11.Mar.2009 Not Dry-rish Soda Bread

Funny that it’s called Irish Soda Bread: there’s more baking powder in there than there is baking soda.
I’d also say it’s moist, but we’ve already had a discussion in the past about the fact it’s quite a loathsome word, indeed. (Dead Like Me, anyone?)
So let’s just say: it’s not dry. And it’s not traditional in any way. So it’s more of a simple whole wheat savory loaf.

Adapted from food mayhem who adapted it from all recipes, because I try to avoid using white flour and white sugar.
Among a few other changes, I also kept the raisins out for more flexible uses.
Easy to make and delicious to boot, definitely a keeper for the times when you don’t have the patience to build a yeast bread from the ground up. So to speak.

Keep in mind I am now weighing ingredients, rather than using measuring cups. Good scales like the one I have (in green) are rather affordable, if you’re considering making the switch too.

Simple Whole Wheat Savory Loaf

Non-stick cooking spray
1/4 cup (56 g) nondairy butter, melted and cooled
1 tablespoon (15 ml) apple cider vinegar
2 cups (470 ml) unsweetened or plain soymilk
3 cups (360 g) whole-wheat flour
1 tablespoon (12 g) baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 tablespoons (24 g) raw sugar
3 tablespoons (46 g) unsweetened applesauce

Lightly coat an 9 x 5-inch (23 x 13-cm) loaf pan with spray.
Melt butter in a microwave-safe bowl. Set aside to cool.
Combine vinegar and soymilk in a medium bowl: it will curdle and become like buttermilk.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Stir in sugar.
Whisk melted butter and applesauce into buttermilk mixture.
Fold wet ingredients into dry, being careful not to over mix.
Pour batter into prepared pan. Let stand 30 minutes.
Preheat oven to 325°F (170°C, or gas mark 3).
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Remove from pan, let cool on a wire rack before slicing.

Yield: one 9-inch (23-cm) loaf

Comment Pages

There are 74 Comments to "Not Dry-rish Soda Bread"

  • meghan says:

    i have been so busy that i haven’t had any time to blog or read other people’s blogs.
    i forgot how much i love to read your posts.
    as usual, you are amazing.
    cheers,
    meghan

    Reply

    Celine Reply:

    I miss you, Meghan!

    Reply

  • Wow.. that looks like the best soda bread I’ve seen! hehe.. I almost said the wettest soda bread!

    Reply

  • Kris says:

    Oh, that bread looks delicious! Perfect for breakfast this morning…

    Reply

  • Nick says:

    Excellent recipe, I was on the hunt for a whole grain soda bread to try since I’ve never had it before. I may try it with raisins but I think that might weigh it down too much…

    Reply

    Celine Reply:

    yeah I’m not convinced about adding raisins either. I think I’ll just use them in cookies instead. ;)

    Reply

  • Julie Hasson says:

    Yum!

    Thanks for visiting my blog Celine. I love the new book cover (saw it on Joni’s site). I can’t wait for it’s release!

    Julie

    Reply

  • Afsoon says:

    May I say how cute your blog is? <3

    Absolutely love it! And I will try the recipe :0)

    Reply

    Celine Reply:

    thanks, Afsoon.

    Reply

  • Debbie says:

    Looks delish, although I live in Northern Ireland and we call that wheaten bread! Soda bread is white and made on a griddle. Or at least what I know as soda bread anyway.

    Great blog! :)

    Reply

  • [...] Day but for some reason I felt like doing it this year.  I made the Irish soda bread recipe from Have Cake Will Travel.  It was super easy and very tasty, especially slathered with Earth Balance.  And like promised, [...]

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