Tuesday, March 8, 2011

Irish Brown Bread

This recipe yields one large,craggy loaf that is the perfect accompaniment to a bubbling cauldron of potato~leek soup.

Ingredients ~

4 cups (13 1/2 ounces) whole wheat pastry flour
2 to 3 tablespoons organic sugar
1 teaspoon Celtic sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups buttermilk (@ room temperature)
2 tablespoons melted butter (1 ounce)

 Method ~
In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder. Make a well in the dry ingredients and pour in the buttermilk and the oil or butter. Stir together until blended—some lumps will remain. Turn the dough out onto a floured board and knead about 10 times, or until it all holds together. Form it into a large ball and place it on a lightly greased baking sheet. Cut a deep cross in the top: according to Irish lore,this releases the faeries from the dough! Bake the bread in a preheated 400°F oven for approximately 40 minutes, or until it tests done (a cake tester inserted into the center will come out clean.)

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