king arthur irish brown bread

In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder. Dont overmix. Coarsely ground from red whole wheat, this soft flour is our version of the whole grain flours used to bake traditional Irish breads. Elizabeth David says a scant teaspoon of dry yeast per pound of flour; 3 teaspoons for 4 pounds. This time I changed it by adding 2 full cups of buttermilk, some rough cracked whole grain hot cereal, rounded cupfuls of flour to make a bigger loaf, and baked it it in a loaf pan because I like a taller loaf. Thanks Cecily! What a thrilling find this site and your Irish brown bread! http://celnat.fr/farines-et-autres-moutures/semoules/1333-semoule-fine-complete-de-ble-dur-. Yes, sometimes I take that shortcut too, and use regular milk with a little lemon juice if there's no buttermilk on hand. Though Irish brown bread is also a soda bread, it's a much different loaf. Honey-Bunches, you had me at the word, bread! Fresh yeast is available in most supermarkets in the United States, in the refrigerated section. Step 1 Preheat oven to 425 and lightly grease a large cast-iron skillet with cooking spray (alternatively, line a large baking sheet with parchment). Method. The bread should be risen and browned, and sound hollow when tapped on the bottom. Irish Buttermilk Brown Bread Recipe | King Arthur Baking It's perfect with breakfast, as a mid-afternoon snack or to whet the appetite for dinner. I would buy a ticket back just to go have the brown bread. Set aside. Preheat oven to 375 F. Maureen: I saw that recipe online but the picture accompanying it wasnt the same bread, which made me suspicious. Thank you so much for sharing this - Ill have to try the Cork version of brown bread soon! I found this chart from King Arthur Flour that I hope will help: it shows how to adjust the liquid, leaveners, and bake time for your altitude, and notes at the bottom that the conversions should work well for quick breads like this Brown Bread. Have a great Sunday! Thank you again, -N. With regard to the crust being crunchier than expected, I learned a tip from my granny in Ireland. Ive been making a very similar bread once a week for a couple of years now using 1 1/4 cups each of stoneground whole wheat flour and rolled oats and 1 cup of unbleached white flour with 1 packet of fast acting yeast. Kitchen Scales Pans. Then I tried it with some Irish butter and it was just like being back there! Gather all of the ingredients to make the Guinness brown bread. If you're planning a trip to Ireland, I'm certain that, like us, you'll be able to enjoy Irish Brown Bread everywhere you go. When I tested the recipe with the French whole-wheat flour versus the Irish coarsely ground flour, there was no comparison: The Irish flour took the bread to a whole other level and thecrumb wasjust like the loaves at Ballymaloe. Thank you for the lovely comment. Two good brands are Bob's Red Mill and Arrowhead Mills. The best thing about having a loaf of Irish Brown Bread on your counter is that it's a natural accompaniment with literally every meal. Hi Micky, I think you could certainly try to make the bread with wholemeal flour only - if you go to the Odlums website, they have one or two "healthy" brown bread recipes made with all wholemeal flour. I love a hearty bread like this! It was also offered every morning at our B&B, along with other traditional Irish food like black and white puddings, barmbrack and scones. Thank you for sharing. I used the exact same ingredients as theirs, as well as locally available flour, but my pans and oven were different and had slightly varyingresults. Try not to overmix, as that can lead to a tough loaf. What both white and brown soda breads have in common is that they're leavened with baking soda and baking powder. I'm glad it brought back memories of being in Ireland for you - that's why I love to make it, too. Oh dear you said 1/2 in your directions. Let the loaf cool, then slice it up. Would allow for a nice crust I think. At Ballymaloe House, to accompany the Irish breakfast, they serve soda bread, Irish scones (similar to what we call biscuits in the states), and brown yeast bread, to eat alongside. Thank you!! Hi Sabine, The white flour is 1 3/4 cups. Ive wandered to others for a comparison and keep coming back to yours. Will follow your lead exactly. Once we were back home, we really missed those rustic slices. It was such a smashing success I think I baked it three times in one week. And I cant stop baking it delicious. Hi-ya! This bread is a staple in Ireland and one you should try. Irish butter cookiesare favorite melt in your mouth shortbread cookie recipe that does call for Irish butter, no substitutes. Im wondering how course the settings should be for this bread, hmm. Just a question though. David, thank you for including the closest French ingredients, especially the type of