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