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Brown Irish BreadBrown Irish Bread

Jami Nolen

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



  1. 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.
  2. 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.
  3. 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.
  4. 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


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