Comments on: Brown Soda Bread with Currants and Caraway http://nourishedkitchen.com/brown-soda-bread/ Reviving Traditional Foods Thu, 09 Feb 2012 17:01:29 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Claudiahttp://nourishedkitchen.com/brown-soda-bread/#comment-19177 Claudia Wed, 02 Nov 2011 21:33:22 +0000 http://nourishedkitchen.com/?p=3378#comment-19177 Will it work just as well with kefir instead of buttermilk? That's what I usually have around since I culture it. 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-Speakshttp://nourishedkitchen.com/brown-soda-bread/#comment-18331 Real Food; Where to Buy & How to Use It | Brian-Speaks Mon, 15 Aug 2011 16:54:26 +0000 http://nourishedkitchen.com/?p=3378#comment-18331 [...] the freshly ground flour immediately. My Favorite Recipes: Sprouted Wheat Bread, Cold Quinoa Salad, Brown Soda Bread. In My Pantry: Brown Rice Noodles, Amaranth, [...] [...] 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 Kitchenhttp://nourishedkitchen.com/brown-soda-bread/#comment-18086 Traditional Foods Pantry | Nourished Kitchen Fri, 29 Jul 2011 16:49:13 +0000 http://nourishedkitchen.com/?p=3378#comment-18086 [...] 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, [...] [...] 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 Wipfhttp://nourishedkitchen.com/brown-soda-bread/#comment-16123 Chelsea Wipf Sun, 20 Mar 2011 17:14:45 +0000 http://nourishedkitchen.com/?p=3378#comment-16123 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! 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: jessiehttp://nourishedkitchen.com/brown-soda-bread/#comment-16086 jessie Wed, 16 Mar 2011 18:11:47 +0000 http://nourishedkitchen.com/?p=3378#comment-16086 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!j 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!

j

]]> By: djseaweedhttp://nourishedkitchen.com/brown-soda-bread/#comment-13676 djseaweed Mon, 11 Oct 2010 10:00:42 +0000 http://nourishedkitchen.com/?p=3378#comment-13676 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? 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 legumeshttp://nourishedkitchen.com/brown-soda-bread/#comment-8891 Soaking grains, nuts, beans and legumes Tue, 13 Apr 2010 04:13:27 +0000 http://nourishedkitchen.com/?p=3378#comment-8891 [...] Brown Soda Bread with Currants & Caraway [...] [...] Brown Soda Bread with Currants & Caraway [...]

]]> By: Evelinahttp://nourishedkitchen.com/brown-soda-bread/#comment-8696 Evelina Thu, 01 Apr 2010 16:10:43 +0000 http://nourishedkitchen.com/?p=3378#comment-8696 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. 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.

]]> By: kellypeahttp://nourishedkitchen.com/brown-soda-bread/#comment-8577 kellypea Sat, 27 Mar 2010 16:10:35 +0000 http://nourishedkitchen.com/?p=3378#comment-8577 What a great site you have here. I've not seen it before, and I'm enjoying it with my Saturday cup of coffee. I love soda bread and this looks like a great recipe. The caraway seeds are a pleasant addition. I recently tried a new soda bread recipe and used a skillet to bake it in. It helped with the wet dough, and I enjoyed the resulting shape. I also added raisins, which I'd not tried before. I'm thinking your currants would be excellent. What a great site you have here. I’ve not seen it before, and I’m enjoying it with my Saturday cup of coffee. I love soda bread and this looks like a great recipe. The caraway seeds are a pleasant addition. I recently tried a new soda bread recipe and used a skillet to bake it in. It helped with the wet dough, and I enjoyed the resulting shape. I also added raisins, which I’d not tried before. I’m thinking your currants would be excellent.

]]> By: elizahttp://nourishedkitchen.com/brown-soda-bread/#comment-7980 eliza Tue, 23 Mar 2010 03:44:23 +0000 http://nourishedkitchen.com/?p=3378#comment-7980 Ah, that would make a difference. I'll be mindful of that with the baking recipes in the future. Ah, that would make a difference. I’ll be mindful of that with the baking recipes in the future.

]]> By: Jennyhttp://nourishedkitchen.com/brown-soda-bread/#comment-7971 Jenny Mon, 22 Mar 2010 23:07:30 +0000 http://nourishedkitchen.com/?p=3378#comment-7971 Eliza - I'm at 10,000 ft, and I always wonder how my baking recipes apply to those at lower elevations. Trying to get it figured out! - J Eliza –
I’m at 10,000 ft, and I always wonder how my baking recipes apply to those at lower elevations. Trying to get it figured out!
– J

]]> By: elizahttp://nourishedkitchen.com/brown-soda-bread/#comment-7970 eliza Mon, 22 Mar 2010 23:04:01 +0000 http://nourishedkitchen.com/?p=3378#comment-7970 According to the internet 1200-1250 ft. I didn't think that qualified for high altitude shenanigans. According to the internet 1200-1250 ft. I didn’t think that qualified for high altitude shenanigans.

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