Brown Bread

Edited from Source : https://www.kingarthurflour.com/recipes/irish-brown-bread-recipe accessed July

2018

4 cups whole wheat flour

2 to 3 tbsp sugar
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1½ cups buttermilk
2 tbsp vegetable oil or melted butter

1. Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.
2. In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder. Make
a well in the dry ingredients and pour in the buttermilk and the oil or butter. Stir together
until blended — some lumps will remain. Turn the dough out onto a floured board and
knead about 10 times, or until it all holds together.
3. Form the dough into a large ball and place it on the prepared baking sheet. Cut a deep
cross in the top. Bake the bread for approximately 40 minutes, or until it tests done (a
cake tester or toothpick inserted into the center will come out clean).
4. Remove the bread from the oven, and cool it on a rack. Enjoy warm or at room
temperature. Store, well-wrapped, for a couple of days at room temperature; freeze for
longer storage.

Week 9: Brown Bread Pate de pommes Page 1 of 2

June 2018
 Pate de pommes

Recipe translated and edited from source: https://www.marmiton.org/recettes/recette_pate-de-

pommes_20413.aspx accessed July 2018

2 kg apples
1.5 kg sugar
1 lemon
1 vanilla pod

1. Peel the apples , cut them into wedges, seed them and put them in a heavy saucepan with
1/2 glass of water, the lemon juice and the vanilla pod . Bring to a boil, then lower the
heat and cook for about 30 minutes, or until no more liquid, stirring often with a spatula.
Cover the pan and set aside from the heat
2. In another large saucepan (or jam pot), put 1 kg of sugar and 1 glass of water. Cook on
low heat, stirring until the sugar melts, then increase the heat of the fire and wait for
large bubbles to appear on the surface. Remove the vanilla from the apples and pour
them into a syrup. Turn briskly, then bring to a boil.
3. Lower the heat and cook slowly from 1:30 to 2 hours, until the dough comes off the
edges of the pan. Stir from time to time to finish crushing the fruit.
4. To sink the dough, the ideal is to use a marble plate surrounded by 4 wooden sticks.
Otherwise, use aluminum molds.
5. Sprinkle the marble (or mussels) with half the remaining sugar and pour the dough on a
height of 2 cm.
6. Smooth the surface and sprinkle with the remaining sugar.
7. Leave at least 3 days in the open.
8. Cut the dough into 2 cm squares and arrange them in paper boxes.

Week 9: Brown Bread Pate de pommes Page 2 of 2

June 2018