CLASSIC IRISH SODA BREAD
Hands-on time: 15 minutes Total time: 50 minutes Makes: 12 servings
4 cups all-purpose flour
4 tsp chopped fresh thyme
1 tbsp caraway seeds
1 tbsp granulated sugar
1 tsp each baking soda and salt
2 cups buttermilk
In large bowl, whisk together flour, thyme, caraway seeds, sugar, baking soda and salt. Make well in centre; add buttermilk all at once. Using hands, mix buttermilk into flour mixture to form soft sticky dough. Turn dough out onto lightly floured work surface. Lightly knead a few times to form smooth ball. Place dough on parchment paper–lined or greased rimless baking sheet. Using sharp knife, cut large X in top of dough. Bake in 425°F oven until bottom is browned and loaf sounds hollow when tapped, about 35 minutes. Serve warm.
PER SERVING: about 174 cal, 7 g pro, 2 g total fat (trace sat. fat), 33 g carb (1 g dietary fibre, 3 g sugar), 2 mg chol, 339 mg sodium, 112 mg potassium. % RDI: 5% calcium, 16% iron, 1% vit A, 2% vit C, 29% folate.
You can substitute 2 cups whole wheat flour for half of the all-purpose flour for a toothsome texture and a fibre boost.