This is probably not going to be how your grandmother made it, but this is a variation of how my mom made her Soda Bread. Delicious, quick & easy to make. Watch me make it
St. Patrick's Day Soda Bread Recipe
3 cups all purpose flour plus 1/4
1.5 tbsp caraway seeds, or omit
2 tbsp sugar
1 tsp baking soda
1 tsp salt, omit if using salted butter
2 tbsp of cold butter
1 cup buttermilk
Mix all of the dry ingredients together.
Using your fingers blend the butter into the flour mixture. You just want a fine texture. A few lumps are okay.
With a wooden spoon, add the buttermilk until it comes together. Or use your clean hands. It's just a little messier but sometimes that's the fun of making bread!
Turn the dough onto a lightly floured surface. Knead while shaping into a ball for about 30-40 seconds.
The dough may be a little stiffer than a yeast bread dough.
Place on a lightly floured baking sheet or non-stick baking sheet.
Using a knife, mark it with an X.
Bake in a preheated oven of 400°F, for 35-40 minutes. You want a nice hollow sound when the top of the bread is knocked.
Serve warm or at room temperature.
You do not have to use caraway seeds.
You can add 1 to 1.5 cups of raisins to the bread as well.
Some products that I use, online:
Robin Hood Unbleached All Purpose Flour 5.0 Kilograms
Yupik Organic Cane Sugar, 1Kg
Club House Caraway Seed, 550 Gram Bragg - Organic Apple Cider Vinegar - 946ml (used for soured milk, if you don't have buttermilk)
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, Baking , Breads/Pastries . Tags: Recipes on Easy Soda Bread, Irish Soda Bread, No Yeast Soda Bread, North American Soda Bread, Quick Soda Bread, Soda Bread, Soda Bread With Caraway Seeds, Yeastless Soda Bread .
March 8, 2017
This is not only a delicious recipe for vegans but for those who are allergic to eggs. Or if you run out of eggs and the grocery store is closed. Flax seed is that magic ingredient that doesn't make your banana bread taste any different than the original. If you do make it, come back & let me know how it went. Watch me make my Healthier Vegan Banana Bread
2 extra large ripe, mashed bananas or 3 small
3/4 cup all-purpose flour
1/4 to 1/3 cup coconut sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1 tsp. baking soda
1/2 tsp. salt
1/4 cup oat bran or wheat germ
1/2 cup oatmeal
1 tsp. vanilla extract
1/4 melted coconut oil
2 tbsp flax seed gel
Pre-heat the oven to 350°F/176°C.
Prepare the flax seed gel. Measure out the 2 tbsp & set it aside.
Mash the bananas. Set them aside.
In a separate bowl, measure the dry ingredients. Except the oatmeal. Mix well & set aside.
Measure and mix the remaining ingredients, this includes the oatmeal.
Add the wet ingredients to the flour mix. Fold the batter, just until mixed. A few streaks of flour are okay. If you overmix or beat the batter the final product may be rubbery in consistency.
The mini muffins will take about 15 minutes to bake.
If you use a small loaf pan it will take 30-40 minutes.
If you use a standard size loaf pan (if you double the recipe) it will take 50-60 minutes. Oven times will vary.
You can use the toothpick test, to check for doneness. If a wooden toothpick comes out clean, your banana bread is done.
Let it cool in the pan for 4-5 minutes before removing to cool completely on a wire baking rack.
For extra fibre you can grind the flax seed before adding the hot water. Then adding the whole mixture to the batter.
You can use either oat bran or wheat germ or any other whole grain that you like.
If you use a more refined or processed oatmeal, you can skip soaking the oatmeal & just add it to the dry ingredients.
How to make flax seed gel.
Some ingredients that I use, online:
Yupik Organic Brown Flax Seeds, 1Kg & Only Oats Pure Whole Grain Rolled Oats, 1Kg & Only Oats Oat Bran, 1Kg & Yupik Organic Coconut Palm Sugar, 1Kg & Nutiva Organic Extra-Virgin Coconut Oil, 444 ml & Club House Nutmeg Ground, 43 Gram & Club House Organic Ground Cinnamon 40g
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