Whole Wheat Soda Bread (Diabetic
Recipe)
- 1 1/2 cups unbleached all-purpose flour
2 cups whole wheat flour
1/4 cup wheat germ
1 1/2 teaspoons salt
1 teaspoon baking soda
2 tablespoons unsalted butter, softened
1 large egg or 1/4 cup egg substitute
1 1/2 cups 1% buttermilk
- Preheat oven to 450*F (230*C). Line a
large baking sheet with parchment paper.
- Set aside 2 tablespoons all-purpose flour.
In a large bowl, combine the remaining all-purpose flour, whole
wheat flour, wheat germ, salt, and soda. Using your fingers,
work the unsalted butter into the flour mixture, rubbing the
butter/flour mixture between your thumb and fingers. Make a well
in the center.
- In a medium bowl, whisk together the egg
and buttermilk. Pour into the well in the flour mixture; stir
until dry ingredients are evenly moistened. Do Not over mix.
- Turn dough out onto a lightly floured
work surface. Sprinkle with the reserved 2 tablespoons flour.
Gently knead 3 or 4 times. Shape into a 8-inch circle. Place
on the prepared baking sheet.
- Using a sharp knife, cut an X on the top
of the loaf all the way to the sides. Bake for 15 minutes. Reduce
oven heat to 400*F (205*C). Bake for another 15 to 20 minutes,
until loaf is well browned and sounds hollow when tapped on the
bottom. Transfer to a rack to cool for 10 minutes before slicing.
Makes 1 loaf, 22 half-slices.
Nutrition Information Per Serving: 1 half-slice: 87 calories (13% calories from fat),
4 g protein, 1 g total fat (0.6 g saturated fat), 16 g carbohydrate,
2 g dietary fiber, 12 mg cholesterol, 237 mg sodium.
Food Exchanges: 1
Bread/Starch.
