Irisches Brown-Sodabrot
Dieses Rezept kommt von Ellen Clarke, einer unserer Merchandising-Produktmanager. Sie hat das Rezept von ihrer Großmutter Mary Morrisroe bekommen. Sie können den Zucker bei Bedarf durch Honig ersetzen. Das Brot ist köstlich mit Butter und Marmelade serviert.
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Nikolas
27.04.2023 @ 06:30
This recipe comes from Ellen Clarke, one of our merchandising product managers. She got the recipe from her grandmother Mary Morrisroe. You can replace the sugar with honey if needed. The bread is delicious served with butter and jam. 50 minutes 10 minutes Makes two 9-by-5-inch loaves Total time Preparation Yield Ingredients 1 tablespoon unsalted butter, cut into small pieces, plus more for the pan 3 tablespoons oats 3 cups all-purpose flour plus more for the pan 1 cup unprocessed wheat bran flakes 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups sour cream (16 ounces) 1/2 cup sugar, plus more for sprinkling 3 tablespoons canola oil 3 large eggs, lightly beaten Directions 1. Preheat oven to 350 degrees. Butter two 9-by-5-inch loaf pans then dust with flour, tapping out excess. Sprinkle 1 1/2 tablespoons oats on the bottom of the pans. 2. In a large bowl, whisk together flour, bran flakes, baking powder, baking soda, and salt. In another bowl, whisk together sour cream, sugar, oil, and eggs. Fold sour cream mixture into flour mixture until just combined. Divide batter evenly between prepared pans. Top each loaf with remaining 1 1/2 tablespoons oats, brush with butter, and sprinkle with sugar. 3. Bake until golden and a toothpick inserted into the centers comes out clean, about 40 minutes. Cool completely in the pans.