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Whole-Wheat Irish Soda Bread

April/May 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.2 (74 votes)

Soda breads are hearty Irish staples - wholemeal flour with large flakes of bran and wheat germ, or white flour or a mixture leavened with baking soda and moistened with buttermilk. The acid in the buttermilk reacts with the baking soda, which is an alkali, creating bubbles of carbon dioxide which rise the bread. Soda breads have the heft of a yeast bread but are made in minutes and the dough can be shaped into scones or a round loaf, depending on the occasion. Originally it would have been baked in a bastible (pot oven) over the open fire.



READER'S COMMENT:
"I love this bread. I use it mostly for toast and with soup meals. It is easy to make, hearty and healthy. "
Whole-Wheat Irish Soda Bread

19 Reviews for Whole-Wheat Irish Soda Bread

09/28/2009
Anonymous

loved it! I thought it had all the components of Irish Soda Bread I've had in restaurants (this was my first venture actually making it myself): texture, mouth feel, flavor. It was great--and gave no indication that it was a healthier version of the original. However, I did not use all of the liquid as the dough was plenty moist after 1 3/4 cup buttermilk and only baked it for 35 minutes, not the full 50, even after reducing the heat.

Abbie, Peoria Heights, IL

Comments
09/28/2009
Anonymous

It was a bit floury tasting to me. I think it is really good otherwise - I just wish it had a bit more a flavor - but the texture is good and it is good toasted with butter and honey.

Ashley, Alabaster, AL

Comments
09/28/2009
Anonymous

If you wrap the soda bread in a linen type tea towel while it cools, it wont be quite so hard and crusty.

Sarah O'Halloran, MD

Comments
09/28/2009
Anonymous

The quantities in this recipe are off. I followed the instructions exactly, and ended up with a goopy mess instead of dough. I ended up having to add almost a cup more of flour to get the right texture for the dough. That said, the bread, once baked, was very good, especially topped with butter and preserves.

, Hamden, CT

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