BROWN SODA BREAD WITH OATS
For years I've been trying to make a moist soda bread loaf like the kind I love to eat when I'm in Ireland. Finally I've achieved it with this recipe, which is adapted from Bon Appétit's recipe for Fallon & Byrne Soda Bread (Fallon & Byrne is a restaurant in Dublin). The bread is a whole-wheat loaf with both rolled and steel-cut (pinhead) oats, and does not have the hard crust that round soda breads can have. One reason is that the moist dough is baked at a lower temperature than free-form soda bread.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, side dish
Time 1h
Yield 1 loaf, about 12 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
- In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
- Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)
- Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 4 grams, TransFat 0 grams
FOUR PROVINCES BROWN SODA BREAD
A soda bread recognizable in Irish households! Easy to make, right densitiy/lightness ratio, with just enough sweetness.
Provided by Sunshine
Categories Quick Bread
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets.
- Whisk together the egg, buttermilk, and molasses in a bowl until evenly blended; set aside. Stir together the whole wheat flour, all-purpose flour, bran, cream of tartar, and baking soda in a separate large bowl, and make a well in the center. Pour the buttermilk mixture into the well, and stir until a soft dough forms. Stir in the golden raisins, then turn the dough out onto a well floured work surface, and knead 8 to 10 times before dividing into two round balls. Place the balls on the baking sheets and use a sharp knife to cut a 1/2 inch deep X into the tops of the dough balls. Brush with melted butter.
- Place the loaves into the preheated oven, and reduce the temperature to 325 degrees F (165 degrees C). Bake for 25 to 30 minutes until golden brown. Wrap the loaves in light cotton towels for 10 minutes after they are removed from the oven.
Nutrition Facts : Calories 218 calories, Carbohydrate 45.4 g, Cholesterol 18.5 mg, Fat 2.1 g, Fiber 4.7 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 153.1 mg, Sugar 11.6 g
BROWN SODA BREAD
Categories Bread Breakfast Bake Vegetarian St. Patrick's Day Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Butter 9x5x3-inch loaf pan. Combine first 8 ingredients in large bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form soft dough. Transfer dough to prepared loaf pan. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out onto rack. Turn right side up and cool on rack.
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