Irish Soda Bread (No Dairy!)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 1/2 ts salt
- 1 c rolled oats
- 1 1/2 ts baking soda
- 1 1/2 c rice milk (i used homemade)
- 3 c wholewheat pastry flour
- 1/2 c coffee strong
- 1 c rye flour
- 2 tb blackstrap molasses
- Carbohydrate 92.7820125 g
- Cholesterol 0.4575 mg
- Fat 3.303821875 g
- Fiber 15.8658752131462 g
- Protein 14.76376875 g
- Saturated Fat 0.5702921875 g
- Serving Size 1 1 Serving (146g)
- Sodium 245.2534375 mg
- Sugar 76.9161372868538 g
- Trans Fat 0.76364875 g
- Calories 442 calories
Date: Fri, 17 May 1996 11:24:14 -0700 (PDT) From: Merry Young <merryy@gladstone.uoregon.edu> Here is a modified version of the Irish Soda Bread in the Archives, I managed to cut the buttermilk and it came out great! mix dry & wet separately and then combine. knead lightly on floured surface, will be sticky at first, only three or four times. divide into two round loaves, slash with an X about 1/4 inch deep. Place on sheet sprinkled with cornmeal and BAKE at 425 for 15 minutes, then turn down to 350 and bake for about 30 minutes more. They are done when they are lightly browned on top and sound hollow when tapped on the bottom. Let cool on rack for at least 5-10 minutes before slicing in wedges or breaking off hunks. This bread is dark, fibery, and flavorful and easy enough to make every day. FATFREE DIGEST V96 #137 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
