Wednesday, November 4, 2009

Irish Brown Soda Bread

adapted from

Makes one loaf
(I like to triple this, and freeze 2 loaves)

You'll need a piece of foil approx 12 in x 8 in
Preheat the oven to 425.
Spray your bread loaf pan with the Pam that has flour in it,
and line the bottom with parchment or wax paper.

1 cup whole wheat flour
1/2 cup spelt flour
1/2 cup oat bran flour or oat flour (if you don't have the spelt and oat flour,
use the equivalent amounts of whole wheat flour)
1 teaspoon Baking Soda
1 Teaspoon Salt
1 teaspoon Sugar
1 oz Butter, melted
1 Egg
12 ounces buttermilk
Sesame Seeds (optional)

Place flour in bowl and sift in Soda, Salt and Sugar. Mix to combine. (Don't want to sift? Put it in your stand mixer and swirl it around with the whisk attachment)

Beat egg with half of the buttermilk. Pour egg/milk and melted butter into flour. Mix thoroughly with stand mixer, then add the rest of the buttermilk.

Pour mixture into the lined baking pan. Sprinkle with sesame seeds.

Make a domed lid for the pan with the foil and press securely around the rim (Mine never "domes" very well but it still works) Bake 1 Hour.

Allow to cool completely before cutting or wrapping. This bread doesn't keep very long...if you won't eat it in 2 days, freeze it. It is a moist bread that will mildew if don't eat it within a couple days.

Serve slices toasted with butter and marmalade, or with chutney and cheese (brie is nice). This is especially nice with a cup of tea. Also lovely with bacon and a softly fried egg.

When I triple this recipe, it calls for 36 ounces of buttermilk. I buy buttermilk in 32 ounce containers. I just use the 32 ounces and add 4 ounces of milk.

Caloric information: if you cut each loaf into 15 pieces, each will be about 85 calories.

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