Irish Brown Bread #2 Recipe

Step 1

Mix the whole wheat flour thoroughly with the white flour. Rub the butter into the flours. Add the salt, and soda.

Step 2

Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more liquid - it depends on the absorbent quality of the flour. the dough should be soft but manageable.

Step 3

Knead the dough into a ball in the mixing bowl with your floured hands.

Step 4

Put in on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. with a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.

Step 5

Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes.

Step 6

If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool.

Step 7

The bread should not be cut until it has set - about 6 hours after it comes out of the oven.

From "The Art of Irish Cooking" by Monica Sheridan

Things You'll Need

  • 4c Stone Ground
  • Whole wheat flour
  • 2c White flour
  • 1 1/2ts Salt
  • 1 1/2ts Baking soda
  • 2c Buttermilk or sweet milk
  • 2tb Butter
  • 2tb Sugar

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