banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Cheese and Onion Soda Bread

    Share

    Cheese and Onion Soda Bread

    Not only is this quick bread hearty and delicious, but also it can be in the oven in fewer than 10 minutes!

    Advertisement

    2 1/2 cups (625 mL) whole wheat flour
    1 cup (250 mL) wheat bran
    1/2 cup (125 mL) oat bran
    1/2 cup (125 mL) wheat germ
    1/2 cup (125 mL) shredded extra-sharp cheddar cheese
    1/4 cup (60 mL) chopped green onion
    1/2 tsp (2 mL) salt
    1 1/2 tsp (7 mL) baking soda
    2 cups (500 mL) 1% buttermilk, plus extra
    1 Tbsp (15 mL) rolled oats, as garnish (optional)

    Preheat oven to 375 F (190 C).

    In large bowl, stir together flour, wheat bran, oat bran, wheat germ, cheese, green onion, salt, and baking soda. Make a well in centre of dry ingredients and add buttermilk all at once. Stir with fork until soft dough forms. If dough is too dry, add more buttermilk, 1 Tbsp (15 mL) at a time, to a maximum of 4 Tbsp (60 mL).

    Turn dough out onto lightly floured work surface. With floured hands, lightly knead dough 5 or 6 times. Form into ball, place on parchment-lined baking sheet, and press into 6 in (15 cm) round. Make large cross across top, cutting two-thirds of the way into dough using serrated knife. Brush lightly with a little extra buttermilk and sprinkle with oats, if desired.

    Bake until crust is nicely browned and tester inserted in centre comes out clean, about 45 minutes. Transfer to wire rack to cool slightly before cutting. Serve at room temperature.

    Makes 1 loaf, about 20 slices.

    Each slice contains: 93 calories; 5 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 17 g carbohydrates (1 g sugars, 4 g fibre); 195 mg sodium

    source: "Homemade Bread", alive #363, January 2013

    Advertisement

    Cheese and Onion Soda Bread

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.