flour. Stir together until blended some lumps will remain. Ballymaloekindly packed me up some of the flour that they use, so I had that, and I headed to my local natural food store to get regular whole wheat flour (T150, in France) to do a side-by-side comparison, which Ill get to in a minute. Thank you for your reply. Irish Brown Bread is great for dipping into a nice big bowl of Guinness Stew or Dublin Coddle. On the superstitious side, the cross is to let the devil out! Brush the top with the melted butter. Bring a taste of Ireland to the table. What a wonderful piece! along the way, but thats the fun of it, right? We got our deft, compact & utterly delicious loaves from the Totnes market where a group of a TRIBE living in the Taunton area sold their products. Hi Ali, Thanks for trying my Brown Bread! Remove it from the oven, and serve warm. I love baking bread. The brand they use at Ballymaloe is Kells Wholemeal Flour made with local Irish (and Canadian) wheat. Dust with all-purpose flour, tapping out excess. Ill be trying out this recipe soon! It's not as finely ground as standard whole wheat flour. I had to add more buttermilk just to be able to knead it all together which still felt really dry but overall it came out okay. Mix all above. Thank you so much for making my Brown Bread recipe and sharing this feedback with me and our other readers! Oh, and I only used 2TBSP sugar since I like traditional brown bread and was nervous about it being too sweet. Reduce the heat to 400F then bake for an additional 20-25 minutes or until the bottom of the bread sounds hollow when tapped. Hungry Enough To Eat Six is comfort food and baking inspiration! Make a well in the dry ingredients and pour in the liquids. Hi Sharon, Thanks for the question. I just made this the other day and it was amazing. Jennifer: Yes, that is a great book. Published: October 14, 2018 Modified: November 9, 2022 by Author: Analida Word count:1402 words. Preheat the oven to 400 F. Have ready an enameled cast-iron Dutch oven or a baking sheet. Best Irish Brown Bread Recipe - How To Make Irish Brown Bread Thanks! Most recipes and foods have been adapted for the various countries and kitchens theyre prepared in, and you should feel free to do the same with this one. Looks divine! After decades of testing and baking, they settled on this one, which requires just a few minutes of mixing, no kneading (well before no-kneading became popular), and theres no needone- to two-hourwaits for the bread to rise either. Used whole wheat flour, substituted 4 tbsps for wheat germ and used regular yeast. Dissolve the granulated 4.5/5 (68) Servings: 1 I cant wait to try it. I loved the way mine came out, almost exactly like their loaves. Bake the bread for 35 to 45 minutes, or until it tests done (a cake tester inserted into the center will come out clean.) at: but my pans and oven were different and had very ____________ results. Stir together until blended and no dry spots remain; the dough will be soft and sticky. Add the second tablespoon of butter and . We may earn a commission from your purchases. Your guidance through this bread-making is incredibly wonderful. It's delicious when slathered with butter or blackberry jam. Using a fork or spatula, stir gradually until combined. Ive just arrived in New Zealand where the standard is not quite the same. I have a French student staying and I am nervous to give her my rustic bread! Also, you, and most of your readers are incredibly lucky to be able to eat all these wheat things. I wanted to ask a question please : Is it necessary to add so much sugar? I think with much less sugar it will be perfect. Instead, it relies on yeast to rise, which makes it a yeast bread. This turned out great! I was lerry about this recipe because it did not call for eggs or butter. My sons are all grown, married and their wives are all good cooks Sometimes I will read the title of your recipe and find it hmm ok its just bread but by the time I am done reading the post I have two bags of Irish wheat flour and molasses in my Amazon cart and the recipe is pinned + boomarked. A finished loaf of this Irish bread will be dark brown with a firm crust and will have a hollow sound when you knock on the bottom. Because ovens/pans are different, mine was a bit lighter on the outside, but inside, the rugged taste of the whole-wheat flour came shining through, and it was hard to wait long enough to let theloaf cool before lopping off a few slices. There was also a huge amount of salt in it, and I wasnt sure if it had been transcribed wrong or what. I've tried it several ways, with more and less sugar, molasses, and changing the ratio of whole wheat to white flour. Blend together the stone-ground wheat flour, all-purpose flour, wheat germ, sugar, baking powder, baking soda and salt in a large bowl. Now that I have more time, I now have an interest