Body Friendly Bread: Irish Soda

(re-post)

This is another Edna Staebler recipe (like the Surprise Carrot  Muffins)  that I tweaked to eliminate refined carbs.

This time I used all whole wheat flour; in the past I have used part rye flour;  whirred raw oats in the blender to get an oat flour and used it.  It's fun to experiment. (click on recipe to enlarge)

I use butter instead of margarine;  grating frig-hard butter right into the flour takes care of the "rub in..." step.

This is a wonderfully tasty bread, quick to make, slices freeze well and taste fresh baked when heated in the toaster oven.

The only time I ever had a problem with it was when I invited an Irish gentleman to tea, an Irish gent who loved Irish soda bread and expressed delight at being served it .  When I sliced it - it was soggy in the middle .  Laughter did save the day - but I was embarrassed.

Posted on April 03, 2012 at 10:18 AM | Permalink

 

This is another Edna Staebler recipe (like the Surprise Carrot  Muffins)  that I tweaked to eliminate refined carbs.

This time I used all whole wheat flour; in the past I have used part rye flour;  whirred raw oats in the blender to get an oat flour and used it.  It's fun to experiment. (click on recipe to enlarge)

I use butter instead of margarine;  grating frig-hard butter right into the flour takes care of the "rub in..." step.

This is a wonderfully tasty bread, quick to make, slices freeze well and taste fresh baked when heated in the toaster oven.

The only time I ever had a problem with it was when I invited an Irish gentleman to tea, an Irish gent who loved Irish soda bread and expressed delight at being served it .  When I sliced it - it was soggy in the middle .  Laughter did save the day - but I was embarrassed.