Four Provinces Brown Soda Bread Recipes

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FOUR PROVINCES BROWN SODA BREAD



Four Provinces Brown Soda Bread image

A soda bread recognizable in Irish households! Easy to make, right densitiy/lightness ratio, with just enough sweetness.

Provided by Sunshine

Categories     Quick Bread

Time 45m

Yield 12

Number Of Ingredients 10

1 egg
1 ½ cups buttermilk
3 tablespoons molasses
3 cups whole wheat flour
1 cup all-purpose flour
2 tablespoons wheat bran
1 tablespoon cream of tartar
1 teaspoon baking soda
1 cup golden raisins
2 teaspoons melted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets.
  • Whisk together the egg, buttermilk, and molasses in a bowl until evenly blended; set aside. Stir together the whole wheat flour, all-purpose flour, bran, cream of tartar, and baking soda in a separate large bowl, and make a well in the center. Pour the buttermilk mixture into the well, and stir until a soft dough forms. Stir in the golden raisins, then turn the dough out onto a well floured work surface, and knead 8 to 10 times before dividing into two round balls. Place the balls on the baking sheets and use a sharp knife to cut a 1/2 inch deep X into the tops of the dough balls. Brush with melted butter.
  • Place the loaves into the preheated oven, and reduce the temperature to 325 degrees F (165 degrees C). Bake for 25 to 30 minutes until golden brown. Wrap the loaves in light cotton towels for 10 minutes after they are removed from the oven.

Nutrition Facts : Calories 218 calories, Carbohydrate 45.4 g, Cholesterol 18.5 mg, Fat 2.1 g, Fiber 4.7 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 153.1 mg, Sugar 11.6 g

FOUR PROVINCES BROWN SODA BREAD



Four Provinces Brown Soda Bread image

A soda bread recognizable in Irish households! Easy to make, right densitiy/lightness ratio, with just enough sweetness.

Provided by Sunshine

Categories     Quick Bread

Time 45m

Yield 12

Number Of Ingredients 10

1 egg
1 ½ cups buttermilk
3 tablespoons molasses
3 cups whole wheat flour
1 cup all-purpose flour
2 tablespoons wheat bran
1 tablespoon cream of tartar
1 teaspoon baking soda
1 cup golden raisins
2 teaspoons melted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets.
  • Whisk together the egg, buttermilk, and molasses in a bowl until evenly blended; set aside. Stir together the whole wheat flour, all-purpose flour, bran, cream of tartar, and baking soda in a separate large bowl, and make a well in the center. Pour the buttermilk mixture into the well, and stir until a soft dough forms. Stir in the golden raisins, then turn the dough out onto a well floured work surface, and knead 8 to 10 times before dividing into two round balls. Place the balls on the baking sheets and use a sharp knife to cut a 1/2 inch deep X into the tops of the dough balls. Brush with melted butter.
  • Place the loaves into the preheated oven, and reduce the temperature to 325 degrees F (165 degrees C). Bake for 25 to 30 minutes until golden brown. Wrap the loaves in light cotton towels for 10 minutes after they are removed from the oven.

Nutrition Facts : Calories 218 calories, Carbohydrate 45.4 g, Cholesterol 18.5 mg, Fat 2.1 g, Fiber 4.7 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 153.1 mg, Sugar 11.6 g

BROWN SODA BREAD



Brown Soda Bread image

Categories     Bread     Breakfast     Brunch     Bake     St. Patrick's Day     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 1 loaf

Number Of Ingredients 8

175g (6oz) plain flour
1 teaspoon salt
1 1/2 heaped teaspoons bicarbonate of soda
450g (1lb) wholemeal flour, plus a little extra for dusting
1 egg
400ml (3/4 pint) buttermilk
You will need
20cm (8in) round cake tin or Swissroll tin

Steps:

  • 1. Preheat oven to 220°C/425°F/Gas 7. Dust selected tin generously with flour (we always used a Swiss roll tin for this bread).
  • 2. Sieve the plain flour, salt and soda into a large mixing bowl. Add the wholemeal flour and mix well, lifting the dry ingredients just above the bowl's rim in order to circulate air and produce a lighter bread.
  • 3. Beat the egg in a small bowl and beat in the buttermilk. Make a well in the dry ingredients, add the liquid and mix to a soft dough with a wooden spoon or by hand.
  • 4. Bring dough together with flour-dusted fingers and turn out on a lightly floured surface. Knead lightly into the smooth desired shape. If the dough is sticky, dust over a little more flour and knead it in to make it more manageable. Transfer to prepared tin, dust with wholemeal and cut a cross on top with a sharp knife to allow to rise evenly.
  • 5. Bake in preheated oven for 30-40 minutes. Remove from tin and tap the base of the bread. If it sounds hollow it us cooked, if not return to the oven for a few more minutes. Cool on a wire rack before serving with country butter and home-made jam for the full experience.

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