Posts tagged ‘flour’

February 18, 2011

Whole Wheat 5 Ingredient Irish Soda Bread

For a while now I’ve been wanting to make bread. Actually, it’s been all I could think about: carbs, carbs, carbs! I was always intimidated though reading through recipes saying you have to wait 12-18 hours before you can even bake your bread. Uhm, what!? I don’t want to wait that long! I’m sort of what you’d call impatient with my food… I don’t want to wait 12 hours to eat my bread and I especially don’t want to open the fridge and see it staring at me while it’s rising!

So instead, I surfed the web and came across a ton of bread recipes. They all required so many steps and flours and wanted to make me wait overnight to bake my bread. Hell naw! I remembered watching Claire Robinson from the show 5 Ingredient Fix on the Food Network bake soda bread. And then it happened, I realized I could make bread with 5 ingredients, in about 45 minutes, and with simple ingredients that I had on hand!

And that’s how my vegan Irish soda bread was born.

Whole Wheat 5 Ingredient Irish Soda Bread

(Adapted from Claire Robinson)

This soda bread is super quick and easy to make compared to other breads. It’s dense and full of whole wheat and malted barley flour. Smear on butter or jam and you’ve got a quick and easy snack! It would also pair up nicely with a warm bowl of soup or make for a hearty sandwich.

  • 4 cups all-purpose flour (see note*)
  • 2 cups unsweetened Almond Breeze in original *
  • 2 tbsp lemon juice
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 cup old-fashioned rolled oats

(Note: The recipe called for all-purpose but I used a mixture of whole wheat and malted barley flour which worked great but you could try using just whole wheat flour or regular white flour. I like the taste and texture of whole wheat flour. Also, I didn’t have any buttermilk so I combined 2 cups of almond milk with 2 tbsp lemon juice. However, if you do have buttermilk on hand, you can substitute that in for the almond milk and lemon juice. Also remember to use plain milk as you definitely don’t want vanilla flavored bread.)

  1. Preheat oven to 425*. In a bowl, whisk together the almond milk and lemon juice and let stand for 5 minutes.
  2. Whisk together the flour, oats, baking soda, and salt. Then gradually add in the “buttermilk” mixture until a dough is formed and all the milk has been used up. Be careful not to over mix. Mix just until the dough comes together.
  3. Transfer dough to a non-stick floured surface and shape into an oval shape. With a sharp knife, cut an “X” on top of the bread. Place in 425* oven for 7 minutes. Then lower the heat to 375* and bake for another 20-23 minutes.
  4. Take bread out of the oven and place on a wire rack for 5 minutes to cool.
  5. Slice and enjoy!

 

Gather up the troops…

Mmmm fresh lemon is so refreshing. I then proceeded to eat the entire lemon.

Kidding ;).

Whisk together the almond milk and lemon…

This definitely adds tang to the bread that the buttermilk would do as well. It’s an unexpected surprise when you bite into the bread. People will definitely be thinking, “hmm, what is that?”

After whisking together the flour, oats, salt, and baking soda.

After mixing the flour + milk together and giving your guns a workout place the dough on a floured surface and shape into an oval.

Cut an “X” on top of the bread…

Bake in the oven for 7 minutes at 425* then 20-23 minutes at 375*. I baked mine for an extra three minutes to get the exterior a bit more crunchy and the result was fabulous. A crusty outside with a dense and slightly chewy inside.

Admire your bread…ah what a beauty :).

Slice, slice, slice.

I can’t believe how good this came out! My first time baking bread and it was total success. My great-grandfather was a baker after all. After arriving at Ellis Island he started up a bakery in New Jersey and sent flour and other goods back to his family in Germany since they lived there during World War 2. The genes must have been passed onto me ;).

Spread with Earth Balance butter… *drool*.

It was love at first bite.

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