Irish brown bread

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    yeahright's Avatar
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    Wink Irish brown bread

    Irish brown bread

    Dietitian's tip: 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.

    Makes 24 slices

    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.

    Nutritional Analysis (per serving)
    Serving size: 1 slice
    Calories 82
    Cholesterol 10 mg
    Protein 4 g
    Sodium 154 mg
    Carbohydrate 15 g
    Fiber 2 g
    Total fat 1 g
    Potassium 104 mg
    Saturated fat 0 g
    Calcium 30 mg
    Monounsaturated fat 0 g

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    jjohn's Avatar
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    That looks good man. COOL

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