Russian-Irish unleavened bread with seeds

The whole process of preparation for baking such bread takes no more than 10 minutes, and the bread itself is baked in the oven for just over an hour. It is perfect for the traditional Irish smoked mackerel pate.
How to cook Russian-Irish unleavened bread with seeds
Step 1
In a large bowl, mix the three types of flour, oat and wheat bran.
Step 2
Lightly heat 750 ml of milk, add the molasses and stir until the molasses is completely dissolved.
Step 3
Pour the milk into the flour and bran mixture and stir. The consistency should be a thick porridge. Add more milk if necessary. Don't stir the mixture too hard!
Step 4
Transfer the dough to a loaf tin lightly oiled and lined with parchment paper. If desired, sprinkle the top with a handful of large oatmeal.
Step 5
Bake at 190°C for 20 minutes, then another 60-70 minutes at 170°C. The bread should be well browned, and tapping the bottom of the baked loaf should make a dull sound. Let the bread cool completely before serving.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending

Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.

Lazy lavash lasagna
If you want to make lasagna but are afraid of working with sheets of dough, there is an alternative recipe - lazy lavash lasagna. The ingredients are almost the same as the original recipe. The main difference is the use of lavash instead of lasagna

Beef knuckle
The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col