Irish Brown Bread
- Portion size: 1 loaf, 12 slices
This recipe makes 12 slice servings
|Per slice: about||-|
|total fat||9 g|
|sat. fat||5 g|
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.
- 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
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.)
Source : Canadian Living Magazine: March 2007