Irish Brown Bread No1 Monica Sheridan

Ingredients

4 cup stone ground 1 whole wheat flour 2 cup white flour 1 1/2 tsp salt 1 1/2 tsp baking soda 2 cup buttermilk or sweet milk	Advertisements

Preparation
 
Mix the whole wheat flour throughly with the white flour, salt, and
soda.

Make a well in the center and gradually mix in the liquid. Stir with a
wooden spoon. You may need lass, 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 on a lightly floured baking sheet and with the palm of
your hand flatten out in a circle 1 1/2 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 degrees for 25 minutes, reduce the heat to 350 degrees
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.

From "The Art of Irish Cooking" by Monica Sheridan

 

 
Servings: 1

 

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