Tuesday, August 4, 2009

Irish Brown Bread


* 10 oz - Plain white flour;
* 6 oz - Wholemeal flour;
* 1 3/4 lvl tsp - Bread soda;
* 2 heaped dessert spoons - Wheat germ;
* 1 lvl tsp - Salt;
* 7/8 pint - Buttermilk.


1. Grease and flour an 8 inch round baking tin.
2. Sift the white flour into a large mixing bowl.
3. Add the other dry ingredients and mix thoroughly.

A simple tip: Sift the flour and baking soda five times through a sieve. This ensures even mixing of the ingredients and gives a better result.

1. Make a well in the centre of the bowl, pour in some of the buttermilk and, with a wooden spoon, gradually mix the flour into the buttermilk. Alternatively, make a volcano shape on a marble slab with the dry ingredients, add the buttermilk and mix with a knife.
2. Add more buttermilk and mix in more flour. Continue until the flour is completely absorbed into the mix. The mix should not be over saturated, but have a slightly stretchy look.

Handle it as little as possible. You can also ball it up into one or two balls, place them on a flat baking tray, and cut a cross in the top.

1. Turn the mix into the baking tin and place in a medium hot oven (180 degrees Centigrade, 350 degrees F) for 35 to 45 minutes, or until golden brown.
2. Leave to cool on a wire tray.


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