Thursday, January 28, 2010

Irish Brown Bread for St. Brigid

After gaining some inspiration from Mary, who pointed me to Jane's blog about St. Brigid, I decided to pull out a recipe we've liked in the past. We've adapted it from Inn Time for Breakfast... Again.

2 cups of whole wheat flour (I use freshly ground, which is rather rustic)
1 cup of flour
1 cup of oatmeal
1 TBS baking soda
1 egg
2 TBS of vinegar plus enough milk to make 2&1/2 cups of "sour milk"

1. Combine dry ingredients.
2. Add egg and buttermilk, which the owners of the Will O'Glenn Irish Bed and Breakfast tell me makes the dough soft
3. Scrape dough into greased pie pan. (The original recipe called for shaping into a round loaf, but my dough is always too wet for forming it.)
4. Bake 400 degrees fro 20 minutes. Cut a cross into the top of the loaf.
5. Reduce heat to 200 and bake for another 30 minutes.

You're supposed to cut the cross before putting it in the oven, but my dough is too soft at that point to hold the cross lines, so we do it when we change temperatures.

Results - yummy whole grain goodness, especially with corned beef, cabbage, and potatoes.

Also yummy with jam and cheese for breakfast.

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