Wheat Germ Irish Soda Bread – St. Patrick’s Day
Title: Wheat Germ Irish Soda Bread
Cook time: 1 ½ hours
Level: Easy
Serving: 10
Ingredients:
¼ cup pumpkin seeds or sunflower seeds
1 T. and 1 t. apple cider vinegar
1 ¼ cup dairy-free soymilk
½ cup toasted wheat germ
2½ cups all-purpose flour
¾ t. baking soda
1 t. baking powder
1½ t. salt
1 ½ T. olive oil
Directions:
Preheat the oven to 350 F.
Line a large baking sheet with parchment paper and set aside.
In a small bowl, blend the vinegar and soymilk, whisking until just combined and slightly thickened. Set aside for 8 minutes.
In the meantime, in a medium-sized mixing bowl, blend the flour, wheat germ, baking soda, baking powder, salt and seeds, mixing until well combined.
Make a holl in the center of the dry ingredients. Combine the soymilk mixture with the olive oil and pour this into the well. Using your hands pull the flour from the sides of the bowl into the well, folding in the dry mixture with the wet until forming a soft dough.
Press the dough into the shape of a round, using the bowl as a guide, and place on the prepared baing sheet. With a sharp, dry knife, make an “x” in the top of the round that extends almost to the edges.
Bake for about 1 hour and 15 minutes, or until golden brown.
Personal Suggestion: Irish Soda Bread is an easy and delicious sour flavor. This recipe is perfect for your St. Patrick’s breakfast. I recommend spread butter on top, cool slightly and Serve warm.
