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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 185.1
  • Total Fat: 3.2 g
  • Cholesterol: 16.0 mg
  • Sodium: 309.6 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.2 g

View full nutritional breakdown of Healthier Irish Soda Bread calories by ingredient
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Healthier Irish Soda Bread

Submitted by: KGOELLER

Introduction

This is a healthier adaptation of traditional irish soda bread that's incredibly easy to make and tastes at least as good as the original. You can leave the raisins in, take them out, or substitute currants or cranberries, as you choose. This is a healthier adaptation of traditional irish soda bread that's incredibly easy to make and tastes at least as good as the original. You can leave the raisins in, take them out, or substitute currants or cranberries, as you choose.
Number of Servings: 16

Ingredients

    * 3 cups unbleached all-purpose flour
    * 1 cup whole wheat flour
    * 4 tablespoons maltitol crystals (or splenda granulated)
    * 1 teaspoon baking soda
    * 1 tablespoon baking powder
    * 1/2 teaspoon salt
    * 1/2 cup margarine, softened
    * 1 cup buttermilk
    * 1 egg
    * 4 oz. plain greek yogurt
    * 1/4 cup butter, melted
    * 1/4 cup buttermilk

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet or use an ungreased silpat or parchment paper.
2. In the large bowl of your stand mixer, combine flour, sugar, baking soda, baking powder, salt and margarine using the large open paddle. Stir in 1 cup of buttermilk and egg and yogurt until just combined.
3. Changing to the kneading hook, add raisins and knead the dough for about a minute, until raisins are combined and dough forms into a ball.
(IF you do not have a stand mixer with kneading hook, turn dough out onto a lightly floured surface and knead slightly.)
4. Form dough into a round and place on prepared baking sheet, then flatten very slightly.
5. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
6. Bake in preheated oven just until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. For the best crust, brush the loaf with the butter mixture several times while it bakes.

When removed from oven, allow to cool on a wire rack for about 10 minutes, then serve. Wrap tightly in plastic once completely cooled to prevent drying out.


Number of Servings: 16

Recipe submitted by SparkPeople user KGOELLER.





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