Irish Brown Bread

A friend served with dinner and we loved it!  It's a nice change from muffins or biscuits, and is wonderful with soups.

I'm including two versions, the 'regular' one and a modified one that is sugar-free and low-gluten.  The alternative recipe will be heavier.
~~~~~~~~~~~~~~~

Mix:

• 1 c. flour
• 2 T. sugar (or 1 T. honey)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp salt 

Cut in 1 1/2 T. butter until crumbly.  Add 2 c. whole wheat flour, 1/4 c. oatmeal, and 1 1/2 c. plain yogurt (full fat is good). 



Low-Gluten alternative version

Mix:

• 1 c. rye flour
• 1/2 tsp. powdered stevia
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1/2 tsp salt 

Cut in 1 1/2 T. butter until crumbly.  Add:

• 1/2 c. rice bran
• 1 c. barley flour
• 1/2 c. garbanzo flour (or equivalent gluten-free flours to equal 2 c.)
• 1/4 c. oatmeal
• 1 tsp. Xanthan gum
• 1 1/2 c. plain yogurt (full fat is good)

Mix dough until blended, adding a bit of milk if necessary; it should not be sticky.  Turn out onto a floured surface and knead 5 times.  Mold into a loaf and put on a greased baking sheet.  Bake 40 minutes @ 375 degrees.Mix dough until blended, adding a bit of milk if necessary; it should not be sticky.  Turn out onto a floured surface and knead 5 times.  Mold into a loaf and put on a greased baking sheet.  Bake 40 minutes @ 375 degrees.