Irish Brown Bread
- Macroom brown flour 250 g
- Self Raising flour 250 g
- Buttermilk 500 ml
- Baking soda 1 tsp
- Brown sugar 10 g
- Camp coffee liquor 2 tbs
- Salt 2 tsp
- Vegetable oil 2 tbs
- Rolled oats 20 g
Preheat the oven at 180 Celsius degrees.
Combine the dry ingredients first then add the wet ingredients. The consistency meant to be more on the sticky doughy side.
Take a bread baking tray and line it well with some vegetable oil. Place the dough inside it even the top out and sprinkle some rolled oats on the top.
Place another bread baking tray over the one you have the dough in. This will help the bread to cook evenly.
Bake the bread for 45 minutes, then remove the tray we used to cover the bread. Bake for an additional 10 minutes to crispen the outside crust on the bread.
Take the bread out of the tray once it is fully baked.
By using a knife loosen all sides and the bread should be easily removed. Turn the bread upside down and let it completely cool before cutting.