Irish Soda Bread with Walnuts
User Reviews
5
Irish Soda Bread with Walnuts
Description
Irish Soda Bread with Walnuts combines whole-wheat flour and walnuts, mixed with plain yogurt and baking soda to create a quick bread dough. The walnuts are partially ground and chopped to provide texture and flavor throughout the bread. The dough is lightly handled to prevent toughness, then shaped into a round or loaf and baked at 350°F until done. Baking soda creates the rise and lightness without the need for yeast or long proofing times.
The resulting bread has a firm, dense crumb with the crunch of walnuts dispersed evenly. The yogurt contributes moisture and a subtle tang without overpowering. This bread can accompany hearty soups, salads, or simply be enjoyed with butter and jam.
For best results, avoid over-kneading and adjust yogurt amount depending on moisture content. Baking in a loaf pan yields a contemporary shape, while baking free-form offers a traditional round loaf experience.
Ingredients
- vegetable oil for the baking sheet or pan, mild
- 2 cups walnut halves or pieces
- Scant 4 cups whole-wheat flour plus more for the work surface
- 1 tablespoon demerara sugar or light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 to 2 1/2 cups PLAIN yogurt do NOT substitute Greek yogurt), plus more as needed, full-fat or low-fat
Instructions
- Preheat the oven to 350°F (180°C) and lightly oil either a baking sheet (if you prefer to make a free-form, traditional round loaf) or a loaf pan (if you'd rather a more contemporary loaf.)
- Blitz half the walnuts in a food processor until you have a coarse powder. Chop the remaining walnuts into largish chunks.
- Place all the walnuts in a large bowl, add the flour, sugar, baking soda, and salt, and mix well to ensure the baking soda is evenly dispersed.
- Stir in 2 cups yogurt and gently combine, mixing first with a whisk or wooden spoon and then switching to your hands, until a soft dough forms. The dough will be a shaggy mess, but bring the ingredients together as best you can, being careful not to knead the dough as this bread benefits from being handled as little as possible.☞ TESTER TIP: Different yogurts have different moisture contents. We found that depending on the yogurt used, you may need to work the dough a little more than you expect or you may even need to add a few tablespoons or even up to 1/2 cup more yogurt.
- Turn the dough out onto a well-floured surface. If you're going to bake it in a loaf tin, form the bread into a log shape and drop it into the tin. If you're going to bake it in the traditional round, form it into a ball, place it on the oiled baking sheet, and score a deep cross into the top using a sharp knife.
- Bake for 45 to 50 minutes, until the loaf is well risen and browned. Let the bread cool on a wire rack for about 30 minutes—if, that is, you can manage to keep your hands off it for that long.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 224kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 301mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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