Caraway Whole Wheat Soda Bread Recipes

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IRISH SODA BREAD RECIPE



Irish Soda Bread Recipe image

This Irish-American Soda Bread takes just 5 minutes to make the dough with no kneading and no proofing needed. It has a soft and tender crumb with a texture that is similar to biscuits.

Provided by Natasha Kravchuk

Categories     Easy

Time 1h5m

Number Of Ingredients 8

4 cups all-purpose flour (plus 1/4 cup more for dusting)
1/4 cup granulated sugar
1 tsp sea salt
1 tsp baking soda
6 Tbsp cold unsalted butter (plus 1/2 Tbsp to grease pan)
1 3/4 cups cold lowfat buttermilk or kefir
1 large egg (cold)
1 cup raisins or dried cranberries (optional)

Steps:

  • Preheat oven at 375˚F. Generously grease a 10" cast-iron skillet with 1/2 Tbsp butter.
  • In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut butter into small pieces and use your fingers to work the butter into the flour until crumbs form stir in the raisins, breaking up any clumps of raisins. Make a well in the center.
  • In a large measuring cup, whisk together the buttermilk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.
  • Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it's too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.
  • Transfer to the buttered pan, use a knife to score the top with a large and deep "X". Bake in the center of your preheated oven at 375 for 50-55min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.

Nutrition Facts : Calories 259 kcal, Carbohydrate 45 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 29 mg, Sodium 295 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

BROWN SODA BREAD LOAF WITH CARAWAY SEEDS AND RYE



Brown Soda Bread Loaf With Caraway Seeds and Rye image

Some regional variations on Irish soda bread, from Donegal and Leitrim, call for caraway seeds. I love caraway seeds in bread, but in my personal food memory bank they will always be paired with rye. So I decided to add a little rye flour to this already dark brown, grainy and moist bread.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, side dish

Time 1h

Yield 1 loaf, about 12 slices

Number Of Ingredients 11

Soft butter for the bread pan
125 grams (approximately 1 cup) whole-wheat flour
32 grams (approximately 1/4 cup) unbleached all-purpose or bread flour
25 grams (2 heaped tablespoons) steel-cut oats, either regular or quick-cooking (optional)
40 grams rolled oats
60 grams (approximately 1/2 cup) rye flour
4 grams (approximately 1 teaspoon, tightly packed) brown sugar
3 1/2 grams (1/2 teaspoon) salt
2 teaspoons caraway seeds
10 grams (2 teaspoons) baking soda, sifted
290 grams (approximately 1 1/4 cups) buttermilk

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, caraway seeds and sifted baking soda. Mix well with your hands.
  • Make a well in the center of the flour mixture. Pour in the 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 dough to fill the pan evenly (pan will be filled only about halfway.)
  • Place in 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 183, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 3 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 3 grams, TransFat 0 grams

CARAWAY WHOLE WHEAT SODA BREAD



Caraway Whole Wheat Soda Bread image

Categories     Bread     Dairy     Low Fat     St. Patrick's Day     Bon Appétit

Yield Serves 12

Number Of Ingredients 10

1 cup unbleached all purpose flour
1 cup whole wheat flour
3 tablespoons firmly packed dark brown sugar
1 1/2 teaspoons baking powder
1 teaspoon caraway seeds, lightly crushed in mortar with pestle
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
3 tablespoons canola oil
1 egg

Steps:

  • Position rack in center of oven and preheat to 375°F. Grease 9-inch cake pan. Combine first 7 ingredients in large bowl. Whisk to blend. Whisk buttermilk, oil and egg in small bowl to blend. Add to dry ingredients and stir until just mixed. Gently knead dough on floured surface until smooth. Gather into ball. Place in prepared pan, flattening to 1 inch high. Cut double cross in dough, cutting 1/3 inch deep. Bake until light brown, about 40 minutes. Cool on rack. Serve warm or at room temperature.

FOOLPROOF IRISH SODA BREAD



Foolproof Irish Soda Bread image

Hearty Irish soda bread is easy to make. It's welcome any time of year but is essential on St. Patrick's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 loaf

Number Of Ingredients 11

1 1/3 cups whole milk
1/3 cup apple-cider vinegar
3 cups all-purpose flour, plus more for surface and dusting
2 1/2 teaspoons coarse salt
1 teaspoon baking powder
1 teaspoon baking soda
2 ounces (4 tablespoons) cold unsalted butter, cut into small pieces
1 cup unprocessed wheat bran
1/4 cup caraway seeds
1 cup (5 ounces) raisins
Salted butter, preferably Irish, for serving

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment. Mix milk and vinegar in a small bowl, and let stand until thickened, about 5 minutes.
  • Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in unsalted butter with a pastry cutter or 2 knives until mixture resembles coarse meal. Add bran, caraway seeds, and raisins; stir to distribute.
  • Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough onto a lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf, about 7 inches in diameter. Transfer to prepared sheet.
  • Lightly dust top of loaf with flour. With a sharp knife, cut an X into the top, 3/4 inch deep. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in the center comes out clean, about 1 hour, 10 minutes. Let cool on a wire rack. Soda bread is best eaten the day it is made; serve with salted butter.

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