This soda bread is healthy and tastes really good! The texture is moist and chewy, and it feels like an authentic Irish soda bread. Since buttermilk is not available in Japan, I used yogurt and mayonnaise instead.
Preheat oven to 400 degrees F (200 degrees C). Lightly flour a 9x5 loaf pan.
In a large bowl, combine the whole wheat flour, all-purpose flour, bran, baking soda, and salt; cut in the butter with a pastry blender until the pea sized pieces form. In a small bowl, whisk together the yogurt, milk, and mayonnaise. Stir the yogurt into the flour until just mixed. Pour into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, until golden.
Per Serving: 167 calories; protein 5.7g; carbohydrates 28.5g; fat 4g; cholesterol 8mg; sodium 240.9mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.