Irish Brown Bread #2 Monica Sheridan

Directions

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.