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
WHOLE WHEAT SODA BREAD WITH RAISINS (SPOTTED DOG)
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
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
IRISH WHOLE WHEAT SODA BREAD
An Irish must-have every March 17th for St. Patrick's Day!
Provided by mommak
Time 45m
Yield 10
Number Of Ingredients 7
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
WHOLE WHEAT SODA BREAD WITH DRIED PEARS AND ANISE
Categories Bread Fruit Herb Bake St. Patrick's Day Pear Winter Anise Bon Appétit
Yield Makes 2 Round Loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter heavy large baking sheet. Place 4 teaspoons aniseed in small sealable plastic bag; close bag. Using mallet, pound seeds until coarsely crushed. Combine crushed aniseed and anisette liqueur in small bowl.
- Stir both flours, oats, salt and baking soda in large bowl to blend. Whisk buttermilk, eggs, molasses and melted butter in medium bowl. Whisk in anisette mixture. Make well in center of dry ingredients. Pour buttermilk mixture into well; stir until blended. Mix in pears (dough will be dense and moist).
- Turn dough out onto floured surface. Knead gently until dough comes together and pear pieces are well distributed, about 2 minutes. Cut dough in half. Form each half into 6-inch round. Transfer to prepared baking sheet. Flatten slightly. Using sharp knife, cut 1/2-inch-deep cross in center of each round.
- Bake until bread is golden and sounds hollow when tapped and tester inserted into center of bread comes out clean, about 55 minutes. Transfer to racks. Cool completely. (Can be made ahead; wrap in foil and store at room temperature 1 day or freeze up to 2 weeks. Thaw bread; rewarm wrapped in foil in 350°F. oven about 15 minutes, if desired.)
WHOLE WHEAT BREAD WITH CARAWAY AND ANISE
From Cooking Light. I have not tried this yet just posting for safe keeping. Times are approximate.
Provided by wicked cook 46
Categories Yeast Breads
Time 2h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Preheat oven to 375°.
- Uncover dough.
- Brush reserved egg mixture over loaf, and sprinkle with remaining 1/2 teaspoon caraway seeds.
- Bake at 375° for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
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