in food/cooking, wine and , of course, chocolate related travel thanks to you. Step 2 In a large bowl, whisk all-purpose. Lightly grease a baking sheet, or line it with parchment. . Thanks!! Bake a loaf of Irish Brown Bread to enjoy with afternoon tea, with hot soup, or buttered for breakfast. Add the butter and work in with your fingers until fully incorporated and there are no lumps larger than a pea. Yes, you can definitely bake this in a loaf pan. I will say that this bread doesn't have the sweet taste that you think of with sweet breads like brioche, Portuguese sweet bread, or even Hawaiian sweet rolls. Bake in the preheated oven for 15 minutes at 450F. Hi Nancy, Delicious! This one was the one! In France, breakfast is usually some toast and coffee, and Im fine with that although a few hours later, I usually have a plain yogurt with some dark honey or a bowl of fresh fruit, to tide me over until lunch. I double this recipe, and half the Suger, and add 2 tbsp of Golden Syrup, and bake twice a week, so wholesome and full of fiber. Butter 8 x 4 inch loaf pan. It's made with coarse, whole-grain wheat flour that gives loaves their color and the nutty, toasty flavor. Your blogs are a joy to read and I have especially enjoyed this one. Authenticity is a noble cause, but we shouldnt be beholden to it. Its easy to make a substitute for buttermilk. Was very hopeful about this recipe as I adore Irish brown bread, but have made it twice and am disappointed. In a small saucepan, combine molasses, 1 cup water, and cider. I suspect that the bread would be more dense and heavy made this way, but since I haven't tried it with this recipe I can't say for sure. Recipe Instructions To mix the dough: Mix all of the ingredients together, using the smaller amount of flour. Hi Bill, I agree, the coarse wholemeal flour makes all the difference. Hi Anam! I used wheat germ flour from Holland and Barrett as the Irish Style flour because I could not find the brand Odlums here in Kent, UK. I make the cross cut in it beforehand. Im curious if its similar in texture to the KA Irish wholemeal flour I guess Ill try it in this recipe and see! Quick view #100190. With large, visible flecks of bran, wholemeal flour gives brown bread its characteristic hearty flavor and texture. Im from Dublin and have been baking brown bread foe 30+ years, eating it for 50+ and have never heard of anyone putting sugar in it. Stir well so that everything is evenly distributed. I make regular soda bread often, but I loved the brown bread when I was in Ireland- I ordered the flour - cant wait til it arrives I am sure this will become a staple in my house! I didnt have a few years to get my pan seasoned the same way, but after a few trial and errors (I figured you didnt want to wait that long either), I had good results using non-stick spray in a non-stick pan lined with parchment paper on the bottom. This recipe saved my life. Mixes - Bread - King Arthur Baking Company This was the only one I had seen that used course whole wheat. Thanks again Christie!! Press down on the ball until it is about 2 inches thick. P.S. People with less resources favored brown bread since it cost less to make. Instructions. Ill try my hand at this. Even though I had the same ingredients, my loaves came out different because of various other factors my oven, loaf pan material, etc. :( The pictures look so good why is this happening!!!? Wonder how a cast iron skillet would work for baking the bread? In UK it was not overly difficult to get good bread in the 2000th but before it was nigh impossible. My family loves this recipe too and we try to have this with Guinness beef stew as it is a great bread to dunk. I am going to be participating in a virtual Irish Soda Bread Making Event tomorrow. Coleen, that's a great suggestion! All it needs is some good quality butter! I sometimes use honey instead of molasses if thats what I have on hand. I clarified it a little more in the post but I typed so much for this post, that I didnt want to overwhelm people I just want folks to try the bread : ). The bread was also on the breakfast table at Murphy's Farmhouse B&B in Castlemaine. When I tip everything out of the bowl to to squeeze the dough together, that's when I get to gather up and fold in any leftover dry ingredients. My only changes were from another rustic no-knead whole wheat bread recipe I use: In a mixing bowl, combine the flours, wheat germ, cream of tartar, baking soda, salt, and sugar. I must surprise her! This "lets the fairies out" during baking! Before the dough has almost reached the top of the pan, preheat the oven to 450F (230C). By cutting into the bread, the heat will be able to penetrate it and thus allow the center to cook well. Although hes not like all French people : ). So easy to make and nice and light. The dough is taken through step 4, put in the pan, and could likely