Heart Healthy Recipes - Irish Brown Bread
Irish Brown Bread
By Mayo Clinic staff | Makes 24 slices
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.
2 cups whole-wheat (wholemeal) flour
1 ½ cups all-purpose (plain) flour, plus extra for kneading and dusting
½ cup wheat germ
2 teaspoons baking soda (bicarbonate of soda)
¼ 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 ½ 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.
(per serving or 1 slice or 1/24th of loaf)
Calories: 82 Cholesterol: 10 mg
Protein: 4 g Sodium: 154 mg
Carbohydrate: 15 g Fiber: 2 g
Total fat: 1 g Potassium: 104 mg
Saturated fat: 0 g Calcium: 30 mg
Monounsaturated fat: 0 g
1 slice = 1 carbohydrate serving