Seeded Sourdough Soda Bread

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: Two 6? to 8? loaves.

Recipe photo

Soda bread is one of our staples around St. Patrick's Day, and this year we wanted to do something a little different. While we've always loved our tried and true soda bread recipe, we've also embraced this variation, which is chock full of our Harvest Grains Blend and has a just a touch of background sourdough note.

Seeded Sourdough Soda Bread

star rating (4) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: Two 6? to 8? loaves.
Published: 12/20/2013

Ingredients

Tips from our bakers

Directions

1) Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.

2) In a medium-sized mixing bowl, whisk together the flours, Harvest Grains Blend, baking soda, and salt.

3) In a separate bowl (or in a measuring cup), whisk together the starter, butter, honey, and milk. Pour this mixture into the dry ingredients and stir to combine. The dough will be stiff; if it's too crumbly to squeeze together, add another tablespoon or two of milk.

4) Knead the dough a couple of times to make sure it's holding together, divide it in half, and shape each half into a ball. Flatten the balls slightly, and place them on the prepared baking sheet. Use a sharp knife to cut a ½"-deep cross, extending all the way to the edges, atop each loaf.

5) Bake the loaves for 30 to 40 minutes, until they're golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove the loaves from the oven, and brush their tops with melted butter, if desired.

Yield: two 6" to 8" loaves.

Nutrition information

Serving Size: 1 slice (65g) Servings Per Batch: 16 Amount Per Serving: Calories: 180 Calories from Fat: 40 Total Fat: 4.5g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 10mg Sodium: 190mg Total Carbohydrate: 32g Dietary Fiber: 3g Sugars: 4g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 03/11/2015
  • Shary from NM
  • I just made the Seeded Irish Soda Bread this weekend. It was sooo good. My husband and I ate one loaf the first night. I did not have the Harvest Grain Mix so I used sunflower seeds, oatmeal, ground flax seed, poppy seeds and whatever else I found in the cupboard! The receipe is very forgiving because it tasted great. It is a very hearty bread, good with stew, soup etc. Thanks KAF
  • star rating 03/18/2014
  • Susanna from Atlanta, GA
  • So delicious! Great bread for tearing off hunks, buttering and dipping in soup. A little disconcerting how crumbly the dough is, and not having to knead it, but it all works out in the oven!
  • 02/05/2014
  • Erica from Nevada
  • I am confused you say to add more yeast, and to let the bread go through it's first rise, but this is a soda bread/quick bread? You don't let it rise before baking it?
    I am afraid I couldn't find the yeast and rising you mentioned in the recipe. Please give us a call so that we might help clear this up for you. (1 855 371 2253). ~Jaydl@KAF
  • star rating 02/03/2014
  • Erica from Nevada
  • I made this for dinner the other night, and everyone loved it. We are above 5000 feet, so I reduced the baking soda to a 1/2 tsp. I also used buttermilk in place of regular milk, and regular whole wheat flour since that's what I had. We loved the taste. Would it be possible to freeze one of the loaves unbaked for later?
    Yes, you may freeze some of the dough for later. Shape and allow to freeze to the point where you are able to wrap or place into a freezer zip lock bag. Using a second bag would be even better. Allow to defrost in the frig overnight before baking. If you would like to freeze after baking, allow to defrost at room temperature and warm in a preheated oven for 5 to 10 minutes to freshen up the crust and interior. Enjoy! Elisabeth@KAF
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