Traditional Irish Soda Brown Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 c whole wheat flour 1 c all purpose flour, unbleached enriched 14 fl oz buttermilk, lowfat 1.5 tsp baking soda1 tsp salt
With the rack in the lowest position, preheat oven to 425°F. Lightly flour a baking sheet and set aside. *
Mix the whole wheat flour thoroughly with the white flour, salt, and baking soda.
Make a well in the center and gradually mix in the buttermilk. Stir with a wooden spoon or your hand. You may need less, or more buttermilk - it depends on the humidity levels (your flour will absorb more liquid if the air is very dry, less if it is very humid).
The dough should be soft but manageable. Knead the dough into a ball in the mixing bowl with floured hands. **
Put on the prepared baking sheet and, with the palm of your hand, flatten out in a circle 1 1/2 inches thick.
With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.
Bake at 425° for 25 minutes, reduce the heat to 350° and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. Personally, I've never been able to wait 6 hours to eat fresh soda bread!
Serving Size: Makes 16 1 inch slices
Mix the whole wheat flour thoroughly with the white flour, salt, and baking soda.
Make a well in the center and gradually mix in the buttermilk. Stir with a wooden spoon or your hand. You may need less, or more buttermilk - it depends on the humidity levels (your flour will absorb more liquid if the air is very dry, less if it is very humid).
The dough should be soft but manageable. Knead the dough into a ball in the mixing bowl with floured hands. **
Put on the prepared baking sheet and, with the palm of your hand, flatten out in a circle 1 1/2 inches thick.
With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.
Bake at 425° for 25 minutes, reduce the heat to 350° and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. Personally, I've never been able to wait 6 hours to eat fresh soda bread!
Serving Size: Makes 16 1 inch slices
Nutritional Info Amount Per Serving
- Calories: 120.7
- Total Fat: 0.6 g
- Cholesterol: 1.1 mg
- Sodium: 291.4 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 2.5 g
- Protein: 4.9 g
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