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...
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!
• 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.
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