Maple Trout Lilli, who is Irish every day of the year, writes:

The savory herbs in this bread go well with butter and a soft cheese.  This is a basic recipe, enabling you, the baker, to substitute a cup of oat flour for whole wheat or exchange herbs to basil, thyme and oregano.  Eat crusty and warm or at room temp.   Quick, easy and a bit non-traditional, you will not be disappointed.   And while your bread is baking get on your ghillies (Irish dancing shoes) and listen to a little mood music here:

YIELD:  2 medium round loaves

2 cups unbleached all-purpose flour
2 cups whole-wheat flour
1/3 cup maple sugar*
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 cup raw sunflower seeds
1 cup dried currants
1 1/2 cups buttermilk
2 eggs
2 tablespoons unsalted butter, melted

*available at Nebraska Knoll as Maple Snow

1.  In a large bowl, combine flours, maple sugar, baking powder, baking soda, salt, herbs, seeds and currants.

2.  In another bowl, combine buttermilk, eggs and butter with a whisk.  Beat slightly.  Add wet ingredients to dry and stir with a wooden spoon just to moisten.  Turn out onto a lightly floured surface and knead gently until dough comes together, about 5 times.

3.  Divide dough into 2 equal portions and place on a greased or parchment-lined baking sheet, or in 2 greased 8-inch cake plans. Dust with flour.  With a sharp knife, slash tops with an X about 1/2 inch deep.  Bake in pre-heated 375 degree oven for 30-40 minutes or until brown and crusty.


2 thoughts on “Everyone is Irish on St. Patrick’s Day

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