Irish Soda Bread (Whole Wheat)

4 C (minus 4T) White Whole Wheat Flour

4 T Vital Wheat Gluten

¼ C baking Splenda

¼ C Splenda Brown Sugar

2 t Baking Soda

1 t Salt

4 T cold Butter

1 ½ C Low fat Buttermilk (plus 2 or 3 T  if needed)

1 C raisins or dried cherries

Mix flour, gluten, both splenda’s, baking soda, and salt together. Cut in cold butter with a pastry blender or 2 knives, until the butter is well incorporated. Add the buttermilk and dried fruit, mix with a wooden spoon. For the final mixing you will need to use your hands to incorporate all the flour mixture. If needed you can add an additional 2 to 3 T of additional buttermilk. Mixture will be a soft dough and somewhat sticky. Put dough on a floured work surface and knead for 1 minute. Make into 2 round thick disks, score an X in the top of each. Place on a greased cookie sheet and bake at 350 degrees for 38 to 45 minutes or until browned and the bottom of the bread sounds hollow when tapped.

Enjoy with sugar free jams or butter mixed with sugar free Maple Syrup