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mornings at my house... Irish Brown Bread with French butter and jam

3/4/2016

8 Comments

 
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     I know... this post is suppose to be about Irish Brown Bread, and it is.  I just thought you might first like to see how my little man, Bisous, is doing.  He is now over 3 1/2 months old.  I love him and I'm so glad he's become a part of our family.
      Onto the recipe...


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     My favorite day of the week is probably Saturday. and the reason for that is the Wall Street Journal.  On Saturdays, the WJS has a section called OFF DUTY.  It is full of recipes and articles on design and travel.  I look forward to it all week.  And most likely, there will be a recipe that I cut out and file away with everything else I want to make in my kitchen.  (I will always prefer a piece of paper over an electronic version.)
     This recipe for Irish Brown Bread made it to the front of the need-to-make line.  I am very fond of a recipe I've been making for years for Irish Soda Bread with currants, but if you're looking for a whole-grain substitute, this is it.  Easy to assemble, it makes two loaves and is full of ingredients that are good for you! 

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• recipe by Gail Monaghan for the Wall Street Journal

• 1 3/4 cups all-purpose flour
• 3 1/2 cups King Arthur Irish Style Flour or stone ground whole-wheat flour
• 2 teaspoons baking powder
• 4 teaspoons baking soda
• 4 teaspoons dark brown sugar
• 1/2 cup wheat germ
• 1 1/2 cups natural bran
• 1 1/4 cups steel-cut oats
* 2 teaspoons sea salt
• 1 quart plus 1/2 cup buttermilk at room temperature

1.  Preheat oven to 400˚F.  In a large bowl, use a large spoon to mix all dry ingredients until well combine.  Add buttermilk and stir until dry ingredients are evenly moist.
2.  Divide dough equally between two greased loaf pans (approximately 9 or 10-inches-by-5-inches.
3.  Bake in middle of oven until golden and crusty, 50 minutes.  Unmold and cool on a wire rack.




TAKE a LOOK:





8 Comments
Tom | Tall Clover Farm link
3/5/2016 06:00:57 am

Bisous just stole my heart -- I'm sure it was unintentional. Do ask him to give it back, when time allows. ;-)

Reply
Eileen
3/6/2016 11:09:13 am

I wonder what he's doing with all these hearts -- he has mine, my husband's and my daughters' hearts, and now yours!

Reply
Jan Painter
3/5/2016 11:26:21 am

Nice bread but I like the dog!
Jan

Reply
Luanne
3/5/2016 02:28:15 pm

Hi Eileen from Vienna. We are visiting for a few days and loving Europe again. Love the picture of Bisous! We were in in Budapest and met "Tyson" - a big pied Frenchie. Looking forward to coming home and trying your soda bread recipe.
Luanne

Reply
Eileen
3/6/2016 11:10:28 am

Hi Luanne -- Vienna! That sounds wonderful! I want to hear all about it (and Tyson!)

Reply
Ginny
3/6/2016 10:49:13 am

Hi Eileen,
Made the bread this morning for a neighborhood plant swap event. Every warm crumb was gobbled up!
And Bisous! Adorable!!!

Reply
Eileen
3/6/2016 11:12:29 am

Hi Ginny -- I'm glad the bread was well received! Did Ron find more agave and cactus at the plant swap?? Close to 60 degrees today. Not quite Tucson's weather, but I'll take it!

Reply
Ginny
3/7/2016 01:42:54 pm

Haha! Ron found several agave, a cactus and some desert wild flower
seeds. We also acquired a dwarf meyer lemon since you and Bill visited. I'm glad spring has sprung in St Paul!




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