Brown Irish Bread
March 7, 2010
In preparation for St. Patrick's Day, here is a traditional Irish bread that is quick, easy and a healthy addition to the dinner table. The best part about this bread is that it doesn't use yeast, so you won't have to wait for it to rise.
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ tablespoons trans fat free light margarine
- 1¾ cups whole-wheat flour
- ½ cup regular rolled oats
- 1½ cups plain nonfat yogurt
- 2 teaspoons nonfat buttermilk
- In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in margarine until mixture forms fine crumbs. Stir in whole-wheat flour and oats.
- Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.
- Turn dough onto a lightly floured board and knead gently 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large, deep X on top of loaf.
- Bake in a 375° F oven until well browned, about 40 minutes. Cool on a rack. Serve warm or cool.
Nutrition Information (per 1-oz. serving)
Calories: 64 (13% from fat)
Protein: 2.4 g
Fat: 0.9 g (sat 0.4 g)
Carbohydrate: 12 g
Fiber: 1.3 g
Sodium: 118 mg
Cholesterol: 2 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Wednesday, March 27, 2013