{"id":205266,"date":"2019-03-05T04:40:36","date_gmt":"2019-03-05T09:40:36","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=205266"},"modified":"2025-01-08T10:25:06","modified_gmt":"2025-01-08T15:25:06","slug":"irish-brown-soda-bread-thats-hearty-and-easy-to-make","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/03\/05\/irish-brown-soda-bread-thats-hearty-and-easy-to-make\/","title":{"rendered":"Irish brown soda bread that’s hearty and easy to make"},"content":{"rendered":"
\"\"<\/a>
rish brown soda bread is a hearty, wholesome loaf that tastes as good with a helping of scrambled eggs as it does with a smear of salted butter or tangy marmalade. (File Photo<\/a>: Chris Lott\/Flickr<\/a>, CC BY 2.0<\/a>)<\/figcaption><\/figure>\n

Irish brown soda bread is a hearty, wholesome loaf that tastes as good with a helping of scrambled eggs as it does with a smear of salted butter or tangy marmalade. And not only is this humble bread versatile, it’s also simple to prepare.<\/p>\n

We mimicked the wheaty, nutty flavour and rustic crumb imparted by hard-to-find Irish wholemeal flour by combining whole-wheat flour with wheat bran and wheat germ. Cutting this mixture with all-purpose flour and a touch of sugar helped balance out the strong wheat flavour.<\/p>\n

The addition of baking powder guaranteed a nicely risen loaf, but we also included baking soda for added browning and the characteristic mineral tang we love in soda breads. Acidic buttermilk contributed even more tangy flavour.<\/p>\n

Finally, to force the soft dough to rise upward rather than outward, we baked our bread in a cake pan. Our favourite whole-wheat flour is King Arthur Premium. To ensure the best flavour, use fresh whole wheat flour.<\/p>\n

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Wheat bran can be found at natural foods stores or in the baking aisle of your supermarket.<\/p>\n

IRISH BROWN SODA BREAD<\/p>\n

Servings: 10 (one loaf)<\/p>\n

Start to finish: 1 hour (plus 1 hour cooling time)<\/p>\n

2 cups (11 ounces) whole-wheat flour<\/p>\n

1 cup (5 ounces) all-purpose flour<\/p>\n

1 cup wheat bran<\/p>\n

1\/4 cup wheat germ<\/p>\n

2 teaspoons sugar<\/p>\n

1 1\/2 teaspoons baking powder<\/p>\n

1 1\/2 teaspoons baking soda<\/p>\n

1 teaspoon salt<\/p>\n

2 cups buttermilk<\/p>\n

Adjust oven rack to middle position and heat oven to 375 F. Lightly grease 8 inch round cake pan. Whisk whole-wheat flour, all-purpose flour, wheat bran, wheat germ, sugar, baking powder, baking soda and salt together in medium bowl.<\/p>\n

Add buttermilk and stir with rubber spatula until all flour is moistened and dough forms soft, ragged mass. Transfer dough to counter and gently shape into 6 inch round (surface will be craggy). Using serrated knife, cut 1\/2 inch-deep cross about 5 inches long on top of loaf.<\/p>\n

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Transfer to prepared pan. Bake until loaf is lightly browned and centre registers 185 F, 40 to 45 minutes, rotating pan halfway through baking.<\/p>\n

Invert loaf onto wire rack. Reinvert loaf and let cool for at least 1 hour. Slice and serve.<\/p>\n

To make ahead: This bread is best when served on the day it is made, but leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.<\/p>\n

___<\/p>\n

Nutrition information per serving: 192 calories; 27 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 556 mg sodium; 35 g carbohydrate; 5 g fiber; 4 g sugar; 8 g protein.<\/p>\n

___<\/p>\n

For more recipes, cooking tips and ingredient and product reviews, visit https:\/\/www.americastestkitchen.com<\/a>\u00a0. Find more recipes like Irish Brown Soda Bread in “All-Time Best Brunch .<\/p>\n

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”<\/p>\n","protected":false},"excerpt":{"rendered":"

Irish brown soda bread is a hearty, wholesome loaf that tastes as good with a helping of scrambled eggs as …<\/p>\n","protected":false},"author":44,"featured_media":205267,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-205266","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/205266","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=205266"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/205266\/revisions"}],"predecessor-version":[{"id":280817,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/205266\/revisions\/280817"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/205267"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=205266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=205266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=205266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}