Irish Wheaten Bread

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

Yield: 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 17%
  • Fat: 3.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 6.3g
  • Carbohydrate: 32.7g
  • Fiber: 3g
  • Cholesterol: 1mg
  • Iron: 1.7mg
  • Sodium: 337mg
  • Calcium: 46mg

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

  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.
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