Prep 20 mins
Cook 20 mins
I love the taste of Irish soda bread, and It makes a great breakfast... sooo- I messed with a recipe I got from Epicurious a long time ago-added a few things here, cut a few things there--and made the bread into little breakfast-sized cakes instead of a giant loaf. Hooray for portion control!
- vegetable oil cooking spray (greasing agent, etc) or Crisco (greasing agent, etc)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1⁄4 cup wheat germ
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 3⁄4 teaspoon baking soda
- 1 tablespoon cinnamon
- 3 tablespoons butter, chilled and cubed
- 1 1⁄4 cups 2% low-fat milk
- 1⁄2 cup raisins
- 1⁄2 cup rolled oats
- Preheat oven to 375 degrees Fahrenheit. Grease or spray one cookie sheet or two 9-inch cake pans with oil.
- Whisk both flours, wheat germ, sugar, powder, soda, salt and cinnamon together.With your fingers, rub the butter cubes with the dry mixture, until a crumbly mixture forms.
- Form a well in the mixture and add the milk. Stir until the mixture is well blended. Fold in the raisins and rolled oats.
- With floured hands, form small balls of dough using about 1/3 cup of dough. Place on the baking sheet or cake pan and flatten. If using the cake pan, be sure to put enough room in between dough balls, so they do not bake into each other too much.
- Sprinkle all mini-loaves with a bit of sugar and bake for 12-16 minutes, depending on your oven and browning preferences.