Low Carb Irish Soda Bread

Low Carb Irish Soda Bread my flour at left and Atkins flour at right
I have made Colette Heimowitz - Atkins - low carb bread - see hereand here - so many times now. It's great bread. Two slices for breakfast with peanut butter or a slice of cheese and I'm full for hours. The texture tends to be more like cake than bread so I wanted to try a more traditional bread recipe - but - reduce the carbs.

I'm not keen on doing the whole yeast bread thing. It's a whole lot of effort and frankly making proper bread is an art. I loved the Irish Soda Bread we ate in Ireland and I loved the simplicity of the recipe. I also liked that the recipe has no butter and no cream. Both those ingredients are in the Atkins low carb bread.

The original recipe for this Irish Soda Bread has only four ingredients, which are knocked together in a minute and then the bread goes straight into a hot oven. Right up my street.

The Irish Soda Bread recipe calls for all purpose flour. I managed to find some proper Atkins bread flour at a health shop the other day and I've been wanting to try it. and I wanted to make a another version bread with my low carb flour substitute - see it here.

Low Carb Irish Soda Bread my flour at the top and Atkins flour at bottom
So for these two breads, I used Atkins flour and my low carb flour - instead of regular flour. I never routinely add salt to our food so I skipped the salt. The rest of the ingredients are as per the original recipe.  The result?

Obviously without the cream and butter, this bread is not nearly as moist as the original bread. It is heavier and denser too. That's why artisan bakers use yeast. but it is flavoursome, crunchy and just as filling. I'm definitely going to be making this bread again.

Find a link to the original recipe at the end of this post.

Ingredients: -

4 Cups Flour
1 teaspoon baking soda
1 - 1 1/2 Cups buttermilk
seeds to sprinkle on top are optional
salt is optional

Method: -

Place the dry ingredients in a bowl and mix together well. Add 1 Cup of buttermilk and if the mixture doesn't come together, keep adding buttermilk until it firms up into a ball. Shape into a loaf and place in a loaf tin. I pressed some sunflower seeds on the Atkins flour loaf and pumpkin seeds on my own low carb flour mix loaf. You have to really press the seeds in as they don't stick very well. Bake at 220'C for 45 minutes.

Notes: -

It is especially important to mix the dry ingredients well. The gluten flour and baking soda need to be well mixed to get a good result.
Here is a link to the original recipe - original recipe.
Refer to recipe page - here.

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