Description
This Irish Soda Bread is healthier than traditional, as it's packed with much more fiber and nutrients due to the whole wheat and oat flours. This is a quick bread recipe that relies on the reaction between baking soda and buttermilk, giving you a delicious bread in a fraction of the time. It goes great with my Cauliflower Mash Shepard's Pie for a hearty dinner.
Time
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
1 hour
Cost
Total Cost:
Cost per Serving:
$0.10
Ingredients
Serving(s)
- 2 3/4 cup Oat flour
- 1 1/2 cup Whole wheat flour
- 1 tbsp Cornstarch
- 1 tsp Baking soda
- 1 tsp Salt
- 1 1/2 cup Buttermilk
- 1 large Egg
Instructions
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- Preheat your oven to 450F, and take out a large cookie sheet. Lightly grease it with oil. For a crispier crust, you can instead bake on a preheated pizza stone. Just use parchment paper, so it's easier to get the loaf in
- Combine all the dry ingredients in a large mixing bowl - oat flour, whole wheat flour, cornstarch, baking soda, and salt
- In a separate bowl, whisk together the buttermilk and egg until well combined
- Pour the wet mixture into the dry. Using a wooden spoon or dough scraper, lightly knead in the bowl to form a dough
- Place the shaped dough into baking pan. Using a sharp razorblade, score a cross on the top of the dough. This helps the bread expand while baking
- Bake in the preheated 450F oven for 10 minutes. Reduce the temperature to 400F, and continue baking for another 35-40 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom
- Remove from the oven and transfer to a wire rack to cool completely before slicing
- Store any leftovers in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage
Notes
- The dough should be quite wet and sticky compared to a normal bread dough. Wearing kitchen gloves helps preventing the dough getting stuck to your hands
- You can substitute standard buttermilk with powdered buttermilk. Mix 6 tbsp (35 g) of buttermilk powder in with the dry ingredients, and substitute the buttermilk for water (1 1/2 cup, 360 g). The dough will be much liquidier; too liquidy to shape. Bake instead in a parchment lined and lightly oiled 9x5" bread pan. It may need an extra few minutes to be fully cooked. The bottom should sound hollow when tapped, and the internal temperature will be around 210F
Nutrition Facts
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Total Fat: 1.2g (2 %)
Saturated Fat: 0.3g (2 %)
Sodium: 168mg (7 %)
Total Carbohydrate: 13.2g (5 %)
Fiber: 1.7g (6 %)
Net Carbs: 11.5g
Total Sugar: 0.9g
Protein: 3.1g (6 %)
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Vitamin B12: 0.05mcg (2 %)
Vitamin D: 0.05mcg (0 %)
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Calcium: 25mg (2 %)
Iron: 0.78mg (4 %)
Magnesium: 39mg (9 %)
Potassium: 88mg (2 %)
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