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Irish Brown Bread

  • 1 3/4 cups all purpose flour
  • 1 3/4 cups whole wheat flour
  • 3 Tablespoons toasted wheat bran
  • 3 Tablespoons toasted wheat germ
  • 2 Tablespoons old-fashioned oats
  • 2 Tablespoons packed dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (1/4 stick) chilled, unsalted butter, cut into pieces
  • 2 cups buttermilk
If you can't get to Ireland to savour their wonderful Brown Bread, this is the best recipe I've found using American whole wheat flour.

Preheat oven to 425°F. Butter a 9x5x3-inch loaf pan.

Combine first 8 ingredients in a sizeable bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form a soft dough. Transfer dough to prepared loaf pan.

Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes (be patient, you rascal). Turn bread out of pan and cool right side up on rack.

From: AnSamhradh AnSamhradh@aol.com
Submitted by Tess M Nov 10, 2009
15 min 30 min 45 min

Bran

  • Wheat bran is often used to treat constipation
  • Many scientists believe that bran helps to prevent colon cancer
  • Bran has been proven to reduce cholesterol and blood pressure
  • Bran is high in fiber, and grains without the outer layer lose much of the fiber health benefit
  • Bran is the healthy part of most grains and is removed during processing for many factory-made foods
  • Bran is a general term for the outer shell of grains such as rice, oats, and wheat

Buttermilk

  • Yogurt mixed with milk (2 to 1 ratio) is a good substitute for buttermilk
  • A good buttermilk substitute is to combine a cup of milk with a tablespoon of lemon juice and let it stand for 10 minutes
  • Buttermilk has no butter content and actually has lower fat content than sweet milk
  • Cultured buttermilk is thick and a little bit sour like yogurt
  • Cultured buttermilk is made from lowfat mlk and is fermented with acid
  • The most common use of buttermilk today is to be condensed and used for baking
  • Buttermilk is the liquid that remains in the churn after the butter forms into a solid

Wheat

  • The wheat germ or embryo of the wheat seed contains vitamin B and vitamin E which has been linked to brain health and Alzheimer's prevention
  • 100% whole grain wheat is good for the digestive system of most people and provides relief from irritable bowel syndrome
  • Whole grain wheat is high in vitamin B which breaks down fat and helps the nervous system
  • If you are looking for the healthy wheat products, avoid labels with words such as "enriched," "bleached," and "semolina"
  • Japanese scientists tested over 300 varieties of wheat and found that the Einkorn variety was least likely to trigger allergic reactions such as the ones experienced by people with Celiac disease
  • In the 1950's, scientists created new hybrids of wheat that are shorter and hardier
  • Wheat products today are higher in gluten through the farming of hybrid wheat strains
  • The use of wheat to make bread dates back to Ancient Egypt
  • Corn is the only food produced in higher volume than wheat and much of that is for consumption by animals
  • Whole grain wheat is good for controlling diabetes because it is high in the important mineral magnesium
  • An American Journal of Clinical Nutrition study indicated that women who consume whole wheat weigh less and lose weight more easily
  • 100% whole wheat products are high in fiber and manganese
  • Wheat that has been highly processed loses the most healthy parts: The germ and the bran

Brown sugar

  • Some people rub a mixture of brown sugar on the skin improve complexion
  • Both white and brown sugar are over 95% sucrose so the health difference is negligible.
  • Brown sugar is different from common white sugar because it contains molasses

Sugar

  • The American Heart Association recommends the following for daily sugar intake: 9 Tsp (Men), 5 Tsp (Women), 3 Tsp (Children)
  • The average american consumes over 20 teaspoons of sugar per day
  • Most sweeteners including sugar and fruit extracts, cane juices, honey, syrup, etc. have a fructose/glucose ratio of approximately 50/50
  • Fructose is found in sugar and most sweeteners and is unhealthy because it goes straight to the liver causing diabetes and heart disease
  • Sugar is sometimes referred to as "evaporated cane juice"
  • Many people choose sugar over high fructose corn syrup because sugar is not as highly processed
  • Consumption of sugar increases insulin levels, increases energy, but then leads to a drop in both and likely a craving for more food
  • Sugar is a carbohydrate with about 9 calories per sugar cube
  • About 40% of the world's sugar production comes from Brazil
  • The fully mature sugar cane stem can grow as tall as five meters
  • Sugar cane and sugar beet are the most common sources of refined sugar

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