Dark Irish Soda Bread

The Washington Post, March 5, 2008
  • Cuisine: Irish
  • Course: Bread

Summary:

This soda bread gets its appealing brown color from molasses and whole wheat flour. The flour used here is the traditional whole-wheat flour that is made from red-wheat berries.

It's best eaten on the same day it is made, but it tastes great toasted the next day. The bread can be wrapped well and frozen for up to 1 month. Defrost with the wrapping on so that any condensation will form on the foil and/or plastic, and not on the bread itself.

Makes one 8-inch oval loaf (12 servings)

Ingredients:

  • 2 tablespoons melted unsalted butter (plus softened butter for greasing the baking sheet)
  • 1 1/2 cups whole-wheat flour, plus more for the baking sheet
  • 3/4 cup flour
  • 1 tablespoon dark or light brown sugar
  • 2 teaspoons caraway seeds
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon molasses
  • 1 cup low-fat or regular buttermilk

Directions:

Position a rack in the middle of the oven; preheat to 375 degrees. Lightly grease a rimmed baking sheet with softened butter, then sprinkle lightly with whole-wheat flour; tap to discard any excess flour.

Combine both flours, brown sugar, caraway seeds, baking soda and salt in the large bowl of a stand mixer or hand-held electric mixer. Mix to combine on low speed; add the melted butter.

Combine the molasses and the buttermilk, then add to the mixer bowl, on low speed; beat for a minute or two, until a soft dough forms. Gather the dough into a ball and roll it around in the palms of your hands to smooth it; the dough will not be perfectly smooth. Form into an 8-inch long oval and place on the prepared baking sheet. Use a smooth-edge knife to cut a slash about 5 inches long and about 1 inch deep along the length of the loaf.

Bake for 30 to 35 minutes, until the bread feels firm and crisp and you can see that the bottom has browned when you lift it carefully. Transfer to a wire rack to cool.

Recipe Source:

From cookbook author Elinor Klivans.

Tested by Eileen Rivers for The Washington Post.
E-mail the Food Section with recipe questions.

(Julia Ewan - The Washington Post)
Nutrition Facts
Information per serving
Calories: 113
% Daily Values*
Total Fat: 3g 5
Saturated Fat: 1g 5
Cholesterol: 6mg 2
Sodium: 225mg9
Total Carbohydrates: 20g 7
Dietary Fiber: 2g 8
Protein: 4g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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