Whole Wheat Soda Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 159.4
- Total Fat: 0.8 g
- Cholesterol: 1.8 mg
- Sodium: 346.9 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 3.1 g
- Protein: 6.2 g
View full nutritional breakdown of Whole Wheat Soda Bread calories by ingredient
Introduction
I also added a pinch of rosemary and thyme to this to make a more savory bread. It was phenomenal!!!I got the base recipe from cookinglight I also added a pinch of rosemary and thyme to this to make a more savory bread. It was phenomenal!!!
I got the base recipe from cookinglight
Number of Servings: 12
Ingredients
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Buttermilk, lowfat, 2.25 cup
*Whole Wheat Flour, 2 cup
*All Purpose Unbleached Flour, 2 cup
Baking Soda, 1 tsp
Salt, 1 tsp
Directions
preheat oven to 450. flour and spray a baking sheet.
mix dry ingredients with a whisk.
Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface
Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.
Bake the bread for 20 minutes.
Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user ABBYDANGER.
mix dry ingredients with a whisk.
Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface
Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.
Bake the bread for 20 minutes.
Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user ABBYDANGER.
Member Ratings For This Recipe
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