Recipe#6499

Title: IRISH BROWN BREAD #2 MONICA SHERIDAN

  From "The Art of Irish Cooking" by Monica Sheridan

   4       c            Stone Ground
                        Whole wheat flour
   2       c            White flour
   1 1/2   ts           Salt
   1 1/2   ts           Baking soda
   2       c            Buttermilk or sweet milk
   2       tb           Butter
   2       tb           Sugar
  Mix the whole wheat flour throughly with the white
  flour. Rub the butter into the flours. Add the salt,
  and soda.
  
  Make a well in the center and gradually mix in the
  liquid. Stir with a wooden spoon. You may need less,
  or more liquid - it depends on the absorbent quality
  of the flour. the dough should be soft but managable.
  
  Knead the dough into a ball in the mixing bowl with
  your floured hands.
  
  Put in on a lightly floured baking sheet and with the
  palm of your hand flatten out in a circle 1 1/2 inches
  thick. with a knife dipped in flour, make a cross
  through the center of the bread so that it will easily
  break into quarters when it is baked.
  
  Bake at 425 degrees for 25 minutes, reduce the heat to
  350 degrees and bake a further 15 minutes.
  
  If the crust seems too hard, wrap the baked bread in a
  damp tea cloth. Leave the loaf standing upright until
  it is cool.
  
  The bread should not be cut until it has set - about 6
  hours after it comes out of the oven.