|The Taste of Memory--About Food and Wine|
This recipe is courtesy of Judy Warren of Los Angeles who discovered it in an upstairs cafe in the town of Clifden, on the Connemara Coast of Ireland. She reports that the bread makes excellent toast.
225g whole wheat bread flour
25g pinhead oats
25g sesame seeds (hulled)
25g raw or toasted wheat germ
1 tsp baking soda
1/2 tsp sugar
Mix the above ingredients together in a large bowl, and then stir in a
mixture of 1-1/2 large beaten eggs and 1/2 liter of whole milk. Stir until just
moistened, and then spoon into two greased breadpans.
Bake at about 350 degrees until the bottom of the crust sounds slightly hollow when you tap it with a knuckle. Be careful not to overbake. This makes one loaf; just double it for two.
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