St. Patrick’s Day celebrations just wouldn’t be the same without enjoying a traditional Irish Soda Bread. Each year, my mother and I bake our secret family recipe passed down by my Great Aunt Marie. Yet, in an effort to stay fit and fab I’ve revamped this recipe adding some whole grains and spice while removing the fat and sugar. Voila! A delicious and wholesome bread to fuel your luckiest day. Enjoy it for breakfast…Top O’ the Mornin to Ya!
2 Cups Whole Wheat Flour
2 Cups All-Purpose Flour
1 tsp Baking Soda
1/4 tsp Nutmeg
1 tsp Fine Sea Salt
1 Tbsp Caraway Seeds
1 Cup Raisins (soaked in water & drained)
2 1/4 Cups Low Fat Buttermilk
1. Preheat oven to 450*. Coat a baking sheet with cooking spray and sprinkle lightly with flour.
2. Mix whole wheat and all-purpose flour, baking soda, nutmeg and sea salt in a bowl then stir in the caraway seeds and raisins. Make a well in the center and pour in the buttermilk. Stir in a circular motion until all of the flour is incorporated and a soft dough is formed.
3. With floured hands on a floured surface, knead the dough for one minute then pat the dough to create a round, flat shape. Place the loaf on the baking sheet and then with a sharp knife, mark the top with a deep cross. Sprinkle the loaf with a very light dusting of all-purpose flour.
4. Bake the bread for 20 minutes, then reduce the oven temperature to 400* and bake for 35 minutes more. Place the loaf on a wire rack to cool for at least 15 minutes prior to serving.
Happy St. Paddy’s Day! Sláinte!