This bread is very dense and flavorful and pairs wonderfully with Irish Stew. It’s also a great accompaniment for sharp cheeses and soups. Try this bread with a light supper platter of olives, cheese, sliced cucumbers and tomatoes and, of course, a glass of mead.
- *Preheat oven to 400 degrees. Lightly grease two large baking sheets with softened butter, then sprinkle lightly with whole-wheat flour; tap to discard any excess flour.
- *Combine both flours, brown sugar, caraway seeds, baking soda and salt in a large bowl. Add the melted butter.
- *Combine the molasses and the buttermilk, then add to the bowl and mix with a spoon (or your hands), until a soft dough forms.
- *Divide dough in half, and then in half again. One at a time, form the four pieces into round loaves by gathering and tucking the edges under. Place two loaves on each baking sheet, with some space between them as room for rising. Using a sharp knife, slash the surface of each loaf a couple of times.
- *Bake for 20 - 30 minutes, until the bread feels hard and crispy and you can see that the bottom has browned around the edges. Remove from oven and cool on a wire rack or tilt the loaves on their sides to cool. Serve while it’s still hot with soft butter. Makes 4 six inch round loaves.
- Note: This bread is very dense and flavorful. It’s a great accompaniment for sharp cheeses and soups. Try this bread with a light supper platter of olives, cheese, sliced cucumbers and tomatoes and, of course, a glass of mead.