Green Irish soda bread that’s perfect for St. Patrick’s Day celebrations.
We don’t claim to be experts on the cuisine of the Emerald Isle, but from what we know regarding soda bread is that simpler is better. It can be made with white or whole wheat flour but it rarely contains added fats, and never includes eggs, sugar, or raisins. Since it’s almost St. Patrick’s Day, choose to whip up this simple yet whimsically green-hued soda bread!
Ingredients
- 1½ cups all purpose flour
- 1½ cups whole wheat flour (I used whole wheat pastry flour)
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup almond milk
- 4 teaspoons apple cider vinegar
- 125g fresh spinach (about two cups, packed)
- rolled oats, sunflower seeds, or caraway seeds for sprinkling on top
Directions
- Preheat oven to 425°F. In a large bowl, combine the flours, baking soda, baking powder, and salt. Set aside.
- In a blender, combine almond milk, vinegar, and spinach leaves and blend until completely smooth. Pour all but about 1 Tablespoon of the spinach and milk mix into the flour. Using a spatula or spoon stir into the flour just until combined.
- Divide the dough into three to make small, 6-inch loaves. Toss some extra flour onto your balls of dough and transfer them to a parchment-lined baking sheet. Flatten them just slightly so that they bake evenly and slash an “X” into the tops with a knife. Don’t go too deep, just a surface slash. If you are sprinkling anything on top, use that remaining Tablespoon of spinach/milk mixture to brush on the loaves before sprinkling the toppings.
- Bake for 30-35 minutes or until the bottoms are slightly browned and the tops feel crusty.
- Remove from the oven and transfer to a wire rack to cool. Be sure to throw a clean dish towel over them and let them cool down under it. This will ensure that the loaves stay tender.
From the team at McCarty Insurance, we hope that you enjoy your St. Patrick’s Day celebrations! Visit us in Fresno, California to secure your insurance policies before then.
