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Post by benshelpmeet on Apr 20, 2006 16:51:34 GMT -5
A staple in homes all over Ireland, this hearty round wheat bread is a snap to make. It's typically cut into wedges and served with jam for the morning meal. Don't forget to cut an X into the top of the dough.
Irish brown bread 2 cups whole-wheat (wholemeal) flour 1 1/2 cups all-purpose (plain) flour, plus extra for kneading and dusting 1/2 cup wheat germ 2 teaspoons baking soda (bicarbonate of soda) 1/4 teaspoon salt 2 cups low-fat buttermilk 1 egg, lightly beaten
Preheat the oven to 400 F. Have ready a nonstick baking sheet.
In a bowl, combine the flours, wheat germ, baking soda and salt.
Whisk to blend.
Beat in the buttermilk and egg and stir just until moistened.
Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky.
Gather into a loose ball.
On the baking sheet, form the dough into a 7-inch round.
Dust the top of dough with a small amount of flour.
Cut a 4-inch X into the top of the dough, cutting about 1/2 inch deep.
Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped, 25 to 30 minutes.
Transfer to a wire rack and let cool for 2 hours (ideally) before slicing.
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