Dating Logan had it’s price…gaining pounds by eating way too much of his Nanny’s Irish Soda Bread, warm with butter. Nothing better. Ahhh. So, I decided to make this amazing, and very EASY bread in a healthier way. It’s great for breakfast or as a side for lunch/dinner… and don’t forget to top it with butter and/or your favorite jam! This bread is the perfect way to reign in the Fall season. Ahh, Fall.
Whole Wheat Irish Soda Bread
adapted from Leah (Nanny) Viebrock
- 1 1/4 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup raisins
- 1 tablespoon caraway seeds
- 1 cup non-fat greek yogurt
- 3 tablespoons skim milk
- 1 tablespoon water
- Preheat oven to 375°.
- Mix the flours, sugar, baking soda and salt.
- On a plate or cutting board cut the butter into tiny pieces and add to the dry ingredients (or cut in butter with two knives) and stir until the mixture is crumbly.
- Stir in raisins, seeds, yogurt, milk and water.
- In the bowl, knead 5-6 times or until smooth and mixed.
- Shape into about a 5 inch ball.
- Place on a baking sheet covered in non-stick foil, flatten slightly and cut an X on the top with knife.
- Brush the top with milk.
- Bake for about 30-35 minutes or until brown and makes a dense hollow sound.
- Serve warm with a bit of butter or your favorite jam!