Garlic Irish Cheddar Chive Soda Bread

Ingredients:

• 3 3/4- 4 cups all-purpose flour
• 1/4 cup quick cooking oatmeal
• 2 1/2 tsp Ener-G baking soda (this has been doubled)
• 1 tsp no sodium Hains Featherweight baking powder
• 1 tsp garlic powder
• 1/2 tsp coarse sea salt (omit for even lower sodium)
• 1/2 tsp black pepper
• 1 tbsp white granulated sugar
• 1/2 cup shredded sharp cheddar cheese (Tipperary Extra Sharp)
• 1/4 cup chopped chives (or use green part of scallions)
• 4 tbsp cold, unsalted butter, diced
• 1 large egg
• 1 1/2 cups buttermilk

Directions:

1. Preheat oven to 375° F and place the rack in the center of the oven.

2. Line an oven proof pot, skillet or 9 inch baking pan with parchment paper and set aside.

3. Combine 3 ¾ cups of flour, oatmeal, baking soda, baking powder, garlic powder, salt, pepper, and sugar in a large bowl and mix well.

4. Once the dry mix is combined add in the cold butter. Using a pastry cutter, break down the butter until it resembles smalls peas. Add in the shredded cheddar and chives and combine until all is well mixed.

5. Combine the buttermilk and egg in a large measuring cup and mix well. Slowly add to the dry ingredients, mixing and stirring until the dough comes together and no dry ingredients remain in the bowl. If the dough is quite wet, add in 2 tablespoons of flour and mix well.

6. Dump the dough out onto a well floured board and knead well to make sure no wet or dry spots remain. Shape the dough into a large disk.

7. Place the dough into the prepared pan, using a sharp knife cut an X across the top cutting down about half way through the loaf.

8. Place the loaf into the heated oven and bake for about 50 minutes to 1 hour or until the bread is nicely browned on top and a test pick comes out clean.

9. Set the pan on a wire rack and let the bread cool for 15 minutes before slicing.

Makes 12 wedges, each portion has 255 calories, 83mg sodium, 35.9g carbs

Original recipe from littlespicejar.com, rewritten and modified for low sodium.