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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Patricia O'Mahony makes this bread every day at Mary Ann's, the O'Mahonys' famous old pub in the picturesque waterside village of Castletownshend, Co. Cork. The nutty flavour of this wonderfully moist loaf is the perfect accompaniment to the delicious seafood dishes served in both the bar and restaurant. Ingredients:
i lb/450g/4 cups extra coarse wholemeal (whole-wheat) flour |
1 tbsp/1 1/4 us tbsp bran |
1 tbsp/l 1/4 us tbsp wheat germ |
1 tbsp/1 1/4 us tbsp pinhead oatmeal |
1 tsp/1/4 us tsp salt |
1 tsp/1/4 us tsp sugar (try 3-4 tbls) |
1 tsp/11/4 us tsp bread (baking) soda, sifted |
1 tbsp/1 1/4 us tbsp oil |
1 egg, lightly beaten |
16 fl oz/450 ml/2 cups buttermilk (approx.) |
Directions:
1. Preheat a very hot oven, 450OF/230*C/gas 8. Grease a 2 lb/900g loaf tin.
2. Mix dry ingredients well in a mixing bowl. Combine liquids and mix well with the dry ingredients to make a fairly wet dough.
3. Turn into the prepared tin and bake for about I hour.
4. Remove from the tin for the last five minutes' baking if you like a crisp crust.
5. Cool on a wire rack.
6. Note: 1 hour baking is too long, test after 45 minutes.
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