Irish Brown Soda Bread Recipe

Photo/Chris Lott

I just finished a fascinating article on Huff Post about the benefits of baking bread. The Journal of Social Psychology published a finding that suggests that certain smells can trigger a more positive mood, which leads to a greater degree of altruism in strangers. The pleasant aroma of fresh bread, of course, is one of the known triggers. 

So bakers make the world a kinder gentler place. I think I already knew that in a way. All the bakers I know have a way of making you want to hang out in the kitchen and chat the day away. Then when you leave, they practically send the kitchen home with you. I want to be one of those people.

I've always found friendly baking neighbors in holiday movies to be so whimsical. You know, the overly merry one's baking all the treats and giving them away. Never mind that they eat half of the meal while cooking. They have FUN. And the memories they make carry them through nit picky aggravations until it's time to bake again.

So I have a dream. Be the friendly baking neighbor. And there's no day like today to get started. Fresh warm Irish Brown Soda Bread sounds just the thing.

Yield: 12 servings
Serving Size: 1 wedge

Recipe

Amount per serving

Calories: 146 ♥ Fat: 2.7g ♥ Protein: 5.1g ♥ Carb: 26.5g ♥ Fiber: 2.7g ♥ Sodium: 329mg

Brown Soda Bread

Cooking Light Annual Recipes 2005

Ingredients

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon caraway seeds
• ½ teaspoon salt
• 2 tablespoons chilled butter, cut into small pieces
• 1¾ cups low-fat buttermilk
• Cooking spray

Preparation

1. Preheat oven to 350°.

2. Lightly spoon flours into a dry measuring cup, level with a knife. Combine whole wheat flour and next 6 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

3. Make a well in center of flour mixture; add buttermilk. Stir until just moist.
4. Turn dough out onto a lightly floured surface; knead lightly 5 or 6 times. Pat dough into an 8-inch circle on a baking sheet lightly coated with cooking spray.

5. Using a sharp knife, score dough by making 2 lengthwise cuts ¼ inch deep across top of loaf to form an X.

6. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.

7. Cool on wire rack.

8. Cut into 12 wedges.
9. Enjoy or freeze to use at a later date.