Irish Brown Bread with Smoked Salmon |
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Prep Time: 15 Minutes Cook Time: 150 Minutes |
Ready In: 165 Minutes Servings: 8 |
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This bread is adapted from Jean Lemlin's recipe, from our March 1994 issue. Ingredients:
1 cup unbleached all-purpose flour plus additional |
1 cup whole-wheat flour |
1/3 cup old-fashioned rolled oats |
1/4 cup toasted wheat germ |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon caraway seeds |
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits, plus 1 stick (1/2cup) unsalted butter, softened |
1 cup plus 2 tablespoons well-shaken buttermilk |
1/2 pound thinly sliced smoked salmon |
1 bunch fresh chives, trimmed |
Directions:
1. Preheat oven to 400°F.
2. Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
3. Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour and spread lightly over round with your fingertips. Cut a 4- to 5-inch X (1/2inch deep) in top of dough.
4. Bake in middle of oven until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
5. Make canapés with bread, softened butter, salmon, chives, and pepper to taste.
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