The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Irish Mixed Bread

Bskeados's picture
Bskeados

Irish Mixed Bread

At a time like this it's easy to get a bread ready in an hour. This is my third in four days and if I keep it up I'll have to get some new clothes when this is over. Delicious for breakfast or with a little cheese for lunch. I also made the chiabiatta from this site and though it didn't seem like it was going to work , it came out quite good. 

For this bread I combine white flour, whole meal and some rolled oats, and any other grain in the cupboard about a little over 3 cups, a teaspoon of soda and a teaspoon of baking powder and buttermilk. Can't go wrong. Different every time but always good. I use a small cast iron pan with a little melted butter on the bottom.

Comments

Our Crumb's picture
Our Crumb

If that bread tastes as good as it looks, you're eating very very well. 

How exactly do you bake it?  In a "small cast iron pan with a little melted butter on the bottom" but... on the stove top?  In the oven?  If the latter, how hot and how long?

Thanks and Happy Baking,

Tom

Bskeados's picture
Bskeados

Bake in a 9inch cast iron pan though you can put right on a cookie sheet with a little flour at 410 for about 50 minutes. Baking time seems to vary from 50 to 60 minutes. When it sounds hollow it is done.

If you don't have buttermilk you can use 3 teaspoons of baking powder and milk.

Our Crumb's picture
Our Crumb

Perfect.  Thanks!  Might have to give this a try.

Cheers and be safe,

Tom

clazar123's picture
clazar123

To sour some milk to use as a substitute for buttermilk, just add 1-2 tsp vinegar or lemon juice to a cup of milk and let it sit for 10-15 minutes. It will curdle a bit but it makes a great substitute for buttermilk.