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WHOLE-WHEAT IRISH SODA BREAD
Irish soda bread is one of the fastest and easiest homemade breads you can make. The ingredients can be mixed together in just minutes and you don’t have to wait for the dough to rise. It also lends itself beautifully to the nutty taste of whole-wheat flour. Enjoy it as a healthy tribute to Saint Patrick’s Day, for breakfast, teatime, or as an accompaniment to a bowl of soup. This simple formula lends itself to numerous delicious variations, which are listed below.
½ cup dried currants or raisins
½ cup brewed hot black tea
2 teaspoons caraway seeds
1 cup whole-wheat flour
3/4 cup all-purpose flour, plus extra for dusting
¾ teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
2 tablespoons light brown sugar
1 tablespoon canola oil
INGREDIENTS
1. Heat oven to 425°F. Spray 9-inch pie pan or small baking sheet with cooking spray. Plump currants in tea in medium bowl 10 minutes. Drain in a sieve, pressing out excess moisture. Place caraway seeds on cutting board, crush with bottom of saucepan to release their fragrance.
2. Combine flours, baking soda and salt in large mixing bowl; whisk to blend. Stir in currants and caraway seeds.
3. Mix buttermilk, sugar and oil in glass measuring cup. Gradually add buttermilk mixture to flour mixture, stirring with a fork, until dry ingredients are moistened.
4. Turn dough out onto lightly floured surface and knead several times. Form into a ball and place in prepared pan. Flatten dough slightly to a height of 1 ½ to 2 inches. Dust lightly with flour. With a serrated knife, make a criss-cross slash, ½-inch deep, on top of loaf.
5. Bake 30 to 35 minutes or until loaf is golden, sounds hollow when bottom is tapped and cake tester inserted in center emerges clean. Transfer loaf to wire rack to cool slightly before slicing.
Yield: 1 loaf (8 slices).
Per slice: Calories: 150. Total fat: 2.5 grams. Saturated fat: 0 grams. Cholesterol: 0 milligrams. Sodium: 290 milligrams. Carbohydrates: 29 grams: Fiber: 2 grams. Protein: 4 grams.
PREPARATION
Variations
Irish Soda Bread with Figs & Hazelnuts: Substitute ½ cup chopped dried figs, ½ cup toasted chopped hazelnuts (see Tip) and 2 teaspoons grated orange peel for currants and caraway seeds.
Irish Soda Bread with Dried Cherries & Chocolate Chips: Substitute ½ cup coarsely chopped dried cherries, ½ cup chocolate chips and 2 teaspoons grated orange peel for currants and caraway seeds.
Irish Soda Bread with Dried Apricots & Ginger: Substitute ½ cup chopped dried apricots, ¼ cup finely chopped crystallized ginger and 2 teaspoons grated lemon peel for currants and caraway seeds.
Irish Soda Bread with Dates, Walnuts & Oatmeal: Substitute ½ cup chopped pitted dates, ½ cup toasted chopped walnuts (see Tip) and 2 teaspoons grated orange peel for currants and caraway seeds.
Irish Soda Bread with Parmesan & Rosemary: Substitute 2/3 cup grated Parmesan cheese and 2 tablespoons chopped fresh rosemary for currants and caraway seeds. Omit tea and decrease sugar to 1 tablespoon. Use extra-virgin olive oil instead of butter.
Irish Soda Bread with Cheddar & Onion: Substitute 1 cup shredded Cheddar cheese, ½ cup chopped onion and ¼ teaspoon ground red pepper (cayenne) for currants. Omit tea. Decrease sugar to 1 tablespoon.
Recipes by Patsy Jamieson
