Irish Soda Bread with Raisins
(1 vote)
(1 vote)
Health Score:
48 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
2479
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,479 cal. | (118 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 503 g | (335 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 23.4 g | (78 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 1,917 mg | (48 %) | ||
| Calcium | 776 mg | (78 %) | ||
| Magnesium | 234 mg | (78 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 60 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 4 ¾ cups all-purpose flour (plus extra for sprinkling)
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp cream of tartar
- 2 cups Buttermilk
- 1 Tbsp clear honey
- ½ cup raisins
Preparation steps
1.
Heat the oven to 200°C / 400°F. Grease a baking tray.
2.
Sift the dry ingredients into a mixing bowl.
3.
Make a well in the center and pour in the buttermilk and honey and add the raisins, mixing quickly with a broad bladed knife, until the mixture forms a soft dough.
4.
Turn out onto a floured surface and knead lightly. Pat or roll out the dough into a round about 4cm / 1.5" thick and place on the baking tray.
5.
Mark the top into 4 sections with a deep X and bake for about 40 minutes, until golden and the base sounds hollow when tapped. Cool on a wire rack covered with a clean tea towel - this keeps the crust soft.
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