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Whole Wheat Soda Bread

(from Christina Pirello’s Glow: A Prescription for Radiant Health and Beauty)

Makes 1 Loaf

2 cups whole-wheat flour
1 cup whole-wheat pastry flour
½ cup rolled oats
2 teaspoons sea salt
2 teaspoons baking soda
2 teaspoons baking powder
1 cup plain rice milk or soy milk
1/8 cup umeboshi plum vinegar
1/8 cup brown rice vinegar
1/8 cup light olive oil

Preheat oven to 350 (175 Celsius)

Combine the flours, oats, salt, baking soda, and baking powder in a large mixing bowl. In a separate bowl, mix the milk and umeboshi vinegar together. (This simulates a buttermilk flavor.) Combine the milk mixture with the rice syrup and oil. Stir the wet ingredients gradually into the flour mixture to create a sticky dough. On a lightly-floured surface, knead the bread until it’s smooth, about ten minutes.

Shape into a round loaf and transfer to an ungreased baking sheet or stone. Refine the shape, and use a sharp paring knife to cut a large cross shape in the top of the loaf (so it doesn’t split as it rises).

Bake until the bread is golden brown and sounds hollow when tapped, 45 to 50 minutes.

Variation: After shaping the loaf, brush lightly with olive oil and sprinkle with sesame seeds or crushed pumpkin seeds for extra texture, flavor, and vitality.


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