The whole house smells so wonderful right now, and it's because of the bread I made that is now happily sunning itself in my oven. The 2 tbsp of flax meal in it add 4 grams of fiber all by themselves, and of course, you're getting more from the whole wheat flour in it, too. They both bring you iron content, so it's just plain good for you! Allow me to share the recipe!
Easy Irish Soda Bread
2 c. all purpose flour
2 c. whole wheat flour
2 heaping tbsp ground flax meal
1/4 c sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1/2 c butter
1 1/2 c buttermilk, or milk soured with vinegar
Preheat oven to 375 degrees.
In a large mixing bowl, combine all dry ingredients, stirring with a fork. Use a pastry blender to cut in the butter until the mixture is even in consistency.
Combine buttermilk (or 2 tbsp vinegar and milk added to measure 1 1/2 c ) with the egg, then add all at once to the flour mix. Stir with a fork to make a soft dough.
Turn out onto a lightly floured surface and knead gently, adding a little more flour if the dough is too soft. Knead until the dough is elastic, then shape into one large ball, or two smaller ones. Cut an X-shape in the top with a sharp knife.
Bake about 50 to 55 minutes for one ball, or 40 to 45 minutes for two balls. Loaf is done if it is crispy-firm on the outside when you check it.
This bread makes up quickly and smells just as good as a yeast bread baking, but it doesn't take as much time to make as a yeast bread does. It will keep nicely for several days in your fridge, if it doesn't all get eaten on the first day!