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.
Yield
36 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
sugar
|
|
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.
