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Serves
8
Writer Notes
Most soda breads are inauthentic and mildly disgusting, and only American citizens appear to like them, but this recipe (derived from Sally Schneider and Maria Robledo’s “The Art work of Low-Calorie Cooking”) produces a loaf remarkably reminiscent of the brown bread they served twenty years ago in Bewley’s Tearoom on Grafton Facet road in Dublin. Or no longer it is in fact helpful with accurate butter and incorporates so great fiber you may maybe presumably per chance per chance also potentially knit a sweater out of it. —sidthecat
Ingredients
1 cup
entire wheat flour
2 tablespoons
entire wheat flour – reserved
1/2 cup
all-motive flour
2 1/2 tablespoons
rolled oats
2 1/2 tablespoons
oat bran
1 teaspoon
sad brown sugar (packed)
3/4 teaspoon
salt
1/2 teaspoon
baking powder
1/2 teaspoon
baking soda
6 tablespoons
buttermilk (1/4 cup plus 2 tablespoons)
Directions
- Preheat your oven to 400 degrees F.
- Sprint the dry substances collectively.
- Slowly dash in 1/4 cup of the buttermilk, then slowly add the leisure, till you get a dough that is comfortable but no longer too moist.
- Knead the dough for roughly two minutes, till the total flour is incorporated and the dough is comfortable. If it will get too moist, add a dinky bit of flour.
- Manufacture the dough accurate into a spherical loaf and situation on a baking sheet lined with parchment paper (alternately, butter a loaf pan and situation the dough in that).
- Nick the high of the loaf (a impolite looks accurate on the spherical loaf) and bake 30-35 minutes, till a tester comes out clean and the loaf sounds hollow when thumped.
- Let chilly on a rack and wait on with potentially the most efficient butter yow will hit upon. Kerrygold is no longer depraved.
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