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brown soda bread

 

to accompany yesterday’s recipe of guinness beef stew.  i had only ever had regular (white flour) soda bread.  now that i am trying to substitute wheat flour for white flour as much as possible, i was estatic to find a brown soda bread recipe in The Irish Pub Cookbook, by Magaret M. Johnson.  i made some adjustments based upon other recipes i came across.  this bread is a great (and healthy) accompaniment to a hot stew on a cold winter night.

 

ingredients:

3 c. coarse whole-wheat flour

1 c. all-purpose flour

2 T. oat bran

2 tsp. baking soda

¼ c. sugar

1 T. salt

2 large eggs

1¼ c. buttermilk

 

instructions:

preheat oven to 375°F.  butter and flour (or spray with olive oil) a 9x5x3-in loaf pan.

1)  in a large bowl, stir together dry ingredients.  make a well in the center.

2)  in a small bowl, whisk together eggs and buttermilk. (as a shortcut to cut down on dishes, i like to measure my liquid first in a liquid measuring cup, then crack the eggs in that and whisk together. that way, i don’t dirty up another bowl!)  with a wooden spoon, stir the liquid into the dry ingredients until just combined.

3)  spoon dough into loaf pan; smooth top with the back of the wooden spoon. brush with buttermilk or water.

4)  Bake for 40-45 minutes, or until a toothpick inserted into the middle comes out dry. ideally, if you tap the bottom of the bread and it sounds hollow, then it’s done.  however, i have no idea what a perfectly hollow-sounding bread loaf actually sounds like — especially when you take the pan into consideration, which just seems to distort what is supposed to be a hollow sound.  SO, the toothpick is my preferred method of doneness testing.

5)  remove from oven.  let cool for 10 minutes.  turn bread out onto rack (top side up) and allow to cool for about an hour.

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