Spotted Dog Bread

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 181.2
  • Total Fat: 1.7 g
  • Cholesterol: 2.5 mg
  • Sodium: 246.9 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.2 g

View full nutritional breakdown of Spotted Dog Bread calories by ingredient


Introduction

This is a lightly sweetened Irish Soda Bread just made for a brunch or morning meeting. This is a lightly sweetened Irish Soda Bread just made for a brunch or morning meeting.
Number of Servings: 16

Ingredients

    4 cup Bob's Red Mill Whole Wheat Graham Flour
    2 cup Milk, 2%,
    2 tbsp Bragg Apple Cider Vinegar
    1 tsp Morton Iodized Salt
    1 tsp Baking Soda
    1 tsp Cinnamon, ground
    6 tsp Splenda Sugar Blend for Baking
    .25 cup, packed Brown Sugar
    1 cup Cranberries, dried, sweetened (craisins)

Tips

Serve this bread with whipped butter, unsweetened applesauce, plain vanilla yogurt. This is my take on traditional Irish Soda Bread, so Saint Paddy's Day or any traditional Irish meal would love this bread! Very quick to put together.


Directions

Preheat oven to 425 degrees. Prepare dutch oven with nonstick spray. Combine dry ingredients in bowl, stirring well. Combine Milk and apple cider vinegar in 4 cup measuring cup. (You may also use 2 cups of soured milk or buttermilk.) Create an indentiion in the middle of the dry ingredients and pour 2/3 of the milk into the well. Stir well. Slowly add in additional milk. stirring, until dough forms a sticky ball. Upend dough ball onto a floured board (I use wax paper under the flour to make cleanup easier) and knead 4 or 5 times...just enough to have a consistent dough ball. Spray the dutch oven, place the dough inside; put the lid on the pan and place it in the 425 degree oven for 30 minutes. Then pull the pan out, take off the lid, and put it back in the oven for 15-20 more minutes. Let the bread rest for 15 minutes before turning it out onto your serving plate. This is a rustic bread.

Serving Size: 16 slices

Number of Servings: 16

Recipe submitted by SparkPeople user PJPEGG.