaking soda
  • 1-1/2 tsp 1-1/2tspcaraway seeds
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupcold butter, cubed
  • 1 cup 1cupbuttermilk
  • 2 tbsp 2tbspcooking or fancy molasses
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Preparation

Smoked Mackerel Pate recipe

Grease 9- x 5-inch (2 L) loaf pan; set aside.

In large bowl, whisk together all-purpose and whole wheat flours, oats, wheat germ, baking soda, caraway seeds and salt. With pastry blender or 2 knives, cut in butter until in fine crumbs. In separate bowl, whisk buttermilk with molasses; stir into flour mixture to make soft dough.

Turn out onto lightly floured surface; knead lightly about 10 times. Shape into 8-inch (20 cm) long oval; dust top with flour. With serrated knife, cut shallow slash lengthwise down centre; transfer to prepared pan.

Bake in centre of 375°F (190°C) oven until loaf sounds hollow when tapped on bottom, about 45 minutes. Let cool in pan on rack for 5 minutes. Turn out onto rack; let cool completely before slicing. (Make-ahead: Store in airtight container for up to 4 days or freeze for up to 2 weeks.)

Nutritional Information Per slice: about

cal 183 pro 4g total fat 9g sat. fat 5g
carb 23g fibre 2g chol 21mg sodium 332mg

% RDI:

calcium 4 iron 10 vit A 7 folate 14
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