Monday, September 17, 2012
Whole grain, Low fat, Quick, Easy, AND Delicious!
Anyway, the day after we returned home, I still was in vacation mode and didn't really feel like going to the grocery store, etc. It was a rainy day in San Antonio, which is rather rare, so I was in the mood to cook simply and have time to read and enjoy one more day of rest! The cool weather made me think of soup. I had some chicken stock in the freezer and lots of leftover veggies, so chicken soup was in order! The very best rustic, homemade bread to go with a hearty soup is Irish Soda Bread. If you've never tasted it, it's delicious-- nutty tasting with a kind of rough but moist texture. It's terrific and even better, it's extremely easy-- no rising, low fat-- use low fat buttermilk, and whole grain-- whole wheat flour! It is the perfect complement to homemade soup! I hope you'll try it and also, anything "huckleberry" if you get the chance!
Irish Soda Bread
1 cup unsifted white flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 cups whole wheat flour
1.5 cups low fat buttermilk
Line a sheet pan with parchment paper. Preheat the oven to 375F.
Sift or whisk together the white flour, baking powder, baking soda and salt into a large mixing bowl. Add the whole wheat flour and stir with a whisk or fork to mix. Add the buttermilk. Stir with a fork to combine.
Turn out onto a floured, clean tea towel or pastry cloth. Knead about 1 minute, just until the dough is smooth. It will be soft. Form it into a disk about 7 inches diameter and place it on the lined sheet pan. Use a sharp knife to make two right angled cuts across the top of the dough-- but not all the way through to the bottom of the loaf. The cuts should form a big cross.
Bake for 35-40 minutes until well browned and the loaf sounds hollow when tapped.
Remove and brush with melted butter if you want. This makes the bread really shiny and beautiful-- also tasty!