Weight Watchers Recipe of the Day: Irish Brown Soda Bread
I love Irish breads: brown breads, Irish Soda breads, and scones.
There’s something so simple and delicious about them.
Some might say downright “plain.”
The Skinny on Irish Soda Bread
The last time I was in Ireland, I couldn’t get enough of the Irish Brown Soda Bread and found myself searching it out every chance I got.
If you’ve never had it, Irish brown soda bread is dense and crumbly, tender and nutty.
It is delicious topped with salted butter, cheese or marmalade.
Iris brown soda bread is quick and easy; the ultimate quick bread. You can stir it together in less than 5 minutes with just a bowl and a spoon and the most basic of ingredients.
According to my calculations, each serving of this bread has about 91 calories, *2 Weight Watchers PointsPlus and *3 WW Freestyle SmartPoints.
This video shows how to make traditional Irish Brown Soda Bread:
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup toasted wheat germ
- 1-1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 4 tablespoons cold butter
- 1-1/3 cups buttermilk
Position a rack in the middle of the oven and preheat the oven to 425F degrees. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, whole wheat flour, rolled oats, wheat germ baking soda and salt until well blended.
Cut the butter into very small pieces and add to the flour mixture, Rub the butter into the flour mixture with your fingers until they are as small as possible.
Add the buttermilk and stir to combine until the dough is damp all over.
Place the dough onto a lightly floured counter and gently shape into into a ball.
Place the ball on your lined baking sheet and flatten slightly. Use a serrated knife to cut a 1-inch deep cross in the top of the bread. Sprinkle the top of the loaf with a little flour.
Bake for 30 to 40 minutes, or until the loaf is firm to the touch on top and sounds hollow when tapped on the bottom.
Remove from the oven and place loaf on a wire rack to cool, wrapping a clean towel around so that the crust steams and softens and isn't too hard.
Cool for 2 hours before slicing and serving.
Cut the loaf along the cross lines into four sections, then cut each section into 5 slices.
Next time, I'll cut the "x" deeper and across the whole loaf. I'm also going to experiment with less butter and using an egg instead of the butter.
Weight Watchers PointsPlus: *2
Weight Watchers Freestyle SmartPoints: *3
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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