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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the dough: | 2. In a large food processor(or bowl) fitted with metal blade, combine the flours, cornmeal, 1/4 cup oats, wheat germ(or bran), rice, sugar, yeast, and salt. In a small bowl, combine the honey and buttermilk and stir into the dry mixture. | 3. Using a wooden spoon to mix by hand, add the water 1/4 cup at a time until a stiff dough comes together, or process until dough comes together and rides around the bowl with the blade. | 4. On a work surface lightly dusted with flour, knead dough by hand until glossy and elastic, about 10 minutes -- or process in food processor for 45 more seconds. | 5. Proof the dough: | 6. Coat a large bowl with the vegetable oil. Shape dough into a ball and place in the bowl, turning dough to coat all sides. Cover bowl with a clean, damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. | 7. Form the loaf: | 8. Punch down the dough and shape into a tight ball. Return dough to the floured surface, cover, and let rest for 10 minutes. | 9. Sprinkle a baking sheet with cornmeal. Shape the dough into a 10-inch oval, tapering the ends, and place on the baking sheet. Cover with damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 hour. | 10. Bake the bread: | 11. Preheat oven to 350 degrees F. In a small bowl, lightly beat egg with 1 tablespoon of water. Brush loaf with egg wash and sprinkle with remaining tablespoon rolled oats. Using a sharp knife or razor blade, cut 3 diagonal slashes in the top of the dough. | 12. Bake in the lower third of the oven until the loaf is golden brown and sounds hollow when lightly tapped, 50 to 60 minutes. Cool on a rack. Serve at room temperature or toasted. | 13. Store in an airtight container. Enjoy! | 14. TIPS & TECHNIQUES. | 15. To make a sunflower loaf, substitute 1/2 cup hulled sunflower seeds for the rice and add 1 more tablespoon of honey. Sprinkle top with sun-flower seeds before baking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	2 1/2	cups		1236.425	248.4152	41.0315	5.6855
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
cornmeal	1/4	cup		110.41	23.4514	2.4766	1.0949
oat	1/4	cup	fashioned old	57.81	15.5617	4.0655	1.652
oat	1	tablespoon	fashioned old	57.81	15.5617	4.0655	1.652
wheat germ	1/4	cup		103.5	14.8925	6.6556	2.7945
rice	1/4	cup	cooked	168.8125	36.9769	3.2976	0.3052
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
fast rising active yeast	2 1/2	1/2		-	-	-	-
salt	2	teaspoons		-	-	-	-
honey	2	tablespoons		-	-	-	-
buttermilk	1/2	cup		-	-	-	-
mineral water	3/4	cup		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
egg	1			71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.