I love soda bread because it is quick to make, so tasty, and so Irish. This is a new recipe for me, which incorporates several ingredients that I have not previously used in soda bread: butter, an egg, and raisins. It turns out this bread was very 'whole-wheaty' in texture and flavour. I suspect it would be preferable to use half whole wheat and half all-purpose flour, or for a more refined loaf, simply use all-purpose flour. Just don't call it whole wheat soda bread.
Ingredients:
- 1 and 3/4 cups buttermilk
- 1 large egg
- 4 and 1/4 cups whole wheat flour
- 3 Tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 Tablespoons unsalted butter, cold and cubed
- 1 cup raisins
Methods:
Preheat your oven to 400°F. Line a baking sheet or cast iron skillet with parchment paper or a silicone baking mat.
Whisk the buttermilk and egg together in a bowl. Whisk the flour, granulated sugar, baking soda, and salt together in a larger bowl. Cut in the butter until the mixture resembles coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score a deep X into the top. Bake until the bread is golden brown and center is cooked through, about 45 minutes.
No comments:
Post a Comment