Irish Wheaten Bread
This yeast-raised version of the traditional Irish brown soda bread does not require kneading.
Makes 1 loaf.
1 cup all-purpose flour
2 tablespoons sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
3 tablespoons butter or margarine, cut up
2 to 2-1/2 cups whole wheat flour
In large bowl, combine all-purpose flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120 to 130oF); mixture will curdle. Stir liquids into dry ingredients. Stir in enough whole wheat flour to make stiff dough. Remove dough to lightly floured surface; form into smooth 5-inch ball, adding additional whole wheat flour if needed. Place in greased 9-inch pie pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
With sharp knife, make a “X” (1/2 inch deep) on top of dough. Bake at 375oF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.3 ounces (65 g)
Calories 160; Total fat 3.5 g; Saturated fat 2 g;
Cholesterol 10 mg; Sodium 250 mg; Carbohydrates 28 g;
Dietary fiber 3 g (1.3 g / oz); Sugars 4 g; Protein 5 g