Irish Brown Bread#1 Monica Sheridan

* Exported from MasterCook *

IRISH BROWN BREAD #1 MONICA SHERIDAN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Stone Ground
Whole wheat flour
2 c White flour
1 1/2 ts Salt
1 1/2 ts Baking soda
2 c Buttermilk or sweet milk

Mix the whole wheat flour throughly with the white
flour, salt, and soda.

Make a well in the center and gradually mix in the
liquid. Stir with a wooden spoon. You may need lass,
or more liquid - it depends on the absorbent quality
of the flour. The dough should be soft but managable.

Knead the dough into a ball in the mixing bowl with
your floured hands. Put on a lightly floured baking
sheet and with the palm of your hand flatten out in a
circle 1 1/2 inches thick. With a knife dipped in
flour, make a cross through the center of the bread so
that it will easily break into quarters when it is
baked.

Bake at 425 degrees for 25 minutes, reduce the heat to
350 degrees and bake a further 15 minutes.

If the crust seems too hard, wrap the baked bread in a
damp tea cloth. Leave the loaf standing upright until
it is cool.

The bread should not be cut until it has set - about 6
hours after it comes out of the oven.

From "The Art of Irish Cooking" by Monica Sheridan



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