Diabetic Recipes

Whole Wheat Soda Bread

(makes 1 loaf, 22 half-slices)

1 1/2 cups (210 g) unbleached all-purpose flour
2 cups (300 g) whole wheat flour
1/4 cup (38 g) wheat germ
1 1/2 teaspoons (7.5 ml) salt
1 teaspoon (5 ml) baking soda
2 tablespoons (25 g) unsalted butter, softened
1 large egg or 1/4 cup egg substitute
1 1/2 cups (360 ml) 1% buttermilk
  1. Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.
  2. Set aside 2 tablespoon (18 g) all-purpose flour. In a large bowl, combine the remaining all-purpose flour, whole wheat flour, wheat germ, salt, and soda. Using your fingers, work the unsalted butter into the flour mixture, rubbing the butter/flour mixture between your thumb and fingers. Make a well in the center.
  3. In a medium bowl, whisk together the egg and buttermilk. Pour into the well in the flour mixture; stir until dry ingredients are evenly moistened. Do not overmix.
  4. Turn dough out onto a lightly floured work surface. Sprinkle with the reserved 2 tablespoons (18 g) flour. Gently knead 3 or 4 times. Shape into a 8-inch (20 cm) circle. Place on the prepared baking sheet.
  5. Using a sharp knife or razor blade, cut an X on the top of the loaf all the way to the sides. Bake for 15 minutes. Reduce oven heat to 400°F (200°C). Bake for another 15 to 20 minutes, until loaf is well browned and sounds hollow when tapped on the bottom. Transfer to a rack to cool for 10 minutes before slicing.
Per 1 half-slice: 87 calories (13% calories from fat), 4 g protein, 1 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 12 mg cholesterol, 237 mg sodium
Exchanges: 1 carbohydrate (1 bread/starch)