CARAWAY WHOLE WHEAT SODA BREAD
Categories Bread Dairy Low Fat St. Patrick's Day Bon Appétit
Yield Serves 12
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 375°F. Grease 9-inch cake pan. Combine first 7 ingredients in large bowl. Whisk to blend. Whisk buttermilk, oil and egg in small bowl to blend. Add to dry ingredients and stir until just mixed. Gently knead dough on floured surface until smooth. Gather into ball. Place in prepared pan, flattening to 1 inch high. Cut double cross in dough, cutting 1/3 inch deep. Bake until light brown, about 40 minutes. Cool on rack. Serve warm or at room temperature.
CARAWAY BREAD
A rustic round loaf of caraway bread is delicious eaten warm from the oven, as a base for sandwiches, alongside soup, or as toast. If you want to experiment, add sliced chives or sunflower seeds, or substitute other herbs for the caraway, such as dried rosemary or thyme. -Frances Conklin, Cottonwood, Idaho
Provided by Taste of Home
Time 40m
Yield 1 loaf (8 wedges)
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.
WHOLE WHEAT BROWN SUGAR SODA BREAD
Adding whole wheat flour to the traditional Irish soda bread recipe makes a rustic, hearty quick bread that pairs beautifully with the evening meal. The caraway seeds -- added to the dough and sprinkled on top of the loaf add a unique flavor. The recipe comes courtesy iVallage.com
Provided by Barb G.
Categories Quick Breads
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Prehart oven to 350 degrees; grease a baking sheet and set aside.
- Combine the flours, brown sugar,baking powder, salt, soda and caraway seeds in a food processor and pluse 2 times just to blend.
- Add butter and pluse until the mixture resembles coarse meal.
- Pour in buttermilk and pluse JUST to combine.
- Turn the dough onto a lightly floured board, knead 3 or 4 times and shape into a ball.
- Place dough on prepared baking sheet.
- Using a serrated knife, make an X on the top of the bread; sprinkle with caraway seeds, if desired.
- Bakefor 55 minutes to 1 hour until golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool slightly before slicing; serve with butter.
Nutrition Facts : Calories 686.7, Fat 19.8, SaturatedFat 11.7, Cholesterol 49.5, Sodium 1564.1, Carbohydrate 111.9, Fiber 5.8, Sugar 18.1, Protein 16.9
100% WHOLE WHEAT IRISH SODA BREAD
I just tried this recipe for the first time, and I immediately wanted to put it online so that I would always be able to find it. It's from La Leche League's cookbook, _Whole Foods for the Whole Family_. Of course a whole wheat bread is always different from a white flour bread, but I was amazed at how well this recipe captures the taste and texture of Irish soda bread. It's dense and crumbly and a bit sweet, and very delicious. It's also quite easy to make. It's a "quick bread" recipe -- no yeast, no rising -- but you shape it into round loaves, and it feels more "bread-y" to me than most quick breads. I can't wait to make it again. Enjoy!
Provided by Becky 7
Categories Quick Breads
Time 50m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a big mixing bowl, combine flour, baking powder, soda, and salt.
- Cut in butter until it reaches a coarse meal consistency. (I started with two knives, then finished the process with my fingers.).
- Add raisins.
- Combine liquids separately. Add liquids to dry ingredients.
- Mix until a soft dough forms. At some point it will become hard to stir it, and it will be better to use your hands. Kneading the dough is the best way to combine all the ingredients completely -- knead it gently until it is smooth (about 3 minutes). You can knead it right there in the mixing bowl.
- Shape the dough into two balls, and place them on a greased cookie sheet. Flatten each ball slightly and cut an X about 1/4" deep in the top of each loaf.
- Bake at 375 for 35 minutes.
Nutrition Facts : Calories 1444.4, Fat 33.7, SaturatedFat 17.6, Cholesterol 162.6, Sodium 2818.3, Carbohydrate 264.1, Fiber 29.1, Sugar 70.5, Protein 45
IRISH SODA BREAD WITH RAISINS AND CARAWAY
Provided by Patrice Bedrosian
Categories Bread Milk/Cream St. Patrick's Day Raisin Fall Pan-Fry Caraway Bon Appétit New York
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
- Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)
CARAWAY YEAST BREAD
Caraway blends beautifully with celery seed, nutmeg and sage in this tender yeast bread from DeEtta Rasmussen, a field editor in Fort Madison, Iowa. It's bound to become a favorite!
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm milk. Add honey; let stand for 5 minutes. Add the butter, egg, caraway seeds, salt, celery seed, sage, nutmeg and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 22-27 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
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WHOLE WHEAT IRISH SODA BREAD RECIPE - THE FOODIE DIETITIAN
From karalydon.com
5/5 (4)Category HolidayCuisine IrishTotal Time 55 mins
- Melt 4 tablespoons butter with buttermilk in a small sauce pan over medium-low heat. Set aside to cool.
- In a large mixing bowl, add flours, sugar, baking powder, baking soda, salt, caraway seeds, and raisins.
- Add the buttermilk/butter mixture to the dry ingredients and mix together. Fold the yogurt into the dough.
EASY IRISH SODA BREAD WITH CARAWAY SEEDS - COOK FAST, EAT WELL
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5/5 (2)Total Time 55 minsEstimated Reading Time 6 mins
- Whisk together flour, sugar, caraway seeds, salt, and baking soda in a large bowl. Add the butter. Work the butter into the flour mixture with either your fingers or a pastry cutter until no large pieces remain. If you use your fingers, work the butter into the flour in a snapping motion.
- Make a well in the center of the mixture. Pour the buttermilk into the well. Gently stir the flour mixture into the buttermilk until all the buttermilk is absorbed.
- Dust the counter lightly with flour and turn the dough out onto the counter. Knead the dough a few times. No need to be aggressive. Too much kneading makes for a tough bread. Simply knead until a dough ball forms. Then stop.
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4.5/5 (4)Calories 142 per servingServings 12
- Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Combine 1 teaspoon water and egg, stirring well with a whisk. Place 1 tablespoon egg mixture in a small bowl. Cover and chill. Add remaining egg mixture to yeast mixture.
- Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour, whole wheat flour, salt, 1/2 teaspoon caraway seeds, and aniseed to yeast mixture; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch the dough down; cover and let rest for 5 minutes. Divide dough in half. Working with one portion at a time, roll each portion into a 12-inch rope on a lightly floured surface. Twist ropes together, and pinch ends to seal. Place dough in an 8-inch loaf pan coated with cooking spray. Cover and let rise for 30 minutes or until doubled in size.
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