Brown Bread with Smoked Salmon

March 2007
Brown Bread with Smoked Salmon

by 3 people

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At Matt Murphy's Pub near Boston, this simple bread-and-fish plate is a St. Patty's Day must.

Makes: 6 servings

Prep: 20 mins

Cook: 2 hrs

  • 2 1/2 cups all-purpose flour, plus more for sprinkling
  • 2 1/2 cups whole wheat flour
  • 2 1/2 cups oat bran
  • 1/2 tablespoon baking soda
  • 1 tablespoon coarse salt
  • 1 1/2 quarts buttermilk
  • Butter and capers, for serving
  • 1 pound smoked salmon, thinly sliced
  1. Preheat the oven to 375 degrees . In a large bowl, combine the flours, oat bran, baking soda and salt. Add 1 quart buttermilk and stir with a wooden spoon. Stir in more buttermilk (about 1 cup), stopping when the dough holds its shape and is wet and sticky but not runny.
  2. Divide the dough into two balls, place on a floured baking sheet and sprinkle flour on top. Using a sharp knife, score the tops of the loaves with an "X." Bake for 1 hour, then rotate the pan and bake until the loaves are cooked through, about 50 minutes. If the crust is too hard and crunchy, cover the bread with a damp kitchen towel as it cools.
  3. Slice and serve with butter, capers and smoked salmon.
Tip Smart move
  • Tap the bottom of the loaf to check for doneness; it should sound hollow.