be refrigerated then let come to room temperature and allowed to rise before baking. Find Nancys writing and recipes at her website: Hungry Enough To Eat Six. Coarsely ground from red whole wheat, this soft flour is our version of the whole grain flours used to bake traditional Irish breads. Preheat oven to 400F/205C. I am not really a cook. Same baking soda, salt, and buttermilk. Theyre arent supposed to show up on the site (or block content) but they are sneaking in there and were playing whack-a-mole getting them to stop. Slainte! This looks like a great recipe for brown bread. is a little more than 5 oz., as opposed to 4 oz. It's a recipe for Irish brown bread: an "everyday" Irish brown bread recipe by Fred B. Dugan for King Arthur Flour. Hi! That's an interesting variation, to use some syrup in place of some sugar. Thank you for trying (and sharing) my recipe - I'm so happy to hear you like it! I didnt have buttermilk so added some lime juice and it worked a treat. I think if you bake in tins the thickness won't allow them to cook all the way through. Bastible Bread, its called, and made in a cast iron skillet. Do you make Brown Bread often for your family? Not good when they burnt it though. Thanks for choosing my Brown Bread to make for this event, you'll have to write again and let me know how it goes! Using a fork or spatula draw the dry ingredients into the center and combine. The bread rose perfectly and tasted wonderful. My loafs are super flat! Mix all the dry ingredients until thoroughly combined. In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder. I have the oats but chose not to use them, since my experiences with brown bread normally didnt include oats. So wholesome, hearty, real. Thank you for writing this up. If you live in the United States, coarse whole-wheat Irish-style flour is available from King Arthur Flour. Thanks for sharing on Monday Madness Link Party . Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialtiesno wonder Nancy loves being a Taste of Home Community Cook and a food and travel writer. Stir together in a large bowl the Irish wholemeal flour, all-purpose flour, sugar baking powder, baking soda, and salt. Here is the link: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking Please let me know how the bread turns out for you. was a constant request. With that much liquid I made a huge mess. 330g whole wheat flour. We didn't get to see Kerry Way or Killarney, but maybe on our next trip. In the restaurant kitchen at Ballymaloe House, the chef arrives at6am to get the bread started, and pulls the loaves out by the time the first guests arrive in the dining room for breakfast around 8am. How to Bake Irish Brown Bread - AOL I do think it nicely enhances the flavor of the bread without making it sickly sweet. -N. I also have traditional recipes for brown scones if youre interested! Thanks for your great recipe and instructions. It's no wonder that, once back home, we really missed this Irish bread! Our site contains affiliate links to help maintain our publishing activities. In Ireland, this bread is made with Irish wholemeal flour, which is more coarse than typical whole wheat flour. I could include it in the post. I was unable to find coarsely ground wheat flour in my area on short notice, so until I can get some online, I went out on a limb: cornmeal. I'm wondering if I need to flatten my ball a little. I used their metric conversions, not mine, and can correct it if you let me know what is wrong. This recipe is the best! I love this tradition that you and your wife have - where in Ireland is home for you? Thanks for trying my recipe, and I'll dream of Ireland along with you. Hi Stuart! Pans; Pans. Hi Nora! As you said you have to experiment with the recipe and your own oven. Reduce the temperature to 375 F and bake the bread for another 40-45 minutes. Pour 150ml of water into a small bowl and stir in the molasses, then crumble in the fresh yeast, stirring a couple of times. of water is a little less than 10 oz., a cup and a half, 12 oz. We remember stuffing ourselves at the stewed fruit and baked goods and oatmeal tables, and then being asked by the marvelous waitress, And now what will you have for breakfast? After which arrived various delicacies, including the freshest fish ever. Its so versatile that it can accompany every meal: toasted for breakfast, dipped into soups, or alongside savory roasted meats and veggies. Going to place my flour order now! I don't normally add sugar or baking powder when I make soda bread but I must hand it to you, it makes a huge difference. (I have a Polish background). Hi Carol! Bake the bread for approximately 40 minutes, or until it tests done (a cake tester or toothpick inserted into the center will come out clean). (Funny side note, it took me years to brave my first Irish Soda Bread. Don't forget to slather the baked slices