Nutty Brown Bread

Recipe By :Ruth Isabel Ross

50 grams pinhead oatmeal -- (2 oz/1/2 cup)
175 grams wheaten meal -- (6 oz/l-1/2 cups) (whole-wheat) flour
75 grams All-purpose Flour -- (3 oz/3/4 cup)
1/2 tsp sugar -- (generous 1/2 US tsp)
1 Heapped Tsp Baking Soda -- (1-1/4 US tsp)
280 ml buttermilk -- (1/2 pint/1-1/4 cups)

Put the oatmeal, flours, sugar and bread/baking soda into a bowl and sift
with your fingers. Add the buttermilk. Mix everything with a wooden spoon.
Knead slightly. Place the dough in a greased tin and bake at 200 C/400
F/gas 6 for 30-35 minutes. Wrap the loaf in a clean tea towel/dish cloth
to keep it from becoming hard. Do not cut it for a few hours but finish
within 24 hours.

Description: "This bread is dark brown and has a 'gritty' texture."
Source: "The Little Irish Baking Book" S(mc formatted by): "chef Dave"

Per Serving (excluding unknown items): 1183 Calories; 10g Fat (7.2%
calories from fat); 49g Protein; 234g Carbohydrate; 29g Dietary Fiber;
10mg Cholesterol; 1575mg Sodium. Exchanges: 14 1/2 Grain(Starch); 1
Non-Fat Milk 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Sometimes called Irish or Scottish oatmeal. These steel cut oats
have a nutty flavor.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/