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Title: Whole-Grain Irish Soda Bread
Categories: Breads, Irish, Dkuhnen msn
Yield: 16 servings
1 2/3 c All-purpose flour (400ml)
1 T Sugar (15ml)
1 1/2 t Baking soda (7ml)
1/2 t Salt (2ml)
2 c Whole wheat flour (500ml)
2/3 c Old-fashioned rolled oats
(150ml)
1/4 c Natural bran (50ml)
2 c Buttermilk (500ml)
-------------------------TOPPING-------------------------------
1 T Buttermilk (15ml)
1 T Old-fashioned rolled oats
(15ml)
Preheat oven to 375f (190c). In a large bowl, sift together
all-purpose flour, sugar, baking soda and salt; stir in whole wheat
flour, 2/3 cup (150ml) oats and the bran. Make a well in the centre;
add buttermilk. Stir until a soft dough forms. Turn out dough onto
lightly floured surface; knead 5 or 6 times until smooth. Shape
dough into a ball; pat into an 8 inch (20cm) round. Place on greased
baking sheet. With sharp knife dipped in flour, cut a large deep
cross on top of loaf. Topping...Brush loaf with buttermilk; sprinkle
with oats. Bake for 50 to 60 minutes, until well risen and golden
and loaf sounds hollow when tapped on base. Immediately wrap in
clean, dry tea towel; set aside to cool. Source: Homemaker's
Magazine, March 1996 edition. Recipe shared by Deborah Kuhnen.
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