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Submitted by: Courtney
My sister got married in Ireland last summer, so for her one year anniversary, I thought I would make her some Irish Soda Bread as a little joke. I found this recipe, which was actually very easy, and it turned out well, so I thought I would share. The original recipe called for buttermilk, not soy milk, but I had no problems with the substitution. I did add about a tablespoon of lemon juice to the soy milk (I have heard you can use vinegar too) in order to mimic the acidity of buttermilk.
2 C whole wheat flour
2 C all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon salt
2 1/4 C ff soymilk/ricemilk
1)preheat oven to 450. Coat a baking sheet with cooking spray and sprinkle with a little flour.
2)whisk whole wheat and white flour with baking soda and salt in large bowl. Make a well in the center and soy/rice milk. Using one hand, stir in full circles until all the flour is incorporated. The dough should be soft, but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well floured surface. Clean dough off hands.
3)Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the 4 quadrants.
4)Bake the bread for 20 min. Reduce oven temp to 400 and continue baking until loaf is brown on top and sounds hollow when tapped, 30 to 35 min. Transfer loaf to a wire rack and let cool for about 30 min.
Enjoy!
Courtney
September 10th, 2013 at 4:37 pm
Almost forgot–if I want to use mine for sandwiches I bake it in a glass loaf dish so I get nice slices.
BTW, I read an article by a well-known Irish chef (blank on name right now) who stated that gluten sensitivity/celiac disease originated in said British Isles. Might explain the popularity of oats (other than the crop-growing climate.