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Seamus Walls Brown Bread


2 lbs Wheat flour
1 lb Self-raising flower
2 oz Coarse Bran (55 gr)
2 oz Wheat germ
2 tsp Baking soda
1 tsp Salt
2 oz Brown Sugar
4 oz Butter
2 large Eggs
1 3/4 pints Buttermilk

Preheat oven to 425F.

Mix all dry ingredients. Rub or cut in butter with pastry blender. Whisk eggs into buttermilk. Add liquid to dry mix. Mix thoroughly until nice and soft. Shape into two loaves. Brush with milk, cut across top diagonally 3 or 4 times. Put on pizza stone or greased baking sheet sprinkled with cornmeal. Reduce heat to 400, bake 40 45 minutes or until top is nicely browned and bread sounds hollow when tapped on bottom. Otherwise, turn over and bake additional 5 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.