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Measurements
      Title: Whole-Grain Irish Soda Bread
 Categories: Breads, Irish, Dkuhnen msn
      Yield: 16 servings
 
  1 2/3 c  All-purpose flour (400ml)
      1 T  Sugar (15ml)
  1 1/2 t  Baking soda (7ml)
    1/2 t  Salt (2ml)
      2 c  Whole wheat flour (500ml)
    2/3 c  Old-fashioned rolled oats
           (150ml)
    1/4 c  Natural bran (50ml)
      2 c  Buttermilk (500ml)

-------------------------TOPPING-------------------------------
      1 T  Buttermilk (15ml)
      1 T  Old-fashioned rolled oats
           (15ml)
 
  Preheat oven to 375f (190c).  In a large bowl, sift together
  all-purpose flour, sugar, baking soda and salt; stir in whole wheat
  flour, 2/3 cup (150ml) oats and the bran.  Make a well in the centre;
  add buttermilk. Stir until a soft dough forms.  Turn out dough onto
  lightly floured surface; knead 5 or 6 times until smooth.  Shape
  dough into a ball; pat into an 8 inch (20cm) round.  Place on greased
  baking sheet.  With sharp knife dipped in flour, cut a large deep
  cross on top of loaf. Topping...Brush loaf with buttermilk; sprinkle
  with oats.  Bake for 50 to 60 minutes, until well risen and golden
  and loaf sounds hollow when tapped on base.  Immediately wrap in
  clean, dry tea towel; set aside to cool. Source:  Homemaker's
  Magazine, March 1996 edition. Recipe shared by Deborah Kuhnen.


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