Cook Time:10 minsAdditional Time:1 hr 20 minsTotal Time:1 hr 30 minsServings:12Yield:2 -pound loafJump to Nutrition Facts
Cook Time:10 minsAdditional Time:1 hr 20 minsTotal Time:1 hr 30 minsServings:12Yield:2 -pound loaf
Cook Time:10 mins
Cook Time:
10 mins
Additional Time:1 hr 20 mins
Additional Time:
1 hr 20 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:12
Servings:
12
Yield:2 -pound loaf
Yield:
2 -pound loaf
Jump to Nutrition Facts
Jump to recipe
Nutrition Notes
Is whole-wheat soda bread good for you?
Whole-wheat soda bread is a healthy addition to your plate! One serving—a 1/2-inch-thick slice—providescomplex carbohydratesfor sustained energy, protein, fiber and vitamins and minerals. Per serving, the whole-wheat flour in this recipe provides about 10% of your daily fiber needs—andfiber has numerous health benefits, including a healthier gut and more regular bowel movements. It also helps keep you full and satisfied.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Where did soda bread originate?
Is bread soda the same as baking soda?
Yes, it’s the same thing. Baking soda is also known as sodium bicarbonate, which is a combination of baking soda, monocalcium phosphate and corn starch. This powdered trifecta and the chemical reaction that happens when it’s introduced to a liquid is what gives a good rise, crumb and fluff in breads and other baked goods.
Frequently Asked Questions
Can soda bread be made ahead?
Yes, but we think the flavor and texture of soda bread are best when eaten the day it’s baked. Plus, it’s a kind of bread that can get stale sooner than regular bread. You can make it a couple of days beforehand (no need to refrigerate it), and you can freeze slices for a few months, but you might want to toast the bread after doing this. Be sure to store the soda bread in an airtight container or wrap it well.
Cook Mode(Keep screen awake)Ingredients2cupswhole-wheat flour2cupsall-purpose flour, plus more for dusting1teaspoonbaking soda1teaspoonsalt2 ¼cupsbuttermilk
Cook Mode(Keep screen awake)
Ingredients
2cupswhole-wheat flour
2cupsall-purpose flour, plus more for dusting
1teaspoonbaking soda
1teaspoonsalt
2 ¼cupsbuttermilk
DirectionsPreheat the oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with a little flour.Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) 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 the dough off your hand.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.Bake the bread for 20 minutes. Reduce oven temperature to 400°F and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.TipsEasy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.Originally appeared: EatingWell Magazine, April/May 2005
Directions
Preheat the oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with a little flour.Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) 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 the dough off your hand.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.Bake the bread for 20 minutes. Reduce oven temperature to 400°F and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.TipsEasy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Preheat the oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with a little flour.
Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) 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 the dough off your hand.
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.
Bake the bread for 20 minutes. Reduce oven temperature to 400°F and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.
Tips
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Originally appeared: EatingWell Magazine, April/May 2005
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Nutrition Facts(per serving)185Calories1gFat37gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
