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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Last week while In Ireland we had lunch at the Avoca Wool Mills' cafe. Their woolen items are beautiful but oh, this bread! As my daughter and I swooned with each bite I asked if I could buy the recipe for the bread. Read more . I was directed to their cookbooks. I am afraid of becoming addicted to this with soup, salad, of just to snack on with butter and get really obese. Ingredients:
6 oz. white flour |
11 oz. whole wheat flour |
3 tbsp bran |
2 tbsp wheat germ |
2 heaping tsp. baking powder |
1 tsp salt |
1 1/2 tsp molasses |
1 - 1 1/2 pints whole milk |
Directions:
1. Preheat your oven to 400 degrees.
2. Generously oil an 8 x 5 loaf pan. Dust it with dried breadcrumbs.
3. Mix the dry ingredients in a large bowl. Add the molasses and stir in enough milk to give the batter a moist but not sloppy texture.
4. Turn the batter into the prepared pan and shake to level.
5. Bake somewhere between 6 to 20 minutes, keeping an eye on the bread to see when it has risen.
6. When it has risen reduce the heat to 325 and continue to bake for another hour.
7. run a knife around the inner sides of the pan to loosen the bread and ease it out.
8. If, when tapped on the bottom the bread sounds hollow, it is done. Otherwise place it back in the oven just on the rack without its pan, and bake a bit more, until it passes the hollow test , about 10 to 15 minutes.
9. Slice to serve and accompany with softened butter.
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