An Excellent Brown Loaf

Radio Record, Volume III, Issue 32, 21 February 1930, Page 26

An Excellent Brown Loaf

(By

an Irish Cook

LOAF of delicious brown bread, erisp, fragrant, with all the flavour of the wheat, can be made from start to finish in half-an-hour. Doctors are constantly advising brown bread, everyoue agrees that it is the most wholesome, yet we eat a great deal more white, perhaps because most brown bread so soon becomes stale and dry. In Ireland, every little peasant girl can make a loaf of brown bread almost before she has learnt to read, because day by day she sees her mother bake batches of brown "soda bread." This is how it. is done: Take one pound of wholemeal flour and rub into it thoroughly a small level teaspoonful of bicarbonate of soda, and rather less of salt. Mix it into a light dough with sour milk. It is essential that the milk should be sour or the bread will not rise. Knead it lightly but firmly for three or four minutes, then shape into a round, flat cake about an inch and'a half thick. ‘ A Baby Loaf. AKE on a floured tin in a moderate oven for fifteen to twenty minutes. When done it will sound hollow if tapped on the bottom. Half the quantity can be used, and will make a baby loaf sufficient for three or four people. The bread can be varied by making it with half white and half wholemeal flour. It is then less erumbly, but Jacks the distinctive flavour of the whole wheat.