Recipe: Irish Wheaten Bread (no-knead yeast dough version of Irish Soda Bread)

IRISH WHEATEN BREAD
"This recipe has earned the goodfibes seal indicating it is a good source of fiber. This yeast-raised version of the traditional Irish brown soda bread does not require kneading."



1 cup all-purpose flour
2 tablespoons sugar
1 envelope Fleischmann's RapidRise Yeast
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
3 tablespoons butter OR margarine, cut up
2 to 2 1/2 cups whole wheat flour

Combine all-purpose flour, sugar, undissolved yeast, salt and baking soda in a large bowl; set aside.

Heat buttermilk, 1/4 cup water and butter until very warm (120 to 130 degrees F); mixture will curdle.

Stir liquids into dry ingredients. Stir in enough whole wheat flour to make stiff dough. Remove dough to lightly floured surface; form into smooth 5-inch ball, adding additional whole wheat flour if needed. Place in greased 9-inch pie pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

With sharp knife, make a "X" (1/2-inch deep) on top of dough.

Bake at 375 degrees F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.

Makes: 1 loaf
Source: Fleishmann's Yeast, ACH Food Companies, Inc.