Healthy Recipe:

Recipe: Irish brown bread




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Recipe: Irish brown bread

By Mayo Clinic staff
Original Article:  http://www.mayoclinic.com/health/healthy-recipes/RE00036
  • Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving
  • Low fat = no more than 3 g of fat per serving
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Dietitian's tip: A staple in homes all over Ireland, this hearty round wheat bread is a snap to make. It's typically cut into wedges and served with jam for the morning meal. Don't forget to cut an X into the top of the dough.

By Mayo Clinic staff
Makes 24 slices

Ingredients

    • 2 cups whole-wheat flour
    • 1 1/2 cups all-purpose flour, plus extra for kneading and dusting
    • 1/2 cup wheat germ
    • 2 teaspoons baking soda
    • 1/4 teaspoon salt
    • 2 cups low-fat buttermilk
    • 1 egg, lightly beaten

Directions

Preheat the oven to 400 F. Have ready a nonstick baking sheet.

In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Beat in the buttermilk and egg and stir just until moistened.

Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. Gather into a loose ball.

On the baking sheet, form the dough into a 7-inch round. Dust the top of dough with a small amount of flour. Cut a 4-inch X into the top of the dough, cutting about 1/2 inch deep. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped, 25 to 30 minutes. Transfer to a wire rack and let cool for 2 hours (ideally) before slicing.

Nutritional analysis per serving

Serving size: 1 slice
Calories82 Sodium154 mg
Total fat1 g Total carbohydrate15 g
Saturated fat0 g Dietary fiber2 g
Monounsaturated fat0 g Protein4 g
Cholesterol9 mg   
Mayo Clinic Healthy Weight Pyramid Servings Diabetes Meal Plan Exchanges Dash Eating Plan Servings

 

Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
RE00036 March 1, 2012

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