Brown Bread with Smoked Salmon
March 2007
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 1/2cups all-purpose flour, plus more for sprinkling
- 2 1/2cups whole wheat flour
- 2 1/2cups oat bran
- 1/2tablespoon baking soda
- 1 tablespoon coarse salt
- 1 1/2quarts buttermilk
- Butter and capers, for serving
- 1 pound smoked salmon, thinly sliced
- 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.
- 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.
- 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.