Irish Maddybenny (Wheaten Bread)
Yield
1 loafPrep
10 minCook
50 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
whole-wheat flour
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
grated |
|
| 2 | cups |
buttermilk
|
|
| 1 | teaspoon |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
whole-wheat flour
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
grated |
|
| 473 | ml |
buttermilk
|
|
| 5 | ml |
orange zest
grated |
|
Directions
In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg.
Make a well in centre; add buttermilk and orange rind.
Mix just until dough is soft but not sticky.
Turn dough out onto lightly floured surface.
Knead 10 times.
Put dough into greased 8 x 4 in (1½ L) loaf pan. Bake in 350℉ (180℃) F (180 degrees C) oven for 20 minutes.
Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean.
Turn out onto wire rack.
