Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Brown Bread with Smoked Salmon
- Level: Easy
- Yield: 1 round loaf
- Total: 7 hr 10 min
- Prep: 30 min
- Cook: 6 hr 40 min
Ingredients
2 cups milk
1 tablespoon lemon juice
4 cups whole wheat flour (stoneground, if possible)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Smoked Scottish salmon
Cream cheese, softened
Directions
- Preheat oven to 400 degrees F.
- Combine the milk and lemon juice to create sour milk. Mix the flours, baking soda, and salt in a bowl. Make a well in the middle and stir in the sour milk vigorously to make a thickish dough. Turn dough out onto a floured board and form into a round cake about 2 inches high and 7 inches in diameter.
- Warm an 8-inch cast iron skillet or cake pan in the oven for 3 minutes. Take it out, grease and flour it, and place the round dough "cake" in the pan. Using a wet paring knife, make a cross cut on the top of the dough. Cover the pan and bake in the oven for 40 minutes. Remove from the oven and wrap bread in a clean tea towel to cool, 5 to 6 hours. Serve with smoked salmon and cream cheese.