Noreen Kinney's Irish Soda Bread Recipe

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Noreen Kinney's Irish Soda Bread
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Ingredients
13
Count
Nutrition
2651
Calories
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Ingredients:

Directions:

  1. Adjust an oven rack to the center position and preheat the oven to 425°F. Coat a heavy baking sheet with vegetable cooking spray or line it with a silicone baking pan liner or aluminum foil.
  2. In a large bowl, stir together the all-purpose flour and whole wheat flour. Add the butter and work it into the dry ingredients with your fingertips until the fat particles are very fine. Stir in the baking soda, salt, sugar, wheat bran, oat bran, wheat germ, flaxseed, and sunflower seeds.
  3. Beat the egg lightly with a fork in a 2-cup glass measure. Add enough buttermilk to come to the 2-cup line and stir with the fork to combine well. Add the liquid to the dry ingredients and stir with a wooden spoon or rubber spatula until the dough gathers into a thick, wet-looking mass.
  4. Sprinkle your work surface with whole wheat flour and scrape the dough onto it. Dust the dough with a bit more whole wheat flour. Pat the dough into a circular shape about 7 inches across and 2 inches high and transfer it to the prepared baking sheet. Don't be concerned about evenness—the loaf should look rustic. Make a cross-shaped indentation on top of the loaf going right to the edges. I use a plastic bench scraper and press it into the dough very gently; don't actually cut the dough. During baking the indentation expands, giving the top of the loaf an attractive pattern.
  5. Bake the bread for about 40 minutes, until it is well browned and sounds hollow when rapped on the bottom. An instant-read thermometer inserted into the center of the loaf should register 195° to 200°F. Cool the loaf on a wire cooling rack, and serve warm or at room temperature. Cut into quarters and slice each quarter with a sharp serrated knife. Delicious with butter.
  6. Storing: The loaf keeps well at room temperature, wrapped in plastic wrap, for 2 to 3 days. The entire loaf or quarters of it can also be frozen when completely cool. Wrap in plastic wrap, place in heavy-duty resealable plastic bags, and freeze for up to 2 weeks. Thaw completely before unwrapping. If desired, refresh the bread in a preheated 300°F oven for 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2650.79 Kcal (11098 kJ)
Calories from fat 807.93 Kcal
% Daily Value*
Total Fat 89.77g 138%
Cholesterol 324.75mg 108%
Sodium 7121.81mg 297%
Potassium 1355.84mg 29%
Total Carbs 384.78g 128%
Sugars 50.89g 204%
Dietary Fiber 28.11g 112%
Protein 85.06g 170%
Vitamin C 0.2mg 0%
Vitamin A 0.4mg 14%
Iron 29.8mg 165%
Calcium 634.6mg 63%
Amount Per 100 g
Calories 248.13 Kcal (1039 kJ)
Calories from fat 75.63 Kcal
% Daily Value*
Total Fat 8.4g 138%
Cholesterol 30.4mg 108%
Sodium 666.66mg 297%
Potassium 126.92mg 29%
Total Carbs 36.02g 128%
Sugars 4.76g 204%
Dietary Fiber 2.63g 112%
Protein 7.96g 170%
Iron 2.8mg 165%
Calcium 59.4mg 63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 59.7
    Points
  • 70
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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