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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.
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