Irish Brown Bread
I made this recipe for the first time last year around St. Patrick's Day and it was a big hit with my family. It is easy to make and and super yummy. No rising, no waiting. It only takes 20 minutes to bake. I make a sweetened honey butter to go with this bread. It is very similar to the sweet butter they serve with bread at one of my favorite local restaurants, Molly's in Hanover. In a small bowl combine 1/3 cup of whipped butter from a tub (or softened stick butter) with 2 tsp of honey and chill for about 20 minutes before serving.
Recipe and picture from Woman's Day Magazine, featured in March 2009 issue.
Photo credit - Iain Bagwell
INGREDIENTS
1½ cups all-purpose flour
1¼ cups whole-wheat flour
¾ cup quick oats
½ cup wheat germ
2 tsp baking soda
1 tsp salt
1¾ cups buttermilk
2 Tbsp honey
1½ cups all-purpose flour
1¼ cups whole-wheat flour
¾ cup quick oats
½ cup wheat germ
2 tsp baking soda
1 tsp salt
1¾ cups buttermilk
2 Tbsp honey
DIRECTIONS
1. Heat oven to 425°F. Coat a large baking sheet with cooking spray. In a large bowl, mix flours, oats, wheat germ, baking soda and salt.
1. Heat oven to 425°F. Coat a large baking sheet with cooking spray. In a large bowl, mix flours, oats, wheat germ, baking soda and salt.
2. Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms.
3. Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3 in. apart onto prepared baking sheet; bake 10 minutes.
4. Reduce temperature to 400°F. Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes.
Recipe and picture from Woman's Day Magazine, featured in March 2009 issue.
Photo credit - Iain Bagwell
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