Irish Soda Bread Recipe
Daily Value: 14%
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||30µg||8%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Irish housewives in earlier times eschewed yeast as a leavening agent. Instead, they used soda to encourage bread to rise and that is where we get the name "soda bread." Even a first-time cook will have success baking soda bread; it is that simple to make. Eat it at breakfast or dinner or with a hot cup of tea. Pack it in lunches with goat cheese and fresh sliced tomato for an interesting partnering of flavors.
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- 4 cups whole-wheat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 teaspoon powdered fruit sugar
- 1 cup dried currants
- Olive oil, for kneading the dough
- 1 1/2 cups buttermilk or milk soured with 2 tablespoons lemon juice
Preheat the oven to 375 degrees.
Line a baking sheet with parchment paper. Combine all of the dry ingredients in a large bowl and mix well. Coat your clean, bare hands with olive oil, for kneading. Add the buttermilk or soured milk in small increments and knead it into the dough.
Place the dough on the baking sheet. Use a sharp knife to make a shallow cross on the top of the loaf. Place in the oven and bake until lightly golden on top, about 50-60 minutes. When done, loaf will sound hollow when tapped on the bottom. Remove from the oven and serve.
Total fat: 1.0 g
Saturated fat: 0.5 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 400 mg
Total carbohydrate: 48.0 g
Dietary fiber: 7.0 g
Sugars: 12.0 g
Protein: 8.0 g
Adapted from "Tosca Reno's Eat Clean Cookbook" by Tosca Reno (Robert Kennedy, 2009)Servings: 8
Special Designations: Low-fat, Vegetarian, Low-sugar, Healthy
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