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Irish Brown Bread #2 Monica Sheridan

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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


946 ml whole-wheat flour
stone ground
473 ml all-purpose flour
7.5 ml salt
7.5 ml baking soda
473 ml buttermilk
or sweet milk
30 ml butter
30 ml 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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