3 1/4 cups Stone-ground wheat flour
1 1/4 cups all-purpose flour
2 teaspoons sea salt
1 1/2 teaspoons baking soda
1/2 cup oatmeal (Irish or Scottish Steel-cut)
2 1/2 cups buttermilk
Sift flours, salt, and baking soda together in a large bowl. Stir in oats and make a well in center and add buttermilk. Stir with a wooden spoon until mixture forms a soft moist dough. If it sems too dry, add a little more buttermilk.
Turn dough onto a lightly floured surface and form it into a large rounded disk, about 8" in diameter. Remove to a buttered baking sheet and with a sharp knife; cut a deep cross through the dough almost cutting th disk into quarters.
Bake the bread in the middle of a preheated 450 degree oven for 15 minutes. Then reduce heat to 350 degrees and bake for 30 - 35 minutes more or until bread is crusty and richly browned.
Cool on rack.
Yields on large loaf.
And the finished loaf looks like this:
Bob's Irish Wholemeal Bread
Makes two loaves
6 cups stone ground wheat flour
6 Tablespoons wheat bran
6 Tablespoons wheat germ
6 Tablespoons Scottish or Irish (steel cut) oatmeal
6 Tablespoons Soft brown sugar (make 2 of those Tablespoons heaping)
2 Tablespoons Flax meal (optional)
2 teaspoons soda (heaping)
1 quart buttermilk
4 Tablespoons canola oil
2 large eggs (brought to room temperature)
Preheat oven to 400 degrees.
Put all dry ingredients (except brown sugar) into a bowl and mix well. Whisk eggs, oil, brown sugar, and half the buttermilk together. Make a well in the center of the dry ingredients and pour in liquid. Using a wooden spoon, gently mix as you add the remainder of buttermilk. The dough should b soft and sloppy. IF you think it too dry, add a little more buttermilk. Pour into oiled bread pans and bake for 60 minutes or until bread is nice and crusty and sounds hollow when tapped. cool on a wire rack.
note: you can substitute oat bran for the wheat bran.
And here it is baked!
1 comment:
The breads was so "ONOlious" it would go perfect with Portugese Bean soup........YUM!!
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