RETHINKING IRISH

BROWN BREAD...THE REAL IRISH BREAD This is from Malachi McCormick's Irish Country Cooking.  It's a great book, and puts the lie to the common misconception that there's little to savor in traditional Irish cuisine.  Not so?  Over time, I'll put my favorites from the book - and other sources - up here.  Try them out, and tell me which you like best.  And kudos to Mr. McCormick, for a job well-done! Ingredients: 4 cups of whole wheat flour (stone-ground preferred) 2 cups unbleached white flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups sour milk Butter Equipment: Bowl Wooden spoon Board, floured 8-inch cast iron pot, with lid Round 8-inch cake pan, with lid Wax paper Knife Tea towel This will yield one round eight inch loaf.  It will go quickly, so feel free to double all, and bake two loaves. Goes well, Malachi tells us, with butter, or a tart jam, such as gooseberry, blackcurrant, or loganberry. And now, the recipe, pretty much verbatim, f