Irish Whole-Grain Soda Bread (Lacto)

[Guest guest]

As my dad used to say, " Sure and be God I'm an Irishman! "

 

I found this on the internet as I was searching for recipes from Ballymaloe

House in County Cork, Ireland. This bread is not claimed to be FROM there, but

is said to be similar to the Irish bread served there.

Brenda Adams

 

* Exported from MasterCook Buster *

 

Irish Whole-Grain Soda Bread (Lacto)

 

Recipe By : similar bread served at Ballymaloe House, Ireland

Serving Size : 16 Preparation Time :

Categories : Bread

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups whole wheat flour

(preferably stone ground)

1 cup all-purpose flour -- plus

extra for working dough

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

1 cup old fashioned rolled oats

2 cups buttermilk

2 tablespoons dark molasses

or black treacle

 

This version, flavored with old-fashioned rolled oats and dark molasses, is

similar to the soda bread served at Ballymaloe House in County Cork, Ireland.

Bake the bread early in the day and reheat it just before the guests arrive.

 

Thoroughly combine whole-wheat and all-purpose flours, baking soda and salt in

large bowl. Stir in oats and make well in center.

 

Combine buttermilk and molasses in separate bowl. Pour mixture into flour well

and gradually work into flour with fingers or spoon.

 

Knead dough lightly 3 or 4 times on floured surface and divide in half. Shape

into 2 round loaves, each about 5-inch in diameter. With sharp knife, score

loaves with cross slash, cutting 1 inch deep.

 

Place loaves on ungreased baking sheet and bake at 425 degrees 15 minutes, then

reduce heat and continue to bake 25 to 30 minutes longer or until loaves are

brown on top and sound hollow when tapped on bottom. Cool at least 5 minutes

on cooling rack. Loaves can be baked several hours ahead and reheated in low

oven. Cut into thick or thin wedges. Serve warm or at room tempature.

 

Makes 2 loaves, 8 servings each. Each serving contains: 140 calories; 257 mg

sodium; 1 mg cholesterol; 1 gram fat; 28 grams carbohydrates; 6 grams protein;

0.55 grams fiber.

 

Source: This recipe was in our paper today, perhaps something can be

substituted for the buttermilk

 

Posted in MM format by " Acox, Christine " to the Fatfree mailing list Mar. 17,

1995. Converted to MC format by Brenda Adams and posted to Veg-Recipes 3/99.

 

 

 

 

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