Tuesday, March 17, 2009

Irish Brown Bread

Well, it's St. Patrick's day, so it's time for another Irish Recipe: Irish Brown Bread.
Generally, when someone refers to brown bread, they're talking about a bread that uses baking soda instead of the traditional yeast for rising. I'll eat this bread anytime (it's really good with soups) but to get the full flavor, you have to eat it still warm from the oven with melted butter and honey.

  • 1 ½ cups all-purpose flour
  • 1 ¼ cups whole wheat flour
  • ¾ cup quick oats
  • ½ cup wheat germ
  • 2 tsp. baking soda
  • 1 tsp salt
  • 1 ¾ cups buttermilk
  • 2 tbsp honey

Heat oven to 425°F. Coat a large baking sheet with cooking spray. In a large bowl, mix flours, oats, wheat germ, baking soda and salt.

Whisk together butter-milk and honey. Add to flour mixture, stir combine until soft dough forms.

Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3 in. apart onto prepared baking sheet; bake 10 minutes.

Reduce temperature to 400°F. Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes.
And that's all there is to it. Now, Sláinte Mhath!

May your neighbors respect you,

Troubles neglect you,
The angels protect you,
And Heaven accept you.

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