with butter, Irish butter preferably! Line the pot or the baking sheet with parchment paper. Hi Norah, I love hearing that you bake brown bread so frequently! It's sensational. I hope this helps. Their costs are low because they save on marketing and advertising. We'd grown accustomed to having a slice with afternoon coffee, with big Irish breakfasts, and for dunking in soup. I really just loved it. In one sentence you sum up so much about some of the current food debates: Authenticity is a noble cause but we shouldnt be beholden to it. I wanted to cheer reading most of this post, because not only are you obviously honoring the original place and recipe, but you repeatedly get the point across that cooking is a very individual thing, and tied in to our own places as well. It is true that we have nothing similar among traditional french breads, but I dont think you should worry: theres a good chance your student will like it too. In a large bowl, stir together the flour, sugar, buttermilk powder, salt, baking soda, and baking powder. . Preheat oven to 400F/204C degrees. I am not a huge cook but Irish dinner on St Paddys day is an annual mini celebration of ours (like many Americans). I live in America and do not buy bread ever because of the American propensity for adding sugar. Happy St. Patrick's Day to you! Great recipe and detail! Could this recipe be baked in two bread tins instead of rounds? The quicker it gets to the oven the better Hi Sinead, thank you for trying my Brown Bread recipe - Im so happy to hear that you liked it! Being French, I am passionate about bread. The recipe for my Irish Brown Bread with buttermilk is below! Hi Analida, found this recipe and it looks good. Thank you again for trying my Brown Bread! It's my go-to recipe for brown bread now. And you too can have fresh bread on the table whenever you want, no matter where you are. Put in greased loaf tin or dish and bake at 180 Celsius till a skewer inserted comes out dry (could be up to an hour), Bernadette, you are so generous to share this with me - thank you! Bake 15 minutes at 450F, reduce to 400F and bake another 20-25 minutes until the loaf sounds hollow when tapped on the bottom. Oh my gosh, I would love that! 1 large round loaf, 10" to 12" in diameter, 2 to 3 tablespoons (25g to 35g) granulated sugar, 2 tablespoons (25g) vegetable oil or 2 tablespoons (28g) butter, melted. It is wonderful. Irish-Style Wholemeal Flour | King Arthur Baking I have a Darina Allen cookbook with a soda bread recipe in it. I was transported back to Ireland (if only with my eyes closed). Both of these will warm you up on a cold night! 2 weeks ago kingarthurbaking.com Show details . Stir together in a large bowl the Irish wholemeal flour, all-purpose flour, sugar baking powder, baking soda, and salt. Irish flour for soda bread is something the Irish bring each other when leaving abroad or even just a packet of soda bread mix. Those dense, complex-tasting loaves have just a few ingredients, so it's key to use flour that imparts flavor and texture. All advice welcome (and I will be looking for real Irish whole meal flour.). Another idea, although I have never done this, is to make two loaves. Have a floured surface ready to quickly knead the dough, and a bench scraper if you have one. I think I have just enough Odlums coarse flour left, so I cant wait to try this version. "More bread please!" During our visit to Ireland, my family and I fell in love with Irish brown bread: a simple, rustic loaf with a crunchy crust, soft interior and rich wheat flavor. Its mild flavor makes it a perfect vehicle for sweet cream butter, a dab of orange marmalade, or your favorite jam. I am trying this on my next bake! English Muffin Mix and Ring Set $31.80 Will be giving this a try once all the current bread in the house is finished. If you want to make a delicious soup for your family then you have to try Irish potato leek soup. Weighing flourfor this lovely recipe, how many ounces of the Irish whole wheat flour, as opposed to the 3.5 cups? This looks divine love the method for getting a crispy crust. You are the luckiest guy in the world to have exposure to all the fine food that you taste and bake! Home Recipes Dishes & Beverages Breads, Rolls & Pastries Bread Recipes. Especially spread with a bit of French cultured butter and some flaky salt. If Im not mistaken, there is a typo in regard to the weight in metrics and the cup equivalents regarding the water. Since cold fermentation allows the bread to develop a more complex flavor, that could help give a boost to regular flour if people cant find or order the authentic kind. I really want to find cast iron loaf pans and think they would work well with this bread. If you put molasses or treacle or brown sugar in with soda bread you get a lovely crisp crust as well. Ill definitely be trying this version next week to change it up. Glorious, divine and the absolute accompaniment to ANY meal. Irish Brown Bread - Dochara I was lucky enough to visit Ballymaloe last month and take a bread-making course in the kitchen with RJ. I'm happy that you liked it! 2 cups well-shaken buttermilk Step 1 Put oven rack in middle position and preheat oven to 400F. Slinte! Have a wonderful day! Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs. I hope you get to bake a loaf soon, and let me know how it goes! Hi Aiden, Thanks for this feedback, I'm glad you were happy with the loaf in the end. At Kells (as well as with other Irish brands), theflour is meant to be used in soda breads, which are popular in Ireland, so its less powdery, more granular when you run your fingers through it. The outside was crunchier than I anticipated, but it was good for a first attempt. But yes, I think you can reduce the sugar without negatively affecting how the brown bread will turn out. I live in Connemara in the West of Ireland and I bake regularly. When I was there with my family, we had Irish brown bread several times a day, as an appetizer, with afternoon tea and alongside soups and hearty stews. It's easy to make. Thank you for posting this and the links. You can also just bake it on a flat baking sheet. I love it! I agree with you, it definitely sustained us and we had it with nearly every meal! I'm so glad you're going to give my recipe a try. If you cant find Irish wholemeal flour locally, it can be ordered online from sellers like Odlums and King Arthur Baking Company. I hope you will both be able to return to Ireland again soon, it's such a relief that we seem to be inching our way back to normal. The type of wheat grown in Ireland at this time, a soft wheat with low protein content, was also a factor in the reliance upon soda bread. Maybe I'll have to give that a try. Enjoy the bread, Ive been making it for 30-odd years and still love it. Sunday was white toast a real treat we thought then. Lovely recipe. That's a great question about adjusting my recipe for high altitude. Wow! Where I live we would never add sugar to brown bread, but I know it differs throughout the country. This maybe the year I get back and David thank you for telling more people in the world about this wonderful place. Love the recipe, the blog, the whole thing! Robert from Kells was actually at the festival, had I known, I would love to have introduced you two. I am grinding my own grains again after years of not doing so, and trying many variations on the grain (einkorn, millet, buckwheat, even chickpea) just because I think it will be a fun exploration (after, of course, I have mastered the basic version). That being said, I think some softened butter could be cut into the flour mixture and it wouldn't harm the finished loaf. Test yourself with this Cockney Rhyming Slang quiz I have never tried this bread! Your instructions were clear and easy to follow. If you have time, I'd love to hear where you traveled in Ireland! Your first comment under Notes re-preparing ahead of time were a little confusing (prob my fault!). I just made a loaf now , Kathleen, this is fantastic to hear! As it was run by the Irish Loreto nuns, they baked soda bread (we called it Loreto brown bread) every day except Sunday!!!! The bread could not have been more perfect! Heat over medium, just until mixture reaches warm room temperature. The baker in your pics looks so much like our choir conductor we had in Devon that its each time I come back like an unreal (and pleasant) shock. Treacle Brown Bread Recipe | Martha Stewart So give this simple bread a try. Much appreciated! - each made by hand in home kitchens, and I liked the subtle differences that each baker gave this traditional bread to make it their own. Coat your hands with flour and gently knead to form a soft dough. Its easy to make and once you taste it youll be hooked, too. It was a tasty complement to my Crock Pot corned beef and veg and Jimmies and ginger (Jameson reserve, ginger ale, and a lime twist) drink in honor of St. Patricks Day. As another comment noted, I thought soda bread means chemical leavener, not yeast. I tried working with yeast a few times in the past and the results were not good so I have given up trying to make yeasted breads. Unlike other whole wheat breads that tend to have soft, unimpressive crusts, this one gets an extra-crisp exteriorfrom a special technique he showed me when the loaf was nearly finished baking. In her book "Irish Traditional Cooking" the famous co-founder of the Ballymaloe Cookery School, Darina Allen, says it's traditional, and important, to slash your dough across the top as well as to poke holes in each corner of the dough. thank you so much for this recipe. Grinding the hard wheat grain is a very clever workaround to get the texture of wholemeal.

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