Soda bread is a hearty Irish staple: wholemeal flour with large flakes of bran and wheatgerm or white flour or a mixture leavened with bicarbonate of soda and moistened with buttermilk. The acid in the buttermilk reacts with the bicarbonate of soda an alkali to produce carbon dioxide bubbles which cause the bread to rise. Soda bread has the weight of a yeast bread but is ready in minutes and the dough can be shaped into scones or a round loaf depending on the occasion. It was originally baked in a bastible (pot oven) over an open fire.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 | Publish Date not found |  0 Views |
How to Make Whole Wheat Irish Soda Bread | EatingWell
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
Whole wheat soda bread is a healthy addition to your plate! One serving a 1/2-inch thick slice provides complex carbohydrates for sustained energy protein fiber and vitamins and minerals. Per serving the whole wheat flour in this recipe provides about 10% of your daily fiber needs and fiber has numerous health benefits including a healthier gut and more regular bowel movements. It also helps keep you full and satisfied.
According to many historians the first recipes for soda bread were published in the United Kingdom in the early 1800s. And some claim that Native Americans were raising bread with mother-of-pearl (a byproduct of wood ash) long before that.
