My little girl is doing her final report for her first grade year on Ireland, so I decided it was the perfect time to go back and overhaul this recipe from top to bottom. I mean... it's one of the first recipes that I put up, and to say that it needed an overhaul would be putting it nicely. I can't believe how much has changed in the past 4 years; from my tastes, my style, and of course the artistic skills behind it all.
So, are my irish roots showing yet? I've got my irish pride out today, that much is true. I love it when St. Patrick's Day rolls around. It isn't just special for that reason alone. Oh, no. No, no, no! It's also my red-haired, smart aleck of a father's birthday! I know it's not March anymore and St. Patrick's Day is long since behind us, but... my girl needed her Irish soda bread to hand out with her report to the class.
Now, of course I'm not saying this is traditional Irish Soda Bread. I've never been to Ireland, so I couldn't say either way. But, I do know that this is a healthified version of a couple whole-wheat recipes I've pieced together. "It's alive! Muahahahaha!" It's basically a Frankenbread.
I will say that this bread is so easy to toss together that my little girl did the vast majority of it today on her own. It is for her school report after all. I was just there in the supporting role, and making more of a mess in the kitchen with it than she was. There may or may not have been flour all over the floor. Whoops!
Even being a bit irish, the first time that I ever had Irish Soda Bread was when I made it myself! Of course, my mother had her skeptic hat on; "Bread... with raisins... at dinner?" Why not?! She loved it. In fact, when we made it today, she was sad that she was leaving and even more sad that we weren't making any extra for her. Sorry mom!
You don't have to eat it at dinner. It's lovely for breakfast... and lunch too when paired with a nice cup of coffee or tea.
Healthified Irish Soda Bread
Servings: 16 • Size: 1 Slice • Calories: 115 • Fat: 1 g • Carb: 25 g • Fiber: 2 g • Protein: 4 g • Sugar: 6 g • Sodium: 274 mg
1 1/2 C. All-purpose Flour
1 1/2 C. Whole Wheat Flour
1 1/2 Tsp. Baking Soda
4 Tsp. Sugar
1 Tsp. Salt
1 1/4 C. Fat Free Buttermilk
3/4 C. Raisins
3-4 Seconds of Cooking Spray
Note: I didn't have buttermilk on hand, I never do. So I added 1 1/2 tbsp. distilled white vinegar to the fat free milk and let it sit for 5 minutes or so to let it 'curdle'.
Preheat the oven to 375 degrees F. Lightly oil a baking sheet, or line it with parchment paper.
Whisk together the flours, baking soda, sugar and salt in a large bowl.
Pour buttermilk and raisins in and milk until well combined and there is no more visible flour.
Shape the dough into a ball and place on the baking sheet.
Flatten out into a circle about 2 inches thick.
Transfer the dough to the prepared baking sheet and using a sharp knife, cut 2-3 slashes across the top of the loaf in an 'X' shape.
Bake for 15 minutes. Remove from the oven to turn the pan around for even baking, also give a good 2-3 second spray of cooking spray over the top of the loaf and place back into the oven for another 15 minutes or so until a toothpick tester comes out clean.
Cool completely before slicing.