Irish Brown Bread

Tested Till Perfect

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

Servings: 1 loaf, 12 slices

Ingredients:

Nutritional Info
Per slice: about -
cal 183
pro 4 g
total fat 9 g
sat. fat 5 g
carb 23 g
fibre 2 g
chol 21 mg
sodium 332 mg
% RDI: -
calcium 4%
iron 10%
vit A 7%
folate 14%
    1 cup (250 mL) all-purpose flour (approx)
    1 cup (250 mL) whole wheat flour
    1/2 cup (125 mL) rolled oats (not instant)
    1/4 cup (50 mL) wheat germ
    1-1/2 tsp (7 mL) each baking soda and caraway seeds
    1/2 tsp (2 mL) salt
    1/2 cup (125 mL) cold butter, cubed
    1 cup (250 mL) buttermilk
    2 tbsp (25 mL) cooking or fancy molasses

Preparation:

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.)

Source

Canadian Living Magazine: March 2007





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