Irish soda bread (whole wheat and buckwheat flour)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
1.5 c whole wheat flour1.5 c buckwheat flour0.5 c all-purpose flour1 tsp salt1 tsp sugar1 tsp baking soda1 cup buttermilk (low fat)
1. Preheat the oven to about 450 and cover a small cookie sheet with parchment paper.
1. Mix together the dry ingredients really well. REALLY well. You want the baking soda, salt, and sugar to be as well-dispersed as possible.
2. Make a well in the center, and fill it with buttermilk. Fold and repeat until the cup is used.
3. In the mixing bowl, quickly shape the loaf into a round. Place it on the baking sheet, flatten it until it's about 1.5 inch thick, and cut an X or an asterisk into the loaf. Stab each section a few times with the knife.
Cook until done, about 30 minutes.
Serving Size: Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user OPALRAIN.
1. Mix together the dry ingredients really well. REALLY well. You want the baking soda, salt, and sugar to be as well-dispersed as possible.
2. Make a well in the center, and fill it with buttermilk. Fold and repeat until the cup is used.
3. In the mixing bowl, quickly shape the loaf into a round. Place it on the baking sheet, flatten it until it's about 1.5 inch thick, and cut an X or an asterisk into the loaf. Stab each section a few times with the knife.
Cook until done, about 30 minutes.
Serving Size: Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user OPALRAIN.
Nutritional Info Amount Per Serving
- Calories: 125.3
- Total Fat: 1.0 g
- Cholesterol: 0.8 mg
- Sodium: 317.3 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 4.2 g
- Protein: 5.2 g
Member Reviews
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CD4994568
The taste is good but the recipe is not good. Not enough liquid for 3.5 cups of flours. I added liquid but can tell after the baking-not enough. This does not result in a normal Irish Soda Bread dough. It is dry and very hard to not have it crumb and crack all over as you are pressing it out. - 11/21/17