Irish Brown Bread
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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.
Servings: 1 loaf, 12 slices
Ingredients:
Smoked Mackerel Pate and Irish Brown Bread
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
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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:
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.)
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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