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Irish Wheaten Bread

Yield 12 servings
The secret to this tender bread is in your hands: Don't overwork the dough--just lightly knead it.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.