LUCKY LOAF
Moist Irish brown bread guarantees yummy St. Patrick’s Day spread.
Serves 8 (makes one 8-inch loaf)
Serve with salted butter.
Adapted from a recipe by Jan O’Halloran, a cook in County Clare, Ireland. Unsaltedbutter, for greasing the parchment paper 2 cups plain whole-milk or low-fat yogurt 2 teaspoons baking soda 2 tablespoons flaxseed meal (ground flaxseed) 1 large egg, beaten 1/2 teaspoon salt 1 pound (about 41/2cups) quick-cooking oats (do not use instant oats) 1/4 cup whole or low-fat milk
Preheat the oven to400 degrees. Line an8-by4-inch loaf pan (metal or glass) with buttered parchment paper.
Combine the yogurt and baking soda in a mixing bowl. Stirgently — small bubbles should begin to form and the mixture should fizz a bit. Add the flaxseed meal, beaten egg and salt, folding very gently from the edges toward the center.
Fold in half of the oats, then add the rest of the oats, and finally the milk, stirring to form a slightly sticky, dense dough. Transferto the loaf pan and smooth out the top and sides, making sure the dough is sitting as evenly as possible.
Use the tip of a sharp knife to make ash allows lit lengthwise downthe center, beginning and ending about an inch fromthe edges of the loaf pan. Bake (middle rack) for 1 hour, until the top is a deep golden brown.
Carefully remove the loaf from the pan and discard the parchment paper. Then, put a sheet of aluminum foil on to the oven rack, and place the breadon it, upside down. Bake for 10 minutes, until all the sides area uniform, rich shade of brown.
Transfer the bread to a wire rack to cool completely, right side up; itwill seem quite moist, but will firm up as it cools. Cool completely before serving or storing. Nutrition | Per serving (using lowfat yogurt and milk): 270 calories, 11 g protein, 44 g carbohydrates, 6 g fat, 2 g saturated fat, 30mg cholesterol, 520mg sodium, 6 g dietary fiber, 5 g sugar