2 3/4 Cups whole wheat flour / Eikhorn wheat or Odlums Irish Stone Ground wheat
3/4 Cup rolled oats (For more taste/texture, also used Bob's red mill muesli w raisins/dates removed
1 tsp salt
1 tsp baking soda
1/2 Cup molasses or treacle. Put it in liquids before adding to ensure even distribution.
1 Cup semi dry hard cider - if using a sweeter cider, do not add honey. Dry cider - add honey
1 Cup buttermilk or goats milk kefir
1 Tbl honey
2 Tbsp melted butter
Instructions
Start by gathering the ingredients listed above.
Pre-heat the oven to 350 degrees Fahrenheit. Prepare
a bread loaf pan by cutting out a piece of parchment
paper to fit the bottom of the pan. Then butter the
pan.
Add the dry ingredients (whole wheat flour, rolled
oats, salt, baking soda) to a mixing bowl and blend
together with a whisk.
Spread the dough into the loaf pan with a spatula,
making sure to press it into the corners. Draw or
cut a line down the middle of the dough with the
spatula to give the bread a vent to expand.
Bake at 350 degrees for 50-55 minutes until a
toothpick inserted in the center of the bread comes
out clean. (If cooking smaller mini loaves, it will
only take 45 minutes) Remove the bread from the
oven and allow to cool. This bread is quite moist,
so will last 4-5 days at least.
Serving
Suggestions
With Irish butter, smoked salmon, strong cheese, cucumber slices and sprouted micro greens. With soup or stew
Originally Submitted
4/9/2023
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