Whole-Wheat Irish Soda Bread

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

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. "

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17 Reviews for Whole-Wheat Irish Soda Bread

03/06/2013

Anonymous

Recommends this recipe

Bread for a Hearty Soup

Can't get over the taste with only 4 items. Very fast to prepare and ready when the recipe said it would. We ate with soup and being on a low calorie diet it was perfect.

Pros: Moist for a soda Bread

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10/29/2011

Anonymous

I love this bread. I use it mostly for toast and with soup meals. It is easy to make, hearty and healthy.

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03/16/2010

tlwettermanjr

Terrific recipe, followed exactly and it really tasted delicious. Add a little bit of butter and/or some Maine blueberry jam and you have an awesome breakfast!

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03/16/2010

Anonymous

So delicious! I wasn't sure how it was going to turn out without any sugar, but it was delicious. This will definitely become a staple in our house long after St. Patrick's Day.
Elizabeth, Philadelphia, PA

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09/28/2009

Anonymous

Delicious!! :-) As another reader has posted here, I only baked the bread for 35 minutes total (15 min. at 450 degrees F., 20 minutes at 400 degrees F.) and it came out great. I think that my oven does tend to bake things quickly, though. I did the "toothpick test" at 35 min. and the bread was ready.

Liz Davenport, Upland, CA

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