Coming from a Scots-Irish background, breads are essential to my well-being. At least it feels that way on an emotional level. After my husband’s sudden diagnosis of heart disease and subsequent open-heart surgery, our diet took a sharp turn towards healthy. While we weren’t eating In-and-Out daily, we were consuming carbs that didn’t help coronary arteries.
It’s doubtful that our nutritional confusion was an isolated experience. More than one study countered the American Heart Association’s promotion of oatmeal consumption. Another study gives the thumbs up to Coconut oil and milk as healthy substitutes for dairy; not so in the opinion of those representing the AHA. Not even our cardiologist is willing to suggest a nutritional diet plan. I could go on at length about the discrepancies, but I won’t. Just suffice it to say that we empathize with all those seeking the healthier high ground.
Our answer to the frustration is to seek a balance and exercise moderation in all things. We won’t impose our limitations on friends or family. This Thanksgiving we will feast, because we have much for which to be thankful. Of course, our friends will make it easy for us since they are paleo by choice.
So, you may ask, why is this a post for Irish Soda Bread? Simple answer – I’m hungry. One of the diet changes has applied to our consumption of bread. Breakfast isn’t breakfast without a carb with tea or coffee. Since I’ve been a bread-making fool most of my adult life, I have to find a remedy. The Lord does provide the manna I require! More than one study reveals the benefits of sprouted wheat. Not only does sprouting wheat transform the little wheat berry into a vegetable category, but the body can absorb the nutrients far better. This looks like some reliable information.
This is from The Whole Grains Council. “Sprouting grains increases many of the grains’ key nutrients, including B vitamins, vitamin C, folate, ﬁber, and essential amino acids often lacking in grains, such as lysine. Sprouted grains may also be less allergenic to those with grain protein sensitivities.” Click Here for a link to their site.
So, we’ve been giving it a go. I have the Whisper Mill and plenty of canning jars to start the process. Success has been, shall we say, spotty. Sprouted brown rice cooked in our Instant Pot has been a thumbs up all around. Sweeter and more moist, it’s almost better than Japanese sticky rice – almost. However, the timing for stopping the sprouting process of wheat berries is tricky, and our bread results have been disappointing.
Now, to the point! Because of this long string of failures, I had to console my carb-starved Scots-Irish soul. Irish Soda Bread to the rescue. It’s like eating scones, my favorite. Without further delay, I give you a successful recipe for your Thanksgiving breakfast. Quick and easy, this recipe is sure to please and possibly clog the arteries even more. Next up, I hope, will be sprouted whole wheat Irish Soda Bread. If we have a successful result, I’ll share the process.
Irish Soda Bread
2 cups flour (Can use 1/2 whole wheat and 1/2 all-purpose)
1/2 tablespoon baking powder
scant teaspoon salt
1/3 cup butter, softened (My paleo friends might suggest coconut oil in its solid state. Let me know if it works.)
2/3 cup soured milk (I use 1 T white vinegar or lemon juice and let it stand for 15 min.)
1 egg at room temperature
Mix the dry ingredients in a bowl before adding the softened butter and milk. I use my hands to combine the mixture as I do with scones. Shape into a ball and smoosh a bit on a baking sheet covered with parchment paper. I cut the top of mine with a sharp knife and dusted with flour. If this is a combination of whole wheat and all-purpose, I’d suggest letting it sit for around 15 minutes before popping it in a preheated 400 degree oven. Bake for about 25 minutes. Look for that slightly golden glow on the crust.
Serve with spinach and kale. No, just kidding. Serve hot with your favorite homemade jam or honey. Yum!
This is the bread that Lena baked to win the hearts of her Irish boarders.