This recipe yields enough red wine sangria for a large gathering and is loaded with citrus tastes and fresh fruit slices.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 50 mins |
| Servings: | 8 |
| Yield: | 2 loaves |
Ingredients
- 1 cup regular rolled oats
- 2 cups buttermilk
- 3 tablespoons dark molasses
- 3 cups whole wheat flour
- 1 cup all-purpose flour, plus extra for dusting
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking soda
- 1 teaspoon cream of tartar
Instructions
- Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
- Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
- Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
- Cut dough in half; pat each half into a 6-inch round loaf.
- Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
- Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
- Preheat oven to 400 degrees F (200 degrees C).
- Place loaves on an ungreased baking sheet.
- Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
- Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 7 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 743 mg |
| Sugars | 7 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Reminds me of Ireland somewhat! Love to make this with a salmon or seafood chowder, which we ate every chance we could while visiting in Ireland. Soda bread with Irish butter, comfort food for us.Right to our happy place.
I can no longer eat anything made with yeast. This is the first recipe I have seen for soda bread that is not white bread. It tastes a lot like the black bread that I still make for my husband. The next time I will cut the flour back 1/2 cup as someone else suggested as it is quite dense. This is my new go to soda bread.
I made this exactly as the recipe stated. The bread didn’t rise, was very very dense, and had no flavor at all. Nothing like the soda bread I had when I was in Ireland a couple of years ago. All the soda bread I had there was light brown in color, had excellent flavor. Very disappointed.
On the plus side this is a recipe with almost no fat and whole grains. But it really would taste better with a little butter or even vegetable oil and maybe some raisins, currants or other dried fruit.
This turned out really well, even though I let it rest in a warm place for 4 hours instead of room temperature for 12 hours. I substituted honey for molasses out of necessity. My only complaint is that there was about 1/2 cup too much flour.
I added vinegar to soy milk to make the buttermilk, and used spelt flout instead of ap flour. This is definitely worth making! My family really enjoyed this!