Sesame Whole Wheat Soda Bread Recipes

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SESAME WHOLE WHEAT BREAD



Sesame Whole Wheat Bread image

Make and share this Sesame Whole Wheat Bread recipe from Food.com.

Provided by chia2160

Categories     Yeast Breads

Time 4h10m

Yield 2 pound loaf

Number Of Ingredients 10

1 1/4 cups water
2 tablespoons butter
1/4 cup honey
1/2 cup sesame seeds
2 tablespoons nonfat dry milk powder
1 1/2 teaspoons salt
2 cups bread flour
1 1/4 cups whole wheat flour
3/4 cup rye flour
3 teaspoons dry yeast

Steps:

  • add all ingredients in this order.
  • cook on"whole wheat" cycle.

Nutrition Facts : Calories 1326.4, Fat 33, SaturatedFat 10.4, Cholesterol 32, Sodium 1885, Carbohydrate 229, Fiber 23.7, Sugar 39.9, Protein 38.4

SESAME WHOLE-WHEAT SODA BREADS



Sesame Whole-Wheat Soda Breads image

Categories     Bread     Bake     Quick & Easy     Oat     Winter     Healthy     Whole Wheat     Gourmet

Yield Makes 4 small loaves

Number Of Ingredients 9

2 to 2 1/2 cups whole-wheat flour
1 1/3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
1 1/2 tablespoons firmly packed light brown sugar
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
2/3 cup old-fashioned rolled oats
1/4 cup plus 1 teaspoon sesame seeds, toasted lightly and cooled
1 1/3 cups buttermilk plus additional for brushing the breads

Steps:

  • In a bowl whisk together 2 cups of the whole-wheat flour, the all-purpose flour, the baking soda, the salt, and the brown sugar, add the butter, and blend the mixture until it resembles coarse meal. Stir in the oats and 1/4 cup of sesame seeds, add 1 1/3 cups of the buttermilk gradually, stirring, and stir the dough until it forms a ball. Turn the dough out onto a floured surface, knead in just enough of the remaining 1/2 cup whole-wheat flour to form a soft but not sticky dough, and knead the dough lightly for 1 minute. Divide the dough into 4 equal pieces, form each piece into a ball, and flattened the balls slightly. Transfer the balls to a lightly buttered baking sheet, brush the tops with the additional buttermilk, and sprinkle them with the remaining 1 teaspoon sesame seeds. Cut a 1/8-inch-deep X across each bread with a sharp knife and bake the breads in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are browned lightly and sound hallow when the bottoms are tapped. Transfer the breads to a rack and let them cool completely. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

100% WHOLE WHEAT IRISH SODA BREAD



100% Whole Wheat Irish Soda Bread image

I just tried this recipe for the first time, and I immediately wanted to put it online so that I would always be able to find it. It's from La Leche League's cookbook, _Whole Foods for the Whole Family_. Of course a whole wheat bread is always different from a white flour bread, but I was amazed at how well this recipe captures the taste and texture of Irish soda bread. It's dense and crumbly and a bit sweet, and very delicious. It's also quite easy to make. It's a "quick bread" recipe -- no yeast, no rising -- but you shape it into round loaves, and it feels more "bread-y" to me than most quick breads. I can't wait to make it again. Enjoy!

Provided by Becky 7

Categories     Quick Breads

Time 50m

Yield 2 loaves

Number Of Ingredients 9

4 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter (4 tablespoons)
1 1/4 cups raisins or 1 1/4 cups currants
1 egg, beaten
1 3/4 cups low-fat buttermilk (or substitute 1 1/2 C plain yogurt and 1/4 C milk)
1 tablespoon molasses or 1 tablespoon honey

Steps:

  • In a big mixing bowl, combine flour, baking powder, soda, and salt.
  • Cut in butter until it reaches a coarse meal consistency. (I started with two knives, then finished the process with my fingers.).
  • Add raisins.
  • Combine liquids separately. Add liquids to dry ingredients.
  • Mix until a soft dough forms. At some point it will become hard to stir it, and it will be better to use your hands. Kneading the dough is the best way to combine all the ingredients completely -- knead it gently until it is smooth (about 3 minutes). You can knead it right there in the mixing bowl.
  • Shape the dough into two balls, and place them on a greased cookie sheet. Flatten each ball slightly and cut an X about 1/4" deep in the top of each loaf.
  • Bake at 375 for 35 minutes.

Nutrition Facts : Calories 1444.4, Fat 33.7, SaturatedFat 17.6, Cholesterol 162.6, Sodium 2818.3, Carbohydrate 264.1, Fiber 29.1, Sugar 70.5, Protein 45

WHOLE WHEAT SODA BREAD



Whole Wheat Soda Bread image

This is so good with butter and currant jelly that I could eat an entire loaf myself!! It is from Christopher Kimball's "The Yellow Farmhouse Cookbook". Although Irish in origin, this is a new world version from a New Englander - (ZWT3)

Provided by Acerast

Categories     Quick Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 8

1 1/2 cups all-purpose flour (I use unbleached)
1 3/4 cups whole wheat flour
1/3 cup wheat germ
1 1/2 teaspoons salt
1 teaspoon baking soda
2 tablespoons butter, softened
1 egg
1 1/2 cups buttermilk

Steps:

  • Heat oven to 450°F.
  • In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
  • Using your fingertips, work the softened butter into the flour mixture.
  • In a small bowl, whisk the egg.
  • Add the buttermilk to the egg; mix well.
  • Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
  • Use your hands to combine the dry and wet ingredients until it forms a loose dough.
  • If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
  • On a well-floured surface, turn out the dough.
  • Sprinkle the dough with flour and shape it into a 7-8 inch circle.
  • Flatten it slightly with the tips of your fingers.
  • Place the loaf on a baking sheet (I line mine with parchment paper).
  • Score (criss-cross) the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
  • Bake for 15 minutes at 450°F.
  • Reduce the heat to 400 F and continue baking another 20 minutes.
  • If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
  • The thermometer should read 190/195 F when baked.
  • Let cool for 15 minutes; then serve.

Nutrition Facts : Calories 1956.4, Fat 40.7, SaturatedFat 19.8, Cholesterol 287.3, Sodium 5385.1, Carbohydrate 333.3, Fiber 35.7, Sugar 19.4, Protein 75.7

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