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Irish Wheaten Bread

If you’ve ever been to Ireland and savored the wonderful brown bread that graces every table, you will be so pleased to be able to make it for yourself — and if you’ve never had the privilege of a taste, ready yourself for a treat! This recipe was given to us by a women we stayed with years ago near Tipperary, in Northern Ireland, where she and her husband ran an organic dairy farm (where they made ice cream — an indisputable bonus to the bed-and-breakfast provided!). This bread has been a standard in our kitchens for over a decade and is one of our children’s all-time favorite recipes. Served warm with butter at dinner, toasted and spread with marmalade at breakfast, sandwiched with cheese and chutney at lunch . . . the possibilities are endless. One mixing bowl, one wooden spoon, and you’re on your way to Ireland!

Irish Wheaten Bread

1½ cups all-purpose flour
1½ cups whole wheat flour
½ cup sugar (or less, if you want it less sweet)
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup buttermilk
¾ cup milk (low-fat okay)

Preheat the oven to 375°F. In a large bowl, combine the dry ingredients. Add the buttermilk and the milk, and stir well to incorporate everything. Turn the dough into a buttered loaf tin and bake for 10 minutes at 375°F. Reduce the oven temperature to 325°F and continue baking for 40 minutes, or until the loaf is browned and sounds hollow when tapped. Cool in the tin on a wire rack.

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