Brown Soda Bread

Karry Hosford

Quick breads like this one, leavened with baking powder and baking soda, come together easily, even for weeknights.

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 17%
  • Fat: 2.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.1g
  • Carbohydrate: 26.5g
  • Fiber: 2.7g
  • Cholesterol: 6mg
  • Iron: 1.3mg
  • Sodium: 329mg
  • Calcium: 94mg

Ingredients

  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 2 tablespoons chilled butter, cut into small pieces
  • 1 1/4 cups low-fat buttermilk
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flours into a dry measuring cup; level with a knife. Combine whole wheat flour and next 6 ingredients (whole wheat flour through salt) in a large bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
  3. Make a well in center of flour mixture; add buttermilk. Stir just until moist.
  4. Turn dough out onto a lightly floured surface; knead lightly 5 or 6 times. Pat dough into an 8-inch circle on a baking sheet lightly coated with cooking spray. Using a sharp knife, score dough by making 2 lengthwise cuts 1/4 inch deep across the top of the loaf to form an X. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Cut into 12 wedges.
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