Irish brown bread
Nutrition Facts
Serving Size 1 slice
Calories 85
| Amount Per Serving | ||
| Monounsaturated fat | Trace | |
|---|---|---|
| Saturated fat | Trace | |
| Total fat | 1 g | |
| Sodium | 170 mg | |
| Cholesterol | 9 mg | |
| Dietary fiber | 1.5 g | |
| Protein | 4 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
A staple in homes all over Ireland, this hearty wheat bread is a snap to make.
Ingredients
(Serves 24)- 2 cups whole-wheat flour
- 1 1/2 cups all-purpose flour, plus extra for kneading and dusting
- 1/2 cup wheat germ
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups low-fat buttermilk
- 1 egg, lightly beaten
Directions
Heat the oven to 400 F. Have ready a nonstick baking sheet.
In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Add buttermilk and egg and stir just until moistened. The dough will be sticky.
Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times. Gather into a loose ball.
On the baking sheet, form the dough into a 7-inch round. Dust the top of dough with a small amount of flour. Cut a large (4-inch) X into the top of the dough, cutting about 1/2 inch deep.
Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped, 25 to 30 minutes. Transfer to a wire rack and let cool for 2 hours (ideally) before slicing.