Irish Whole Wheat Soda Bread
Yield
8 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
yogurt, or milk, soured with lemon juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
whole-wheat flour
|
|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
baking powder
|
|
| 355 | ml |
buttermilk
yogurt, or milk, soured with lemon juice |
|
Directions
Combine the dry ingredients and mix thouroughly to distribute the soda and baking powder, then add enough buttermilk to make a soft dough but firm enough to hold its shape.
Knead on a lightly floured board for 2 or 3 minutes, until quite smooth and velvety.
Form into a round loaf and place in a well buttered 8 inch cake pan or on a well buttered cookie sheet.
Cut a cross on the top of the loaf with a very sharp floured knife.
Bake in a preheated 375℉ (190℃) oven for 35 to 40 minutes, or until the loaf is nicely browned and sounds hollow when rapped with the knuckles.
The cross will have spread open which is characteristic of soda bread.
