Irish Brown Bread

When Cristina Faulkner visited County Armagh, Ireland, the home of her husband's ancestors, she discovered this simple crusty brown bread. Faulkner replaced the buttermilk in the original recipe with yogurt. It's such a quick and easy bread to make, her son started baking it when he was 7.

Yield: 1 loaf (about 1 3/4 lb.)

Ingredients

• 1  cup  all-purpose flour
• 2  tablespoons  sugar
• 1  teaspoon  baking powder
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1 1/2  tablespoons  cold butter or margarine
• 2  cups  whole-wheat flour
• 1/4  cup  regular or quick-cooking rolled oats
• 1 1/2  cups  plain nonfat yogurt
• Milk

Preparation

1. In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter 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 X on top of loaf.

4. Bake in a 375° oven until well browned, about 40 minutes. Cool on a rack. Serve warm or cool.

Nutritional analysis per 1-oz. serving.

Nutritional Information

Calories:

64 (13% from fat)

Protein:

2.4g

Fat:

0.9g (sat 0.4)

Carbohydrate:

12g

Fiber:

1.3g

Sodium:

118mg

Cholesterol:

2mg