Whole Grain Irish Soda Bread + Giveaway

Whole grain Irish soda bread with whole wheat flour and oats – and an amazing giveaway for a 3-piece set of Dansk cookware!

Almost everyone I know makes corned beef and cabbage for Saint Patrick’s day dinner, but how many of you also make Irish soda bread? It gets overlooked pretty often, but it’s one of my favorite Saint Patrick’s Day foods.

This year, I decided to try something a little different and cross my favorite soda bread (which is slightly sweet and loaded with raisins and caraway) with a traditional brown bread. The result was fantastic! Whole wheat flour gives the bread a nutty, toasty flavor and steel coat oats give it a great, rustic texture. Slathered with Irish butter and sprinkled with a touch of salt, it’s great with your meal or on it’s own for breakfast.

Irish soda bread is a quick bread – it uses baking soda instead of yeast, so you don’t need to wait for the dough to rise. It only takes a few seconds to mix up, and then about a half hour in the oven. It really couldn’t be easier!

The dough is also really forgiving. It’s pretty hard to mess up! You don’t even need a bread pan; I baked mine right in my cast iron skillet. You know what would really be perfect though? A round baker, like this one from Dansk. And lucky day – I’ve joined together with some other bloggers to give away a 3 piece set of Dansk cookware! Dansk pans are seriously beautiful, so you’ll definitely want to check out the widget at the end of this point and enter to win! (If you’re reading this in an email, you’ll have to click through to the full post to access the widget).

Whole Grain Irish Soda Bread

Author: Lauren Keating

Serves: 24

Ingredients

3 cups Gold Medal® all purpose flour
1½ cups Gold Medal® whole wheat flour
½ cup steel cut oats
½ cup sugar
2½ teaspoons baking soda
1 teaspoon salt
1½ cups buttermilk
2 eggs, beaten
2 tablespoons butter, melted
1 cup raisins

Preparation

Heat oven to 425ºF. Grease the bottom of a 9 inch round baking pan or oven proof skillet.
In a large mixing bowl, combine the flours, oats,, sugar, baking soda, and salt. Make a well in the center of the dry ingredients and add the buttermilk, eggs, and melted butter. Mix until just combined. Stir in the raisins.
Form the dough into a boule and place on the greased pan. Use a serrated knife to cut an “x” into the top of the bread. Bake 30-40 minutes, or until golden brown and cooked throughout.

Nutrition Information

Calories: 147 Fat: 1.8 Carbohydrates: 28.9 Fiber: 1.9 Protein: 4.1

3.2.2298

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This giveaway is sponsored by the following bloggers and is in no way affiliated with Dansk cookware:

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PEANUT BUTTER BROWNIE TRIFLE WITH BANANAS AND CARAMEL

I just barely saw this recipe in my recent Woman’s Day magazine and couldn’t wait to try it! We love peanut butter cups at our house and combining them with brownies, caramel, bananas and whipping cream make them even better!

PEANUT BUTTER BROWNIE TRIFLE WITH BANANAS AND CARAMEL

17-20 oz pkg. brownie mix (plus required ingredients)
9 large peanut butter cups
1 cup heavy whipping cream
3 large bananas, sliced
6 Tbsp caramel sauce
6 Tbsp unsalted roasted peanuts, roughly chopped

Preheat the oven according to the brownie mix instructions. Lightly coat an 8X8 inch square pan with cooking spray and then line with parchment paper. Spray the parchment paper with cooking spray also. (I did this, but I think if you sprayed the pan enough, you could probably skip the parchment paper. It does make it easy to lift the brownies from the pan, but you will be cutting them up in small pieces for the trifle anyways, so it doesn’t matter if they come out perfectly!)

Prepare the brownie batter according to package directions. Place half the batter in the pan, and then top with peanut butter cups, gently pressing them down. Cover the cups with the other half of the batter and bake according to package directions. Cool.

Transfer the brownies to a cutting board and cut into 1/2 inch squares. (The original directions said you only need about half the brownies, but use as much as you want!)

Beat the whipping cream with an electric mixer until medium-stiff peaks form.

To assemble the trifle, layer brownies, bananas, whipping cream and then caramel. I did two layers of each and then sprinkled some of the peanuts on the top. You can either make about 6 individual trifles or put all of the ingredients into a large trifle bowl. Enjoy!

Cranberry Cherry Chicken Wrap

Ohhhh, cranberry cherry chicken wrap… where have you been all my life?

I’ve always been a fan of those savory-sweet, fruit-nut, type salads. Case and point- Broccoli Salad. Love it. But this chicken wrap is a whole different beast.

Thinly sliced seasoned chicken breast. Chopped sun-dried tomatoes. Dried cranberries and cherries. Chopped, toasted pecans. A spoonful of greek yogurt. Wrap it in a whole-grain flatbread with some lettuce and you’ve got yourself one killer lunch (or light dinner!).

Wraps are like salads or soups. There really is not right or wrong about it. You can add more ingredients, substitute out a couple, or even completely omit some if you prefer. You have lots of options to make this the perfect wrap for you. Continue reading →