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Dark Irish Soda Bread

Posted Apr 18 2009 12:31am

I am inordinately proud of myself. Today I spotted a gorgeous vintage Pyrex mixing bowl in an antiques shop... and, because finances are rather crimped lately, I left it sitting demurely on the shelf.

In the process, I discovered: in challenging economic times, the triumph of leaving something un-purchased feels far more wonderful than bringing another item home ever could...

So, tonight, I'm celebrating the simple joys of everything we're so fortunate to already have - in our homes, and in our pantries...

Dark Irish Soda Bread

*I only changed this recipe very slightly, to make a vegan soda bread - mostly, this gorgeous recipe comes from The Diva of Beach Eats - a true Irish gourmet at heart, The Diva completely awed me with her hearty, nutritious, gorgeously rustic Irish soda bread... This is my kind of comfort food!

2 cups whole wheat flour
3/4 cup wheat germ
1 3/4 cups white flour
2 tsp salt
2 tsp raw sugar
1/2 tsp cream of tartar
1 tsp baking soda
1/2 cup light, non-hydrogenated vegan margarine
2 cups light vanilla soymilk
2 T lemon juice
1 rounded T honey

~ Preheat the oven to 400 degrees F. Coat a a round 9" cake pan or a pie pan with cooking spray.
~ In a large bowl, whisk together the whole wheat flour, wheat germ, white flour, salt, sugar, cream of tartar and baking soda.
~ Cut the light vegan marg into the flour mixture until the flours resemble coarse meal (I find whirring it in a food processor is the fastest).
~ Make a well in the center of the bowl, and add the soymilk, lemon juice, and honey.
~ Stir until all of the buttermilk has been incorporated and a stiff dough begins to form, then knead just a bit with a dough hook or by hand until you have a smooth dough.
~ Transfer the dough to the cake pan or pie pan, and, using a large, sharp knife, cut a shallow X across the top of the dough.
~ Bake for 35 to 40 minutes - until the outside has a nice crust and the loaf sounds a bit hollow when tapped.
~ Cool in the pan, or on a wire rack, or, best of all, serve right away, nice and warm, with a bit of melted butter or vegan marg (or vegan cream cheese!) on top...

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