100 Whole Wheat Irish Soda Bread Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet or an 8- or 9-inch cake pan with cooking spray.
• Sift whole wheat flour, all-purpose flour, salt, baking soda, and baking powder together until well combined. Add enough buttermilk to make a soft dough that's firm enough to hold its shape.
• Knead on a lightly floured surface until dough is smooth and velvety, 2 to 3 minutes. It will seem very crumbly for a while until everything gets incorporated.
• Form into a round loaf and place on the prepared cookie sheet. Cut a cross on the top of the loaf with a very sharp, floured knife. (The cross is a characteristic of soda bread.)
• Bake in the preheated oven until loaf is browned and sounds hollow when you tap on it, 35 to 40 minutes. Remove to a wire cooling rack to cool completely.

Steps:

• In a big mixing bowl, combine flour, baking powder, soda, and salt.
• Cut in butter until it reaches a coarse meal consistency. (I started with two knives, then finished the process with my fingers.).
• Add raisins.
• Combine liquids separately. Add liquids to dry ingredients.
• Mix until a soft dough forms. At some point it will become hard to stir it, and it will be better to use your hands. Kneading the dough is the best way to combine all the ingredients completely -- knead it gently until it is smooth (about 3 minutes). You can knead it right there in the mixing bowl.
• Shape the dough into two balls, and place them on a greased cookie sheet. Flatten each ball slightly and cut an X about 1/4" deep in the top of each loaf.
• Bake at 375 for 35 minutes.

Steps:

• Mix milk and lemon.
• Combine dry ingredients.
• Add milk and lemon mixture (buttermilk may be used instead).
• On floured bread board (I use whole wheat) knead dough for no more than a minute.
• Shape dough into a circle with a height of about two inches.
• Place on lightly oiled baking sheet.
• With (sharp) floured knife, cut an x nearly halfway through the dough.
• Bake about 40 minutes in 400F degrees degree oven.
• Dough should sound hollow when tapped with knuckles or handle of spoon.
• Place loaf on wire rack and let rest at least an hour before slicing.