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Irish-Style Brown Bread

Recipe photo courtesy of Jonathan Lovekin

This humble loaf, which gets a small update with the addition of rye flour, is similar to the one you would find every day on the traditional Irish table, served with butter and jam, smoked salmon, or stew. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Source: Martha Stewart Living, March 2017
Total Time Prep Yield



Cook's Notes

In this recipe, the dough is cut into six wedges that are baked close together, so they form a loaf that's easy to pull apart. If you prefer to make the loaf easier to slice, don't cut through the dough -- just use a sharp knife to make shallow slashes before baking.

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How would you rate this recipe?
  • becharouchgmai
    15 MAY, 2017
    I tryied today. Not the same old bread, with a rustic texture. Tastes good and it is a good replacement for white bread on diets (lots of fiber, low fat!). I will make it again, with sunflowers seeds, and maybe thiner, like crackers

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