Lush Whole Wheat Soda Bread Recipes

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100% WHOLE WHEAT IRISH SODA BREAD



100% Whole Wheat Irish Soda Bread image

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

4 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter (4 tablespoons)
1 1/4 cups raisins or 1 1/4 cups currants
1 egg, beaten
1 3/4 cups low-fat buttermilk (or substitute 1 1/2 C plain yogurt and 1/4 C milk)
1 tablespoon molasses or 1 tablespoon honey

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 WHOLE WHEAT SODA BREAD



Irish Whole Wheat Soda Bread image

An Irish must-have every March 17th for St. Patrick's Day!

Provided by mommak

Time 45m

Yield 10

Number Of Ingredients 7

cooking spray
3 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon baking soda
¾ teaspoon baking powder
1 ½ cups buttermilk, or as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet or an 8- or 9-inch cake pan with cooking spray.
  • Sift whole wheat flour, all-purpose flour, salt, baking soda, and baking powder together until well combined. Add enough buttermilk to make a soft dough that's firm enough to hold its shape.
  • Knead on a lightly floured surface until dough is smooth and velvety, 2 to 3 minutes. It will seem very crumbly for a while until everything gets incorporated.
  • Form into a round loaf and place on the prepared cookie sheet. Cut a cross on the top of the loaf with a very sharp, floured knife. (The cross is a characteristic of soda bread.)
  • Bake in the preheated oven until loaf is browned and sounds hollow when you tap on it, 35 to 40 minutes. Remove to a wire cooling rack to cool completely.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 37.5 g, Cholesterol 1.5 mg, Fat 1.1 g, Fiber 4.7 g, Protein 7.4 g, SaturatedFat 0.3 g, Sodium 900.7 mg, Sugar 1.9 g

LUSH WHOLE WHEAT SODA BREAD



LUSH WHOLE WHEAT SODA BREAD image

Number Of Ingredients 11

2 cups unsifted whole wheat flour
1-1/2 cups unsifted bleached all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
5 tablespoons cold unsalted butter, cut into chunks
1-1/3 cups buttermilk
1 large egg
1 teaspoon vanilla extract
2 tablespoons wheat bran, for coating the unbaked round of dough

Steps:

  • Preheat oven to 375 F. Line a heavy cookie sheet or rimmed sheet pan with parchment paper. Sift the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt into a large mixing bowl. Add the sugar and whisk to combine. Drop in the chunks of butter and, using a pastry blender or two round-bladed table knives, cut the fat into the flour mixture until reduced to flakes and pea-size bits. In a small mixing bowl, whisk the buttermilk, egg, and vanilla extract. Pour the buttermilk mixture over the flour mixture and stir to form a dough. It will be moist and come together in large patches. Collect, gather, and form into a mass that adheres to itself with your hands. Note that the dough should be mixed only to shape and form, as actual kneading results in a dense-textured crumb. Transfer dough to a work surface sprinkled with the wheat bran. Gently smooth and roll the dough into a well-domed sphere measuring 5 to 5-1/2 inches in diameter, allowing it to take up a light coating of the bran; the bran will adhere to the dough randomly. Place the dough ball in the center of the baking pan. With a small sharp knife, cut a 4 by 4-inch cross on top of the bread, no more than 1/4 inch deep. A deeper, longer cross will allow the loaf to bake out of shape - if this happens, reduce the baking time by about 4 minutes, as the dough will widen a little more during early baking - the bread, however, will still be delicious. Bake the bread for 40 minutes, or until set. The baked bread will sound hollow when gently tapped on the bottom with the long handle of a wooden spoon. Since the unbaked dough is somewhat dark to begin with, you will see ruddier patches on all four quadrants created by the cross-slashing. Let the bread stand on the baking pan for 2 minutes, then remove it to a cooling rack. Serve barely warm or at room temperature. Store in an airtight container.

WHOLE WHEAT SODA BREAD



Whole Wheat Soda Bread image

This is so good with butter and currant jelly that I could eat an entire loaf myself!! It is from Christopher Kimball's "The Yellow Farmhouse Cookbook". Although Irish in origin, this is a new world version from a New Englander - (ZWT3)

Provided by Acerast

Categories     Quick Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 8

1 1/2 cups all-purpose flour (I use unbleached)
1 3/4 cups whole wheat flour
1/3 cup wheat germ
1 1/2 teaspoons salt
1 teaspoon baking soda
2 tablespoons butter, softened
1 egg
1 1/2 cups buttermilk

Steps:

  • Heat oven to 450°F.
  • In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
  • Using your fingertips, work the softened butter into the flour mixture.
  • In a small bowl, whisk the egg.
  • Add the buttermilk to the egg; mix well.
  • Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
  • Use your hands to combine the dry and wet ingredients until it forms a loose dough.
  • If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
  • On a well-floured surface, turn out the dough.
  • Sprinkle the dough with flour and shape it into a 7-8 inch circle.
  • Flatten it slightly with the tips of your fingers.
  • Place the loaf on a baking sheet (I line mine with parchment paper).
  • Score (criss-cross) the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
  • Bake for 15 minutes at 450°F.
  • Reduce the heat to 400 F and continue baking another 20 minutes.
  • If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
  • The thermometer should read 190/195 F when baked.
  • Let cool for 15 minutes; then serve.

