* Exported from MasterCook *
Irish Brown Bread
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Veggie
Amount Measure Ingredient -- Preparation Method
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2 cups whole-wheat (wholemeal) flour
1 1/2 cups all-purpose (plain) flour -- plus extra for kneading and dusting
1/2 cup wheat germ
2 teaspoons baking soda -- (bicarbonate of soda)
1/4 teaspoon salt
2 cups low-fat buttermilk
1 egg -- lightly beaten
Preheat 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. Beat in the buttermilk and egg and stir just until moistened.
Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. 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 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.
Makes 24 slices
Nutritional Analysis (per serving) Serving size: 1 slice - Calories82; Cholesterol10 mg; Protein4 g; Sodium154 mg; Carbohydrate15 g; Fiber2 g; Total fat1 g; Potassium104 mg; Saturated fat0 g; Calcium30 mg; Monounsaturated fat0 g
Dietitian's tip: A staple in homes all over Ireland, this hearty round wheat bread is a snap to make. It's typically cut into wedges and served with jam for the morning meal. Don't forget to cut an X into the top of the dough.
Cuisine:
"Irish"
Source:
"The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information, 2005."
S(Formatted by Chupa Babi):
"March 2010"
Yield:
"1 7-inch loaf"
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Per Serving (excluding unknown items): 82 Calories; 1g Fat (9.4% calories from fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 152mg Sodium. Exchanges: 1 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0
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