*  Exported from  MasterCook  *

                       Irish Whole-Grain Soda Bread

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      C             Whole-wheat flour
                        preferably stone ground
   1      C             All-purpose flour -- plus
                        extra for working dough
   1 1/2  Ts            Baking soda
   1 1/2  Ts            Salt
   1      C             Old-fashioned oats
   2      C             Buttermilk
   2      Tb            Dark molasses OR
                        Black treacle

   Thoroughly combine whole-wheat, and all-purpose   flours, baking soda and salt in large bowl. Stir in  oats and make well in center. Combine buttermilk and molasses in separate bowl.  Pour mixture into flour well and gradually work into flour with fingers or spoon.   Knead dough lightly 3 or 4 times on floured surface   and divide in half. Shape into 2 round loaves, each about 5 inches in diameter. With sharp knife, score   loaves with cross slash, cutting about 1 inch deep. Place loaves on ungreased baking sheet and bake at   425 degrees 15 minutes,
then reduce hat and bake 25 to   30 minutes longer or until loaves are brown on top and   sound hollow when tapped on the bottom. Cool at least   5 minutes on cooling rack. Loaves can be baked several   hours ahead and reheated in low oven. Cut into thick   or thin wedges. Serve warm or at room temperature.  Makes 2 loaves, 8 servings each.   Presented by: Kathleen Desmond Stang, L.A. Times.  This version, flavored with old-fashioned rolled oats and dark molasses, is similar to the soda bread served at Ballymaloe House in County Cork, Ireland.  Bake the bread early in the day and reheat it just before the guests arrive.

                   - - - - - - - - - - - - - - - - - -