Due to this recipe using both baking soda and baking powder for leavening, it is deceptively high in salt/sodium. If you're someone who is mindful of salt/sodium content in food, I recommended staying away from this recipe or consuming this in very small amounts over a long period of time which is what I do.
Small batch flat loaf Irish Brown Bread
1¼ cups whole wheat flour
¼ cup quick cook old fashioned rolled oats
1 teaspoon sugar
¾ teaspoon kosher salt
¾ teaspoon baking powder
¾ teaspoon baking soda
1 tablespoon lemon juice or vinegar
1 (scant) cup milk
Non-stick cooking spray (optional)
Place oven rack on middle rung. Preheat oven to 450 degrees farenheit.
Place the lemon juice or vinegar in the bottom of 2 cup liquid measuring cup and fill the cup with milk to equal 1 cup. Set aside to allow milk to “sour”.
In medium to large mixing bowl, stir together the flour, oats, sugar, salt, baking powder and baking soda. Gradually add the “sour” milk. Dough will be very “wet and loose”. Set aside for 3 – 5 minutes to allow dry ingredients to absorb wet ingredients.
If desired, line a cookie sheet with aluminum foil. Spray with non-stick canola oil cooking spray.
Turn dough out onto cookie sheet and shape into ½-inch high round, rectangle or square.
Place in pre-heated over and bake for 5 minutes at 450 degress farenheit. Reduce heat to 400 degrees farenheit and bake for another 30 minutes or until toothpick inserted in center of dough comes out clean.
Remove from oven and let cool 10-20 minutes before serving. Store in airtight container in refrigerator for up to 1 week.
Irish Brown Bread baked on cookie sheet
lined with aluminum foil cooling
before being served
