The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Whole wheat Irish soda bread

will slick's picture
will slick

100% Whole wheat Irish soda bread

100% whole wheat Irish soda bread 


Hello, friends,

Today's bake is a Jane Mason, inspired, 100% whole wheat Irish soda bread. Boy they don't call it quick bread for nothing! If you are interested in Ms. Masons, original formula, you can find it on her web site. Virtuous Bread http://www.virtuousbread.com/about/

My interpretation, is a hybrid of the white flour soda bread I make and Ms. Masons formula. The following are some of the extras I added.

 1. Baking powder

2. Caraway seed...
3. Orange zest
4. Butter
5. Raisins and dry cranberry
6. Egg
7. Greek Yogurt
8. Black strap molasses
The bread is out of the oven cooling, the house smells divine!
The photos:
1. All the ingredients and implements, assembled in my tiny kitchen.
2. The fat (butter) cut in and the liquid added; ready to mix.
3. all the ingredients incorporated and the dough shaped.
4. Out of the oven, smelling great. After dinner my official taster, (wife) will get the first slice!

5. Update: The crumb shot!This is a keeper! I am Very happy with this healthier, whole wheat soda bread. In fact it is so good, It can totally replace my white flour version. 100% whole wheat Irish soda bread

By Will F.

Ingredients Dry 
  • 650 Grams White Whole Wheat Flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 TBS. Caraway seed
  • 2 TBS. Orange zest
  • 4 TBS. butter
  • 1 cups raisins & 1 cup dry cranberry
 


 Ingredients Wet
 
  • Egg beaten
  • 450 grams reduced fat butter milk
  • 150 grams plain whole milk Greek yogurt
  • 1 TBS. Black strap molasses  
  • Directions
  • In a big mixing bowl, combine flour, baking powder, soda, salt, caraway seeds and orange zest
  • Cut in butter until it reaches a coarse meal consistency. I used a pastry knife.
  • Add raisins and cranberry
  • Combine liquids separately. Add liquids to dry ingredients.
  • Mix until a soft dough forms. At some point it will become hard to stir it, and it will be better to use your hands. Kneading the dough is the best way to combine all the ingredients completely. The dough will be sticky, use wet hands to keep it from sticking. Do not add more flour. Knead right in the bowl, as little as possible to incorporate all the ingredients.
  • Shape the dough into A ball, place it on a greased cookie sheet. Flatten the ball slightly and cut an X about 1/4" deep in the top of the loaf.
  • Bake at 375 for 35 minutes, or until a knife inserted in the center comes out clean.
 

Comments

IceDemeter's picture
IceDemeter

and must taste wonderful, too.

It's interesting - I've seen many posts on soda breads on here, but hadn't really looked closely at the formulas or thought about trying one yet (I'm still pretty focused on learning more on the yeast and sourdough breads).  Your crumb shot really caught my eye as looking somewhat familiar, though --- and after reading your formula and method, I realized that it is pretty close to my standard muffin recipe!  I most often don't use butter in the mix, but otherwise it really is just a different shape for something that I bake often.

Just for some delicious variety, you might want to try adding in some different whole grain flours, such as oats, barley, or corn.  They each add something unique to the flavour and texture, and work wonderfully in this type of formula.

Thanks for sharing - and for giving me the idea to try a different shape to my next "batch"!

will slick's picture
will slick

Hello, Ice.

 Thanks for your comment. While I was at the local super market buying Buttermilk, I checked the baking isle for spelt flour. No luck, it seems the trendy thing in Manhattan is gluten free flour. Next time, I am going to try 50/50 whole wheat /spelt. Also one of my FB friends covers her soda bread in rolled oats, I very well may try that too! 

 

clazar123's picture
clazar123

Some of the gluten free flours add wonderful flavor to any baked goods. My favorite is Teff. It is pricey but adds a wonderful nuttiness and a nice brown color (unless you buy Ivory Teff). Amaranth, millet and sorghum all add to the party. I would probably add a few tablespoons of teff to your recipe (reduce other flour) and see what happens!

will slick's picture
will slick

very cool, I will look for them at the farmers market this weekend.