I will always have an affinity for Irish food and Irish culture given my years spent as an Irish dancer in college. This time of year always conjures up memories of dancing at various bars and venues around campus with my dance team, throwing back Irish Car Bombs, and drinking pints of Guinness at the local Irish pub.
This year I thought I’d get my Irish fix in by trying out some Irish recipes. I tried a lot of great food during my time in Ireland a few years ago. Some particularly favorites were Dublin Coddle, Irish oatmeal, full Irish breakfasts, and soda bread. Despite my healthy leanings I really am quite the bread fiend, but luckily I actually prefer the taste of whole wheat bread to white, so I can keep things a bit healthier that way.
This recipe is amazingly easy to make–it took me about five minutes from starting to putting the loaf in the oven. Irish soda bread is so easy because it uses baking soda to leaven the bread rather than yeast. Unlike other quick breads, though, it’s not particularly sweet and has a lot of the qualities I love about yeast bread, including a thick flavorful crust and a nice wheaty taste. I replaced some of the flour with old fashioned oats to lower the overall caloric load and I added in raisins just to keep things interesting. The result is a hearty loaf of bread packed with flavor that would be perfect for breakfast. If you wanted to eliminate the raisins, it would go wonderfully alongside a stew for dunking.
Healthy Whole Wheat Irish Soda Bread
Servings: 8 · Serving Size: 1/8th · Calories: 264
Fat: 3 g · Cholesterol: 15 mg · Sodium: 333 mg · Carbs: 51 g · Fiber: 7 g · Sugar: 10 g · Protein: 9 g
- 2 cups old fashioned rolled oats
- 2-1/4 cups whole wheat flour
- 1-1/2 tsp baking powder
- 2 tsp baking soda
- 1 tsp sugar
- 1 tsp kosher salt
- 1-1/2 cups low-fat buttermilk
- 1 egg
- 1/2 cup raisins (packed)
Preheat oven to 375 degrees. Spray a sheet pan with cooking spray.
In a large bowl, combine oats, two cups of the flour, baking powder, baking soda, sugar, and salt. Stir to combine.
In a small bowl, whisk together buttermilk and egg until thoroughly mixed and frothy.
Add the raisins and wet mixture to the dry ingredients and stir to combine. Your dough should seem pretty wet and sticky.
Heavily flour a flat surface and dump your dough onto it. Flour up your hands and knead the dough about ten times, reflowering your hands or the surface if anything gets too sticky. Shape the dough into a disc and place in the center of your sheet pan. Cut two deep slits in an “X” pattern into the top of your bread–you’ll want them around 1/2″-3/4″ thick.
Bake for 45 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Allow to cool for 15 minutes before serving.