Irish brown bread for americans
Bread
Most soda breads are inauthentic and mildly disgusting, and only Americans seem to eat them, but this recipe (derived from Sally Schneider and Maria Robledo's "The Art of Low-Calorie Cooking") produces a loaf remarkably similar to the brown bread they served twenty years ago in Bewley's Tearoom on Grafton Street in Dublin. It's great with good butter and contains so much fiber you could probably knit a sweater out of it.
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