Nutrition Facts : Calories 1956.4, Fat 40.7, SaturatedFat 19.8, Cholesterol 287.3, Sodium 5385.1, Carbohydrate 333.3, Fiber 35.7, Sugar 19.4, Protein 75.7

WHOLE WHEAT IRISH SODA BREAD WITH BULGUR



Whole Wheat Irish Soda Bread With Bulgur image

If you have ever been to Ireland you have tasted soda bread, a moist, easy to make bread that is rich and nutty tasting when made with whole wheat flour. It is a very quick and easy bread to make as long as you are willing to get your hands sticky. When you pull the bread from the oven wrap it loosely in a kitchen towel and allow to cool. This softens the crust and makes it easier to cut.

Provided by Martha Rose Shulman

Categories     weekday, appetizer

Time 1h30m

Yield 1 9-inch loaf (about 16 generous slices)

Number Of Ingredients 6

120 grams (about 3/4 cup) medium (#2) bulgur
1 cup boiling water
460 grams (about 3 2/3 cups) whole wheat flour
8 grams baking soda (1 1/2 teaspoons)
10 grams salt (about 1 1/2 teaspoons)
2 cups buttermilk (more as needed)

Steps:

  • Place the bulgur in a bowl and pour on 1 cup boiling water, or enough to cover the bulgur by about 1/2 inch. Cover the bowl and allow the bulgur to sit for 30 minutes, until all the water has been absorbed and the grains are tender.
  • Meanwhile preheat the oven to 450 degrees and line a baking sheet with parchment.
  • Place the flour in a large, wide bowl and sift in the baking soda and salt. Mix in with your hands or with a wide spatula. Make a well in the middle of the flour and pour in the buttermilk. Add the bulgur to the well, then mix in the flour from the sides of the bowl to the center using a wide rubber spatula, a wide wooden spoon or your hands, turning the bowl and sweeping the flour from the sides into the buttermilk. Mix until the bulgur and buttermilk have been incorporated into the flour, then scrape out onto a lightly floured work surface. The dough should be soft and a bit sticky. Flour your hands so it won't stick to them.
  • Gently knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round, about 9 inches in diameter. Place it on the parchment-lined baking sheet and cut a 1/2-inch deep cross across the top.
  • Place in the oven and bake 20 minutes at 450 degrees. Turn down the heat to 375 degrees and bake for another 15 to 20 minutes, until the loaf responds with a hollow sound when tapped on the bottom. Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.

WHOLE WHEAT SODA BREAD WITH RAISINS (SPOTTED DOG)



Whole Wheat Soda Bread With Raisins (Spotted Dog) image

Traditional spotted dog is made with white flour and does not always include an egg. I've always preferred brown soda bread made with a mix of whole-wheat and white flour, with more whole wheat than white. For this version, rather than traditional currants or sultanas I used a delicious mix of large golden, flame and jumbo raisins. As always with soda bread, the trick to success is to handle it as little as possible.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, side dish

Time 1h

Yield 1 large loaf (about 16 slices)

Number Of Ingredients 8

310 grams (approximately 2 1/2 cups plus 1 tablespoon) whole-wheat flour
125 grams (approximately 1 cup) unbleached all-purpose or bread flour
7 grams (scant 1 1/2 teaspoons) baking soda, sifted
7 grams (1 teaspoon) salt
8 grams (2 teaspoons, packed) brown sugar
125 grams (3/4 cup, tightly packed) raisins, any variety or a mix (more to taste)
1 egg
About 356 grams (1 1/2 cups) buttermilk

Steps:

  • Preheat oven to 425 degrees. Line a sheet pan with parchment. In a large bowl, mix together flours, soda, salt and brown sugar. Swish mixture around with your hands to distribute salt and soda through the bread. Add raisins and toss mixture together to coat raisins with flour.
  • Beat egg and place in a measuring cup. Add buttermilk; the liquid in the cup should measure about 1 3/4 cups.
  • Make a well in the middle of the flour mixture. Pour egg/buttermilk mixture into the well. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk mixture into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be sticky and ragged.
  • Dust your work surface with flour, clean and dry your hands and dust with flour. Scrape out dough and very quickly and gently pat it into a 1 1/2- to 2-inch-high round and tuck the bottom edges under. (Alternatively, place in a lightly buttered 10-inch round cake pan.) Place on parchment-covered baking sheet. Moisten a knife and cut a deep cross across top of bread.
  • Place in oven and immediately turn the heat down to 400 degrees. Bake 40 minutes, until the loaf is dark brown and makes a hollow sound when tapped. Remove from oven, wrap loosely in a kitchen towel (to soften the crust) and place on a rack to cool.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 1 gram, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 168 milligrams, Sugar 7 grams, TransFat 0 grams

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