This Irish brown bread calls for sweet milk which is unprocessed whole milk. If you can’t find this locally, use buttermilk instead. You may not drink buttermilk, but can resist bread made with it? Serves 8, but get your piece early — there may not be any second helpings.
Ingredients
- 2 C of white flour
- 1 1/2 t salt
- 1 1/2 t baking soda
- 4 C wheat flour
- 2 C of sweet milk (or substitute buttermilk)
Instructions
Pre-heat oven to 425 F.
Place white flour into a large mixing bowl.
Add salt and baking soda. Toss to combine well.
Add wheat flour and mix with your hands until all the ingredients are blended together.
Make a well in the middle of the flour mixture. Use a wooden spoon and mix the dough while slowly pouring the milk into the well. It may take a little more or less milk, but the dough is ready when it is soft and easy to manage.
When the dough is ready, lightly flour your hands and knead it in the bowl to form a ball.
Lightly flour a flat surface and press dough into a circle about 1 1/2 inches thick.
Using a floured table knife, cut an x pattern into the middle of the dough. When baked the bread will break easily into 4 quarters.
Place the dough on an ungreased baking sheet and bake for 25 minutes.
Reduce the oven heat to 350 F and continue baking for 15 minutes.
Remove and allow the bread to cool on a rack at least 4 hours before cutting.
If the crust seems too hard, wrap it in a damp kitchen towel until it has completely cooled.This will soften the crust and make it much easier to cut.
Serves 8.
Irish Brown Bread
Ingredients
- 2 C of white flour
- 1 1/2 t salt
- 1 1/2 t baking soda
- 4 C wheat flour
- 2 C of sweet milk or substitute buttermilk
Instructions
- Pre-heat oven to 425 F.
- Place white flour into a large mixing bowl.
- Add salt and baking soda. Toss to combine well.
- Add wheat flour and mix with your hands until all the ingredients are blended together.
- Make a well in the middle of the flour mixture. Use a wooden spoon and mix the dough while slowly pouring the milk into the well. It may take a little more or less milk, but the dough is ready when it is soft and easy to manage.
- When the dough is ready, lightly flour your hands and knead it in the bowl to form a ball.
- Lightly flour a flat surface and press dough into a circle about 1 1/2 inches thick.
- Using a floured table knife, cut an x pattern into the middle of the dough. When baked the bread will break easily into 4 quarters.
- Place the dough on an ungreased baking sheet and bake for 25 minutes.
- Reduce the oven heat to 350 F and continue baking for 15 minutes.
- Remove and allow the bread to cool on a rack at least 4 hours before cutting.
- If the crust seems too hard, wrap it in a damp kitchen towel until it has completely cooled.This will soften the crust and make it much easier to cut.
