Dietitian’s tip: A staple in homes all over Ireland, this hearty round wheat bread is a snap to make. It’s typically cut into wedges and served with jam for the morning meal. Don’t forget to cut an X into the top of the dough.

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving Low fat = no more than 3 g of fat per serving


Makes 24 slices

Ingredients

2 cups whole-wheat (wholemeal) flour

1 1/2 cups all-purpose (plain) flour, plus extra for kneading and dusting

1/2 cup wheat germ

2 teaspoons baking soda (bicarbonate of soda)

1/4 teaspoon salt

2 cups low-fat buttermilk

1 egg, lightly beaten

Directions

Preheat the oven to 400 F. Have ready a nonstick baking sheet.

In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Beat in the buttermilk and egg and stir just until moistened.

Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. Gather into a loose ball.

On the baking sheet, form the dough into a 7-inch round. Dust the top of dough with a small amount of flour. Cut a 4-inch X into the top of the dough, cutting about 1/2 inch deep. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped, 25 to 30 minutes. Transfer to a wire rack and let cool for 2 hours (ideally) before slicing.


Nutritional Analysis

(per serving)

Serving size: 1 slice
Calories 82 Cholesterol 10 mg
Protein 4 g Sodium 154 mg
Carbohydrate 15 g Fiber 2 g
Total fat 1 g Potassium 104 mg
Saturated fat 0 g Calcium 30 mg
Monounsaturated fat 0 g