Whole Wheat Soda Bread Recipes

Steps:

• In a big mixing bowl, combine flour, baking powder, soda, and salt.
• Cut in butter until it reaches a coarse meal consistency. (I started with two knives, then finished the process with my fingers.).
• Add raisins.
• Combine liquids separately. Add liquids to dry ingredients.
• Mix until a soft dough forms. At some point it will become hard to stir it, and it will be better to use your hands. Kneading the dough is the best way to combine all the ingredients completely -- knead it gently until it is smooth (about 3 minutes). You can knead it right there in the mixing bowl.
• Shape the dough into two balls, and place them on a greased cookie sheet. Flatten each ball slightly and cut an X about 1/4" deep in the top of each loaf.
• Bake at 375 for 35 minutes.

Steps:

• Heat oven to 450°F.
• In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
• Using your fingertips, work the softened butter into the flour mixture.
• In a small bowl, whisk the egg.
• Add the buttermilk to the egg; mix well.
• Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
• Use your hands to combine the dry and wet ingredients until it forms a loose dough.
• If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
• On a well-floured surface, turn out the dough.
• Sprinkle the dough with flour and shape it into a 7-8 inch circle.
• Flatten it slightly with the tips of your fingers.
• Place the loaf on a baking sheet (I line mine with parchment paper).
• Score (criss-cross) the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
• Bake for 15 minutes at 450°F.
• Reduce the heat to 400 F and continue baking another 20 minutes.
• If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
• The thermometer should read 190/195 F when baked.
• Let cool for 15 minutes; then serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet or an 8- or 9-inch cake pan with cooking spray.
• Sift whole wheat flour, all-purpose flour, salt, baking soda, and baking powder together until well combined. Add enough buttermilk to make a soft dough that's firm enough to hold its shape.
• Knead on a lightly floured surface until dough is smooth and velvety, 2 to 3 minutes. It will seem very crumbly for a while until everything gets incorporated.
• Form into a round loaf and place on the prepared cookie sheet. Cut a cross on the top of the loaf with a very sharp, floured knife. (The cross is a characteristic of soda bread.)
• Bake in the preheated oven until loaf is browned and sounds hollow when you tap on it, 35 to 40 minutes. Remove to a wire cooling rack to cool completely.

Steps:

• Preheat the oven to 400 and lightly oil a large baking sheet. Sprinkle the sheet with cornmeal, semolina, or oats, and set aside.
• Put the 1/2 cup oats in mixing bowl. Stir in the buttermilk, molasses and oil; reserve.
• Mix dry ingredients in large bowl. Make a well in the dry mixture and add the liquid all at once; add raisins. Stir briskly with a wooden spoon until dough pulls together in a shaggy mass. Let rest 3 minutes.
• Flour your work surface and hands. Scoop half of the dough onto floured surface and knead gently; if dough is a little sticky, a dough scraper might help. Knead for 1 minute, shaping into a ball. Place on the baking sheet. Using a sharp, serrated knife, make two parallel slashes on the surface of the dough, about 3/4 -inch deep. Repeat for the other half of dough and place on sheet; leave plenty of room between the loaves.
• Bake for 20 minutes, then reduce the heat to 375 and bake 20 minutes more, until dark and crusty. When done, the bottom should sound hollow when tapped with a finger. Cool loaves before slicing.

Steps:

• Mix milk and lemon.
• Combine dry ingredients.
• Add milk and lemon mixture (buttermilk may be used instead).
• On floured bread board (I use whole wheat) knead dough for no more than a minute.
• Shape dough into a circle with a height of about two inches.
• Place on lightly oiled baking sheet.
• With (sharp) floured knife, cut an x nearly halfway through the dough.
• Bake about 40 minutes in 400F degrees degree oven.
• Dough should sound hollow when tapped with knuckles or handle of spoon.
• Place loaf on wire rack and let rest at least an hour before slicing.

Steps:

• Position rack in center of oven and preheat to 375°F. Grease 9-inch cake pan. Combine first 7 ingredients in large bowl. Whisk to blend. Whisk buttermilk, oil and egg in small bowl to blend. Add to dry ingredients and stir until just mixed. Gently knead dough on floured surface until smooth. Gather into ball. Place in prepared pan, flattening to 1 inch high. Cut double cross in dough, cutting 1/3 inch deep. Bake until light brown, about 40 minutes. Cool on rack. Serve warm or at room temperature.

Steps:

• Prehart oven to 350 degrees; grease a baking sheet and set aside.
• Combine the flours, brown sugar,baking powder, salt, soda and caraway seeds in a food processor and pluse 2 times just to blend.
• Add butter and pluse until the mixture resembles coarse meal.
• Pour in buttermilk and pluse JUST to combine.
• Turn the dough onto a lightly floured board, knead 3 or 4 times and shape into a ball.
• Place dough on prepared baking sheet.
• Using a serrated knife, make an X on the top of the bread; sprinkle with caraway seeds, if desired.
• Bakefor 55 minutes to 1 hour until golden brown and a toothpick inserted in the center comes out clean.
• Remove from oven and let cool slightly before slicing; serve with butter.

Steps:

• Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8-12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
• Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
• Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55-70 minutes. Let cool in pan.
• Do ahead
• Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.

Steps:

• Preheat oven to 350°F. Butter heavy large baking sheet. Place 4 teaspoons aniseed in small sealable plastic bag; close bag. Using mallet, pound seeds until coarsely crushed. Combine crushed aniseed and anisette liqueur in small bowl.
• Stir both flours, oats, salt and baking soda in large bowl to blend. Whisk buttermilk, eggs, molasses and melted butter in medium bowl. Whisk in anisette mixture. Make well in center of dry ingredients. Pour buttermilk mixture into well; stir until blended. Mix in pears (dough will be dense and moist).
• Turn dough out onto floured surface. Knead gently until dough comes together and pear pieces are well distributed, about 2 minutes. Cut dough in half. Form each half into 6-inch round. Transfer to prepared baking sheet. Flatten slightly. Using sharp knife, cut 1/2-inch-deep cross in center of each round.
• Bake until bread is golden and sounds hollow when tapped and tester inserted into center of bread comes out clean, about 55 minutes. Transfer to racks. Cool completely. (Can be made ahead; wrap in foil and store at room temperature 1 day or freeze up to 2 weeks. Thaw bread; rewarm wrapped in foil in 350°F. oven about 15 minutes, if desired.)