Swedish Limpa Soda Bread

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

Soda bread is a quick bread that is leavened when baking soda is activated by an acidic ingredient-usually buttermilk. This is a hearty loaf perfect for soup.

Ingredients:

3 cups all-purpose flour

1/2 cup whole-wheat flour

1/2 cup rye flour

1 1/2 teaspoons baking powder

1 1/4 teaspoons salt

1 teaspoon baking soda

1 teaspoon aniseed

5 tablespoons chilled butter or stick margarine, cut into small pieces

3/4 cup low-fat buttermilk

3/4 cup guinness stout or dark beer

1/4 cup honey

1 tablespoon grated orange rind

2 tablespoons molasses

1 tablespoon vegetable oil

cooking spray

2 teaspoons cornmeal

2 teaspoons 1% low-fat milk

Directions:

1. Preheat oven to 375°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 6 ingredients (all-purpose flour through aniseed) in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Make a well in center of mixture. Combine buttermilk and next 5 ingredients (buttermilk through oil) in a bowl; add to flour mixture. Stir just until moist (dough will be sticky).
3. Turn dough out onto a lightly floured surface; knead lightly for 1 minute with floured hands. Divide dough in half; shape each half into a 6 x 4-inch oval loaf. Place loaves on a baking sheet coated with cooking spray and sprinkled with cornmeal. Make 1 lengthwise cut 3/4-inch-deep across the top of each loaf using a sharp knife. Brush loaves with 2 teaspoons milk. Bake at 375° for 30 minutes. Reduce oven temperature to 350° (do not remove bread from oven); bake an additional 25 minutes or until loaves are browned on the bottom and sound hollow when tapped. Remove loaves from pan, and cool completely on a wire rack.

By RecipeOfHealth.com