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Nutrition Facts
Serving Size 1 loaf bread 1178g Recipe makes 1 loaf bread)
Calories 3348
Calories from Fat 507		(15%)
Amount Per Serving		%DV
	Total Fat 56.4g	86%
	Saturated Fat 32.8g	163%
	Monounsaturated Fat 13.7g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 136mg		45%
Sodium 5407mg		225%
Potassium 2904mg		82%
Total Carbohydrate 649.9g		216%
	Dietary Fiber 34.6g	138%
	Sugars 268.3g
Protein 77.6g		155%
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Irish Soda Bread

Recipe #57489 | 1¼ hours | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Apr 1, 2003

A hearty bread to complement any table. This Soda Bread uses lowfat Yogurt. This is also good adding 2 teaspoons caraway seeds. The recipe comes from Stoneyfeild Farm.

1 loaf bread (change servings and units)

Ingredients

3 cups flour
1 cup whole wheat flour
1/2 cup sugar or Splenda sugar substitute
2 teaspoons baking soda
1 teaspoon salt
4 tablespoons butter
1 cup dried currant
1 1/2 cups low-fat plain yogurt

Directions

1
Preheat oven to 350 degrees.
2
In a large mixing bowl, combine dry ingredients.
3
Cut in butter until clumps are pea-sized.Stir in currants and yogurt.
4
Turn the dough onto a floured cutting board, knead 1 minute, and shape into a round loaf;
5
Slice an x in the top of a loaf and bake on a greased baking sheet for 45-50 minutes,yields one 8-inch loaf.

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Featured Reviews for This Recipe

From: This Spatula

On Sep 14, 2009

This was great! I will definitely make this again, though I want to try different dried fruits next time. Thanks!

0 people found this review helpful

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From: NM Patricia

On Oct 20, 2008

This was pretty good actually. One of the few with w/w flour. I made it quite plain (w/o caraway seeds or currants) for a bean stew I was serving. I loved it and am looking forward to having it with yogurt cheese. I never could stir in the yogurt but kneaded it in.

1 person found this review helpful

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From: pumacreek

On Jun 1, 2005

Nice flavor for a soda bread. Very quick and easy to whip up to go with a simple dinner - I stuck it in the oven, made salad and a quick main dish, and everything was ready as soon as the bread came out. I used about 2 tablespoons of sucanat (unrefined cane sugar) for sweetening - 1/2 cup is much too sweet for my personal taste - and all whole wheat pastry flour. I used only 2 tablespoons of shortening; it was olive oil, since I was low on butter. It baked beautifully.

6 people found this review helpful

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From: VickiKech

On Mar 25, 2004

I used 1 C. all purpose unbleached flour & 3 C. white whole wheat flour. I used Splenda. Result: a hearty, earthy, tasty bread. To be honest, the original flour would probably make a nicer result, but I'm into whole grains at the moment. Either way, it's a keeper.

5 people found this review helpful

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