Irish Wheaten Bread
Preheat oven to 375.
2 c all-purpose flour
2 c whole wheat flour
(or 4 c flour of your choosing, I like adding extra wheat bran, and I’m going to try adding 2 Tb of cornmeal to it next time for a little extra texture)
2 Tb sugar
1 tsp salt
1 tsp baking soda
3 Tb margarine
Mix in measuring cup and pour over dry ingredients:
1 1/3- 1/2 c buttermilk
2 egg whites
Stir just til moistened. Knead 10 times. Don’t over do it. Gentleness will be repaid by tender, flaky bread.
Pat into an 8″ wide flat circle. You can bake it in an 8″ round cake pan, if you like. I just pat it out on parchment paper on a cookie sheet. Score it with an X, about 1/4″ deep.
Bake at 375 for 45 min. Easy tip for checking any bread: it should sound hollow if you rap it with your knuckle on the bottom. Cool on wire rack. Cut into 12 wedges. Serve with stews or salads. Hearty and satisfying. Great to whip up and put in the oven while you make the rest of supper.
A bread to make your loved ones feel tended.
180 cal, 6 g pro, 3.5 g fat, 3 g fiber