Meatless Monday - Irish Brown Bread
Happy St. Patrick's Day.
Yes, this post is early, it's not Monday yet but I couldn't resists sharing this easy Irish Brown Bread recipe.
In a large bowl, throughly mix the flours, oats, wheat germ, baking soda, and salt.
Cut the butter into small bits, then rub it into the flour mixture with your hands until it's evenly incorporated.
Stir in the yogurt, then turn the dough onto a lightly floured surface and knead for 1 minute. Sprinkle on a little more flour if needed to prevent sticking but let the dough remain soft.
Roll the dough into a ball, flatten into a circle. Sprinkle a little unbleached flour on top then gently spread it around with your fingers. Using a sharp knife cut an X in the top.
Bake 30 minutes, cool on a wire rack for at least 2 hours. Enjoy.
Check out the gallery page - Future Relics Gallery by Lori Buff
Yes, this post is early, it's not Monday yet but I couldn't resists sharing this easy Irish Brown Bread recipe.
- 1 1/4 cups unbleached flour
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup wheat germ
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 4 TBS cold unsalted butter
- 1 1/3 cups yogurt
In a large bowl, throughly mix the flours, oats, wheat germ, baking soda, and salt.
Cut the butter into small bits, then rub it into the flour mixture with your hands until it's evenly incorporated.
Stir in the yogurt, then turn the dough onto a lightly floured surface and knead for 1 minute. Sprinkle on a little more flour if needed to prevent sticking but let the dough remain soft.
Roll the dough into a ball, flatten into a circle. Sprinkle a little unbleached flour on top then gently spread it around with your fingers. Using a sharp knife cut an X in the top.
Bake 30 minutes, cool on a wire rack for at least 2 hours. Enjoy.
Check out the gallery page - Future Relics Gallery by Lori Buff
Hey--- I am not done with Slow Sunday and you are into Monday!
ReplyDeleteThis bread looks so good!
I need to put this on the list.
I know, it's so early but the bread is so good.
DeleteI am not sure I could wait two hours to eat it! Have you tried slicing it when it was still warm?
ReplyDeleteIt has been hard to wait but I have stuck it out. Let me know if you cut into it early.
DeleteI'm putting it on my list, too. You could try slicing it warm with a hot serrated knife, but it will probably tear.
ReplyDeleteOh that loaf is picturesque, bet it's wonderful tasting too.
ReplyDelete