* Exported from MasterCook *
Mayo Irish Brown Bread
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
-------- ------------ --------------------------------
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.
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.
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.
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
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.
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.
Per slice (based on 24 slices): Cals 82; Protein 4g; Carbs 15g; Total Fat
1g; Cholesterol 10mg; Sodium 154mg; Fiber 2g; Potassium 104mg; Calcium
30mg.
1g; Cholesterol 10mg; Sodium 154mg; Fiber 2g; Potassium 104mg; Calcium
30mg.
Source:
"The New Mayo Clinic Cookbook, published by Mayo Clinic Health
Information and Oxmoor House"
S(Formatted by Chupa Babi):
"Sept 2013"
- - - - - - - - - - - - - - - - - - -
"The New Mayo Clinic Cookbook, published by Mayo Clinic Health
Information and Oxmoor House"
S(Formatted by Chupa Babi):
"Sept 2013"
- - - - - - - - - - - - - - - - - - -
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); 0 Lean Meat; 0
Non-Fat Milk; 0 Fat.
from fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 10mg
Cholesterol; 152mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 0 Fat.
Nutr. Assoc. : 26182 14 0 81 0 0 0
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As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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