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Irish Brown Bread

March 7, 2012
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My friend Nicki requested a recipe for Irish Soda Bread, which I’ve never made before. So I researched recipes and found this brown bread to be the winner! It’s dense, moist, and hearty. There’s no honey or sugar in the recipe, which I liked. It’s also really easy to make. There’s no yeast, so no rising required. I served it warm from the oven smeared with butter. It would also be great with a strong cheddar cheese! Thanks to Epicurious for the recipe.

Ingredients:
3 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cups buttermilk
1 large egg, lightly beaten

Directions:

  • Pre heat oven to 375 degrees F.
  • Butter an 8-by-5-inch metal loaf pan.
  • In a large bowl, whisk together both flours with the baking soda and salt.
  • In a small bowl, whisk buttermilk with egg.
  • Stir egg/milk mixture into dry ingredients with a wooden spoon until a rough dough forms. (If too dry, add a splash more buttermilk.)
  • Transfer dough to a lightly floured work surface and knead until smooth.
  • Form dough into a loaf and put in prepared pan.
  • Bake about 50 minutes, until the bread has risen about 1/2 inch above the rim of the pan.
  • Remove from oven and allow the bread to cool 15 minutes in pan. Then gently remove from pan.
  • Once unmolded, the loaf should sound hollow when tapped on the bottom. (It really does!)
  • Let cool to room temperature, then slice and serve.
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