Irish Wheaten Bread

recipe
The secret to this tender bread is in your hands: Don't overwork the dough--just lightly knead it.

Yield:

12 servings

Recipe from

Nutritional Information

Calories 184
Caloriesfromfat 17 %
Fat 3.5 g
Satfat 0.7 g
Monofat 1.3 g
Polyfat 1.1 g
Protein 6.3 g
Carbohydrate 32.7 g
Fiber 3 g
Cholesterol 1 mg
Iron 1.7 mg
Sodium 337 mg
Calcium 46 mg

Ingredients

2 cups all-purpose flour
2 cups whole-wheat flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
3 tablespoons chilled stick margarine, cut into small pieces
1 1/3 cups low-fat buttermilk
2 egg whites
Vegetable cooking spray

Preparation

Combine first 5 ingredients in food processor, and pulse until well-blended. With the processor on, drop margarine through food chute, and process for 10 seconds.

Combine buttermilk and egg whites; stir well. With the processor on, pour the mixture through food chute, and process for 20 seconds or until dough leaves sides of bowl and forms a ball. Turn the dough out onto a lightly floured surface, and lightly knead about 10 times.

Pat the dough into an 8-inch round cake pan coated with cooking spray, and cut a 1/4-inch-deep X in top of the dough. Bake at 375° for 45 minutes or until lightly browned. Remove bread from pan, and let cool completely on a wire rack. Cut bread into wedges.

Note:

Linda West Eckhardt,

March 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note