You don’t need to wait for St. Patrick’s Day to enjoy this quick and delicious irish bread rich in flavor and in fiber. What makes it different from the other breads it’s the baking powder instead of the yeast. So in less than one hour you can have a wonderful fresh dark bread ready to eat. From start to finish. In this recipe is served with salmon which is also a typical irish food.
A quick bread made with baking powder instead of yeast.
- whole wheat flour - 2 1/2 cups
- unbleached all-purpose flour - 1/2 cup
- steel-cut oats - 1/2 cup
- wheat germ - 1 tbs.
- baking soda - 1 tsp
- baking powder - 1 tsp.
- salt - 1/2 tsp
- buttermilk or- yogurt - 2 cups
- milk - 1/2 cup
- egg - 1 big or 2 small
preheat oven to 375*
Coat a 9x5-inch pan with oil or butter, line it with parchment paper and coat with oil or butter (I can't stand the cooking sprays!)
Mix all dry ingredients together. Combine buttermilk and egg(s) (in case you don't have any buttermilk, yogurt and milk are ok too), add to flour mixture. Stir just until combined.
Pour the mixture into the pan. Bake at 375* for 40 minutes or until a wooden pick inserted in the center comes out clean. Remove from the oven, remove from the pan and let it cool down before slicing.