Thursday, March 17, 2011

Radical Cooking - Whole Wheat Irish Soda Bread

Hearty, hurry up bread for St. Pat's Day
Fat free, healthy and cheap...

Hearty, home made bread that's quick to fix, doesn't need to rise and is a fraction of what you'd pay at a bakery or gourmet shop.

A hurry up bread that's as yummy
with good old Irish Stew
as it is with Corned Beef and Cabbage
Soda bread gets its name from the baking soda used for leavening. (Baking powder also contains baking soda.)

Caraway seed is traditional in Irish soda bread but if you don't like the taste, leave it out.

For a flour kissed country look, sprinkle a scant teaspoon or two of all purpose flour over the top just before popping it into the oven.   Delicious - and that's no blarney!

Whole Wheat Irish Soda Bread

You just can't go wrong with this crusty loaf.

Makes one (7 inch) round loaf
Uses a 7 X 3 inch cake or spring form pan

1 cup whole wheat flour
1 cup all purpose (white) flour
1 teaspoon Kosher salt (3/4 teaspoon regular salt)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup dark raisins (regular raisins)
1 1/4 teaspoon whole caraway seeds (optional)
1 1/4 cups buttermilk, plain kiefer or thin, plain yogurt

Position oven rack so bread will bake in center.  Preheat oven to 375 degrees.  Grease pan or coat with baking spray.

In a large bowl, mix all dry ingredients together then stir in buttermilk, kiefer or yogurt.  Pour into prepared pan.

Bake in preheated oven 30-35 minutes or till a cake tester comes out clean.  Cool 5 minutes then remove from pan and place on rack to finish cooling.


Need a 7 inch pan?
We sell 2 kinds and either works well with this recipe:

  • spring form pan (latch on side with a  removable bottom) 
Click here to order a spring form pan

  • bain Marie pan (high sided, heavy weight pan similar to a cake pan only better quality)  
Click here to order a bain Marie pan

No comments: