Comments on: Brown Soda Bread with Currants and Caraway

By: jenny

jenny — Thu, 29 Mar 2012 21:09:09 +0000

There’s a school of thought within traditional foods that says sprouting is not sufficient to reduce phytate; another school of thought says soaking in buttermilk is not sufficient to reduce phytate. With this recipe, you’ve got all your bases covered. Me? I just *really* like the flavor of sprouted flour.

By: Kristin Koblentz

Kristin Koblentz — Thu, 29 Mar 2012 20:55:38 +0000

I’m going to give this recipe a try tonight! But I have just one question: what’s the purpose of soaking the dough if the flour is already sprouted?

By: Claudia

Claudia — Wed, 02 Nov 2011 21:33:22 +0000

Will it work just as well with kefir instead of buttermilk? That’s what I usually have around since I culture it.

By: Real Food; Where to Buy & How to Use It | Brian-Speaks

Real Food; Where to Buy & How to Use It | Brian-Speaks — Mon, 15 Aug 2011 09:54:26 +0000

[...] the freshly ground flour immediately. My Favorite Recipes: Sprouted Wheat Bread, Cold Quinoa Salad, Brown Soda Bread. In My Pantry: Brown Rice Noodles, Amaranth, [...]

By: Traditional Foods Pantry | Nourished Kitchen

Traditional Foods Pantry | Nourished Kitchen — Fri, 29 Jul 2011 16:49:13 +0000

[...] the freshly ground flour immediately. My Favorite Recipes: Sprouted Wheat Bread, Cold Quinoa Salad, Brown Soda Bread. In My Pantry: Brown Rice Noodles, Amaranth, Quinoa.Dried FruitsWhat to Buy: Purchase organic, [...]

By: Chelsea Wipf

Chelsea Wipf — Sun, 20 Mar 2011 17:14:45 +0000

This turned out so good! It really makes a massive loaf though…probably because the dough is so wet. I will be keeping this recipe as my go-to Irish Soda Bread!

By: jessie

jessie — Wed, 16 Mar 2011 18:11:47 +0000

Hi,

I’m wondering if you have any techniques to make these soaked flour recipes a little less…dense! I usually make all of my recipes this way, and have found my finished product to occaisionally have just the right amount of crumb and seem more or less normal density. Since I don’t use tons of grains or do loads of baking, I’m always trying to figure out what has made the difference here! I’ve experimented with more or fewer eggs, baking powder or not, etc…Any suggestions? I’ve also experienced the dreaded “Oh-crap-my-crust-is-burning-and-the-inside-is-still-wet”, but less often. How is the texture and density of your soda bread? At least these breads tend to have superior flavor…

Thanks!

By: djseaweed

djseaweed — Mon, 11 Oct 2010 10:00:42 +0000

hi, nice to see someone interested in making real food. you could have mentioned that it might not be a coincidence that in a country where the traditional wheat bread is neither fermented or soaked that the population has a very high rate of both celiac disease and schizophrenia. anyway, i have a question. if i make sprouted wheat bread i soak and sporout the wheat for maybe 3 days then grind it wet; it makes a moist, malty sweet loaf. from what you say, and the link to the sprouted flour people, their flour would make bread more like the ‘ordinary bread’ that we are used to. that is it must be soaked/germinated for a much shorter period of time, so it’s not as sweet and malty. is this the case?

By: Soaking grains, nuts, beans and legumes

Soaking grains, nuts, beans and legumes — Tue, 13 Apr 2010 04:13:27 +0000

[...] Brown Soda Bread with Currants & Caraway [...]

By: Evelina

Evelina — Thu, 01 Apr 2010 16:10:43 +0000

I’m at 500 ft. above sea level, so I lowered the higher temp to 400 (minus 25 degrees, per high altitude alterations) for the first 25 minutes, then lowered it to 350 for the remaining 20 minutes and the bread cooked just right. Unfortunately I misplaced my caraway this morning, so we are enjoying our loaf with butter and raw honey.