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soda bread -

serious Mar 9, 2011 12:38 AM

I'm committed to golden raisons and caraway seeds but some recipes add cake flour to 'soften the crumb' and others suggest whole wheat flour. I see the amount of buttermilk debated and defended. Would appreciate your best tips.

  1. c
    cathyeats Mar 14, 2011 12:12 PM

    I just made soda bread yesterday. I used kefir instead of buttermilk, and it came out great. It's 100% whole grain, but doesn't taste it, because I used white whole wheat flour, along with oat flour. Here's a link to the picture if you want to see how it turned out: http://www.whatwouldcathyeat.com/2011...
    Let me know if you make this!

    Whole Grain Irish Soda Bread

    3 1/2 cups white whole wheat flour
    1 cup oat flour (or finely ground oatmeal
    )1 1/2 tsp. baking soda
    1 t. baking powder
    1 tsp. salt
    1 1/2 teaspoons caraway seeds
    ¾ cup raisins
    2 cups lowfat buttermilk or kefir
    2 tablespoons honey

    Preheat the oven to 375.

    Mix the flours, baking soda, baking powder and salt in a large bowl. Stir in the raisins and caraway seeds. In a separate bowl, whisk the buttermilk or kefir and the honey. Stir into the dry mixture, mixing only until the dough just comes together. Transfer to a floured surface and form into a round loaf. Don’t overmix, or the bread will be tough.

    Place on a lightly greased cast iron skillet or baking sheet. Score a deep X in the top of the dough. Bake for 45 minutes, or until the loaf sounds hollow when you tap the bottom. Cool before slicing.

    1. b
      birdmonkey Mar 11, 2011 06:11 AM

      I always use golden raisins and caraway seeds too. I also bake mine in a cast iron fry pan with oatmeal sprinkled on the bottom of the pan. Yum, I think I might just have to make one now!

      1 Reply
      1. re: birdmonkey
        serious Mar 12, 2011 05:14 AM

        I'm liking the idea of the cast iron pan with oatmeal on the bottom. thank you

      2. t
        tweetie Mar 11, 2011 05:08 AM


        This is so easy and so good. You can certainly add in whatever you choose, no need for cake flour and as you stated, there is a range given for the buttermilk. I think that's just the nature of the bread and you need to use a bit of judgement. You want a wet dough but one that can be handled to a certain degree, but not too much. Just enough to get it into shape and into pan. I usually make mine in a 9x5 loaf pan instead of the traditional free form round.

        Good luck!

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