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Irish Brown Bread #2 Monica Sheridan

Irish Brown Bread #2 Monica Sheridan Irish Brown Bread #2 Monica Sheridan

A great bread, you can serve it with a cup of coffee or tea, or it can be served with any main course.













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free


4 cups whole-wheat flour
stone ground
2 cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons baking soda
2 cups buttermilk
or sweet milk
2 tablespoons butter
2 tablespoons sugar


Mix the whole wheat flour throughly with the white flour.

Rub the butter into the flours.

Add the 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 managable.

Knead the dough into a ball in the mixing bowl with your floured hands.

Put in on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1½ 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℉ (220℃) for 25 minutes, reduce the heat to 350℉ (180℃) 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 8411% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 141mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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