Best Whole Wheat Soda Bread With Dried Pears And Anise Recipes

100% WHOLE WHEAT IRISH SODA BREAD

100% Whole Wheat Irish Soda Bread image

I just tried this recipe for the first time, and I immediately wanted to put it online so that I would always be able to find it. It's from La Leche League's cookbook, _Whole Foods for the Whole Family_. Of course a whole wheat bread is always different from a white flour bread, but I was amazed at how well this recipe captures the taste and texture of Irish soda bread. It's dense and crumbly and a bit sweet, and very delicious. It's also quite easy to make. It's a "quick bread" recipe -- no yeast, no rising -- but you shape it into round loaves, and it feels more "bread-y" to me than most quick breads. I can't wait to make it again. Enjoy!

Provided by Becky 7

Categories Quick Breads

Time 50m

Yield 2 loaves

Number Of Ingredients 9

Ingredients

4 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter (4 tablespoons)
1 1/4 cups raisins or 1 1/4 cups currants
1 egg, beaten
1 3/4 cups low-fat buttermilk (or substitute 1 1/2 C plain yogurt and 1/4 C milk)
1 tablespoon molasses or 1 tablespoon honey

Steps:

In a big mixing bowl, combine flour, baking powder, soda, and salt.
Cut in butter until it reaches a coarse meal consistency. (I started with two knives, then finished the process with my fingers.).
Add raisins.
Combine liquids separately. Add liquids to dry ingredients.
Mix until a soft dough forms. At some point it will become hard to stir it, and it will be better to use your hands. Kneading the dough is the best way to combine all the ingredients completely -- knead it gently until it is smooth (about 3 minutes). You can knead it right there in the mixing bowl.
Shape the dough into two balls, and place them on a greased cookie sheet. Flatten each ball slightly and cut an X about 1/4" deep in the top of each loaf.
Bake at 375 for 35 minutes.

Nutrition Facts : Calories 1444.4, Fat 33.7, SaturatedFat 17.6, Cholesterol 162.6, Sodium 2818.3, Carbohydrate 264.1, Fiber 29.1, Sugar 70.5, Protein 45

WHOLE WHEAT SODA BREAD WITH DRIED PEARS AND ANISE

Whole Wheat Soda Bread with Dried Pears and Anise image

Categories Bread Fruit Herb Bake St. Patrick's Day Pear Winter Anise Bon Appétit

Yield Makes 2 Round Loaves

Number Of Ingredients 12

Ingredients

4 teaspoons aniseed
1/4 cup anisette liqueur
4 cups whole wheat flour
2 cups unbleached all purpose flour
1 cup old-fashioned oats
1 tablespoon salt
2 teaspoons baking soda
2 1/4 cups buttermilk
2 large eggs
1/4 cup unsulfured (light) molasses
1/4 cup (1/2 stick) unsalted butter, melted
1 pound dried pears, cut into 1/2-inch pieces

Steps:

Preheat oven to 350°F. Butter heavy large baking sheet. Place 4 teaspoons aniseed in small sealable plastic bag; close bag. Using mallet, pound seeds until coarsely crushed. Combine crushed aniseed and anisette liqueur in small bowl.
Stir both flours, oats, salt and baking soda in large bowl to blend. Whisk buttermilk, eggs, molasses and melted butter in medium bowl. Whisk in anisette mixture. Make well in center of dry ingredients. Pour buttermilk mixture into well; stir until blended. Mix in pears (dough will be dense and moist).
Turn dough out onto floured surface. Knead gently until dough comes together and pear pieces are well distributed, about 2 minutes. Cut dough in half. Form each half into 6-inch round. Transfer to prepared baking sheet. Flatten slightly. Using sharp knife, cut 1/2-inch-deep cross in center of each round.
Bake until bread is golden and sounds hollow when tapped and tester inserted into center of bread comes out clean, about 55 minutes. Transfer to racks. Cool completely. (Can be made ahead; wrap in foil and store at room temperature 1 day or freeze up to 2 weeks. Thaw bread; rewarm wrapped in foil in 350°F. oven about 15 minutes, if desired.)