Irish Brown Bread mixes stone ground whole wheat and white flour with buttermilk to create a tasty treat. Perfect with creamery butter and fruit jam.
Irish Brown Bread No. 1
Author: Epicurus.com Kitchens
Recipe type: Baked Goods
Serves: 1 loaf
- 4 Cups stone ground whole wheat flour
- 2 Cups white flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 2 Cups buttermilk or sweet milk
- Mix the whole wheat flour thoroughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid.
- Stir with a wooden spoon. You may need less, or more liquid - it depends on the absorbent quality of the flour. The dough should be soft but manageable.
- Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick.
- With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.
- Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes.
- If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven.
From "The Art of Irish Cooking" by Monica Sheridan