UL­TI­MATE IR­ISH SODA BREAD

Canadian Living - - Soups & Breads -

MAKES 12 TO 14 SERV­INGS HANDS-ON TIME 20 MIN­UTES TO­TAL TIME 1 ½ HOURS

2¼ cups all-pur­pose flour 1¼ cups whole wheat flour ¼ cup packed brown sugar ¼ cup each flaxseeds and sesame seeds 1 tbsp pop­py­seeds 1¼ tsp sea salt 1 tsp bak­ing soda ¼ cup un­salted but­ter, soft­ened 1¾ cups but­ter­milk 1 egg Top­ping 1 tbsp but­ter­milk 2 tsp each flaxseeds and sesame seeds 1 tsp pop­py­seeds ¼ tsp sea salt Pre­heat oven to 425°F. Line bak­ing sheet with parch­ment pa­per.

In large bowl, whisk to­gether all-pur­pose flour, whole wheat flour, brown sugar, flaxseeds, sesame seeds, pop­py­seeds, salt and bak­ing soda. Us­ing fin­gers, work but­ter into flour mix­ture un­til mix­ture re­sem­bles fine crumbs.

In sep­a­rate bowl, whisk to­gether but­ter­milk and egg. Pour over flour mix­ture; us­ing wooden spoon, stir un­til ragged dough forms. Turn out onto lightly floured work sur­face; lightly knead just un­til smooth. Di­vide dough in half; form each half into 5-inch round. Trans­fer to pre­pared pan.

Top­ping Brush with but­ter­milk; sprin­kle with flaxseeds, sesame seeds, pop­py­seeds and salt. Us­ing sharp knife, score tops with 3½-inch long X.

To fin­ish Bake un­til browned and loaves sound hol­low when tapped on bot­tom, about 40 min­utes. Let cool on rack for 30 min­utes. Us­ing ser­rated knife, cut into thick slices.

PER EACH OF 14 SERV­INGS about 217 cal, 7 g pro, 9 g to­tal fat (3 g sat. fat), 29 g carb (3 g di­etary fi­bre, 6 g sugar), 24 mg chol, 298 mg sodium, 156 mg potas­sium. % RDI: 7% cal­cium, 14% iron, 4% vit A, 19% fo­late.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.