Irish Soda Bread

 What makes soda bread so unique?  True Irish soda bread contains no yeast, and is made only with flour, salt, buttermilk, and baking soda (and there are folks with truly passionate views on the subject). But is whole grain soda bread possible?  After several experiments, I arrived at this dense, moist, and satisfying result.  This recipe includes oats, wheat bran, and cream, ingredients that bring its authenticity into question, but I submit that the result pays homage to the soda bread legacy.  For more history and just plain fun, check out the Society for the Preservation of Irish Soda Bread.

Prep time:  5 minutes
Cook time:  35 minutes
Yield:  1 large loaf

INGREDIENTS
4 cups whole wheat flour
3/4 cup buttermilk powder*
1/2 cup rolled oats
1/4 cup wheat germ
1 tablespoon baking soda
2 teaspoons baking powder
2 teaspoons salt
2 cups water*
1/4 cup heavy cream

DIRECTIONS
Preheat your oven to 350F.

In a large mixing bowl, thoroughly combine the flour, buttermilk powder, oats, wheat germ, baking soda, baking powder, and salt.  A whisk is the right tool for the job.  With a sturdy spatula, stir in the water and cream to create a thick dough.  Be sure to incorporate all dry material, then stop mixing.

Scrape the mixture into a greased 8x8 baking pan, and bake on the center rack for 35 minutes or until a toothpick inserted into the center comes out clean.

Serve warm with butter.

*If you have buttermilk on hand, use that in place of the buttermilk powder and water

Photo and Recipe by Tod Dimmick

Whole Grain Blueberry-Flax Cornbread

Delicious with dinner, or breakfast.  This version doesn't use much sugar (you could add more).

Prep time: 10 Minutes

Cook time: 20 minutes

Serves: 4-6

INGREDIENTS

1 ½ cups cornmeal (I used medium grind)

1 ½ cups whole-wheat flour

2 tablespoons flax meal

2 tablespoons sugar or equivalent (I used stevia extract)

1 tablespoon baking powder

1 teaspoon salt

2 eggs

1 ½ cups milk

¼ cup canola oil

1 cup blueberries

DIRECTIONS

Preheat the oven to 425F. In a large bowl, mix the cornmeal, flour, flax meal, sweetener, baking powder, and salt. In another bowl, whisk the eggs, then whisk in the milk and canola oil.

Pour the egg mixture over the corn meal mixture and stir to combine into a thick batter. Stir in blueberries until just mixed. 

Scrape batter into an oiled 9x9 baking dish and bake for 20 minutes or until a toothpick inserted into the center comes out clean. (Frozen blueberries work fine, but the baking will more like 25-30 minutes).

Serve warm with butter.

Photo and Recipe by Tod Dimmick

Skillet Baked Cornbread

Fresh cornbread, warm, soft, fragrant, dressed with a pat of butter, offers up the definition of comfort food.  

Prep time:  10 minutes
Cook time:  19 minutes
Serves:  4-6









INGREDIENTS
1 cup corn meal
1 cup whole wheat flour
2 tablespoons sugar or equivalent
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup milk
1/4 cup sour cream
1/4 cup plus 2 tablespoons olive oil, separated
1 cup corn kernels

DIRECTIONS
Preheat oven to 425F.  In a large bowl mix corn meal, flour, sweetener, baking powder, and salt.  Whisk to mix.

In another bowl whisk the egg, then whisk in the milk, sour cream, and 1/4 cup olive oil.  Pour these wet ingredients into the bowl with the dry ingredients, and with a rubber spatula stir to just combine.  Stir in the corn kernels.

Heat the remaining 2 tablespoons olive oil in a 12" skillet over medium heat until a drop of water dances.  Scrape dough in to the hot skillet, and spread evenly .  Move the skillet to the oven, and cook for 18 minutes or until cooked through (test with a knife or cake tester to make sure it has set).

Serve warm.  Butter makes it better, and a touch of raspberry jam adds decadence.

Tip:  Cornbread is best eaten fresh, it tends to dry out the next day.  So the moral of that story is eat up!

Photo and Recipe by Tod Dimmick

Butternut Bread - Dueling Recipes

Photo and Recipe by Tod Dimmick










A warm slice of this moist, fragrant bread is the antidote to November.  Here are two versions:  a whole grain, no sugar version, and a "traditional" version.  Try a taste test and see which you prefer. 

Prep time:  15 minutes
Cook time:  60 minutes
Yield:  one loaf

Whole Grain Version

INGREDIENTS
1 ½ cups whole wheat flour

2/3 cup Truvia or other stevia-based sweetener

2 tsp. baking soda

1 tsp baking powder

2 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground nutmeg

½  tsp. ground cloves

½  tsp. salt

2 large eggs

1 cup pureed butternut squash

1/2 cup plain yogurt

1/2 cup canola oil

1/2 cup toasted pine nuts or your favorite nuts (optional)

DIRECTIONS

Preheat your oven to 350F. Spray a 9x5 loaf pan with cooking spray.

In a mixing bowl, whisk the flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.

In another bowl, whisk the eggs, and then mix in the squash, yogurt, and canola oil.

With a rubber spatula, scrape the egg mixture into the flour mixture and stir to create a thick batter.  Stir in the pine nuts, if using.  Scrape this mixture into your loaf pan, and slide into the middle rack of the oven.  Bake for an hour, or until a cake tester or toothpick inserted into the center of your bread comes out clean.

Variations:  Pumpkin puree is a terrific substitute for the butternut.

"Traditional" Version

INGREDIENTS
1 ½ cups white flour

2/3 cup sugar

1 ½ tsp. baking soda

1 ½ tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground nutmeg

½  tsp. ground cloves

½  tsp. salt

2 large eggs

1 cup pureed butternut squash

1/2 cup plain yogurt

1/2 cup canola oil

1/2 cup toasted pine nuts (or your favorite - optional)

DIRECTIONS

Preheat your oven to 350F. Spray a 9x5 loaf pan with cooking spray.

In a mixing bowl, whisk the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

In another bowl, whisk the eggs, and then mix in the squash, yogurt, and canola oil.

With a rubber spatula, scrape the egg mixture into the flour mixture and stir to create a thick batter.  Stir in the nuts, if using.  Scrape this mixture into your loaf pan, and slide into the middle rack of the oven.  Bake for an hour, or until a cake tester or toothpick inserted into the center of your bread comes out clean.

Variations:  Pumpkin puree is a terrific substitute for the butternut. 

Quick Whole Grain Corn Bread

This easy and fast method gets you a moist, chewy cornbread in about half an hour.
Prep time: 10 minutes
Cook time: 20-25 minutes
Yield: 1 9x12 pan cornbread

2 eggs
1 cup buttermilk
1/3 cup sour cream
2 TB canola oil
1 1/2 cups whole wheat flour
1 cup corn meal (Medium grind adds great texture)
2 TB sugar or equivalent sweetener (sugar itself is not necessary for consistency)
1 TB baking powder
1 1/2 tsp salt

Preheat the oven to 375F.

Whisk the eggs in a large bowl, then whisk in the buttermilk, sour cream, and oil, and set aside. In another bowl, mix the flour, corn meal, sweetener, baking powder, and salt. Stir the liquid into the dry ingredients until just combined. Pour batter in to a lightly oiled 9x12 baking pan and bake for 20-25 minutes or until a cake tester or toothpick comes out clean.

Serve warm with butter. If this is breakfast, raspberry preserves are the perfect match.