* Exported from MasterCook *
Rough Brown Bread
Recipe By :RUTH ISABEL ROSS
Serving Size : 0 Preparation Time :0:00
Categories : country breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
350 grams whole-wheat flour -- (12 oz/3 cups) whole meal
125 grams all-purpose flour -- (4 oz/1 cup)
4 tbsp oatmeal -- (5 US tbsp)
1 tsp salt -- (l-1/4 US tsp)
2 tsp baking powder -- (2-1/2 US tsp)
280 ml buttermilk -- (1/2 pint/1-1/4 cups)
1 large egg
2 tbsp olive oil -- (2-1/2 US tbsp)
Sift dry ingredients in the fingers. Mix the buttermilk, egg and oil together
and stir into the flour mixture. Mix well and knead it a little. Cut a cross in
the top.
Put the dough on a baking tray at 200°C/400°F/gas 6 for 10 minutes. Reduce the
heat to 190 C/375°F/gas 5 for 30 minutes, until it sounds hollow at the base.
Place on a wire rack and wrap it in a clean towel to keep soft.
Description:
"The oatmeal gives this loaf a special taste and the oil makes it keep well.
Pinhead oatmeal can be added to give a nutty texture."
Source:
"THE LITTLE IRISH BAKING BOOK"
S(mc formatted by):
"chef dave"
Copyright:
"FIRST EDITION 1996 ISBN 0-312-14005-3"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2154 Calories; 44g Fat (17.6% calories
from fat); 80g Protein; 379g Carbohydrate; 48g Dietary Fiber; 222mg
Cholesterol; 3502mg Sodium. Exchanges: 24 Grain(Starch); 1 Lean Meat; 1
Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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