Brown Soda Bread

Photo: Jonny Valiant; Styling: Pam Morris

Whole-wheat flour, wheat germ, and steel-cut oats (also called Irish oatmeal) make this a super-healthy interpretation of the classic Irish bread.

This recipe goes with Smoked Salmon with Tangy Horseradish Sauce, Ploughman's Lunch Platter

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

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Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 1.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 7.2g
  • Carbohydrate: 30.8g
  • Fiber: 4g
  • Cholesterol: 18mg
  • Iron: 1.7mg
  • Sodium: 286mg
  • Calcium: 86mg

Ingredients

  • Cooking spray
  • 11.25 ounces whole-wheat flour (about 2 1/2 cups)
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 1/2 cup steel-cut oats (such as McCann's)
  • 2 tablespoons brown sugar
  • 1 tablespoon wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups low-fat buttermilk
  • 1 large egg, lightly beaten

Preparation

  1. 1. Preheat oven to 325°.
  2. 2. Coat a 9 x 5–inch loaf pan with cooking spray. Line the pan with parchment paper, and coat with cooking spray.
  3. 3. Weigh or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined.
  4. 4. Spoon the mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment; slice bread into 12 slices.
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