* Exported from MasterCook *
Recipe By :Susan Westmoreland
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole wheat flour
2 cups all-purpose flour
1 1/2 cups wheat bran
1 cup wheat germ
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 stick butter -- cut up
2 1/2 cups buttermilk
Heat a baking sheet in a 350F oven. In a large bowl, stir together 2
cups whole wheat flour, 2 cups all-purpose flour, 1 1/2 cups wheat
bran, 1 cup wheat germ, and 1 1/2 teaspoons each baking soda and
salt. Cut up half a stick of butter and rub it into the flour with
your fingers. Stir in 2 1/2 cups buttermilk. Knead 5 or 6 times and
shape into a ball; flatten to a 9" disk. Remove baking sheet from
oven and place loaf in center. Cut an about 1/2" deep across disk.
Bake 1 hour, rotating pan once halfway through baking. Transfer to
wire rack; cover with a clean kitchen towel. Let stand 1 hour before slicing.
"Good Housekeeping Oct 2006"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 141 Calories; 5g Fat (29.8%
calories from fat); 5g Protein; 21g Carbohydrate; 4g Dietary Fiber;
11mg Cholesterol; 279mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Non-Fat Milk; 1 Fat.
Serving Ideas : Serve plain or with butter or your favorite Irish cheese.
NOTES : I took my first trip to Ireland recently and fell in love
with brown bread. Its nutty flavor and chewy texture captivated me,
so once I came home, I tried to re-create the recipe. Happily,
Aisling O'Callaghan of the Longueville House inn in County Cork,
where I had my first bite, shared her technique. Irish "brown flour"
is coarser than ours, but after a few tests and the opinions of a few
Irish friends, I found a winning loaf. It's a cinch to put together
and full of whole grains.