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Ingredients
- 1 cup mixed raisins and currants (or all raisins) plumped
- 2 cups all-purpose flour
- 2 cups white whole wheat or regular whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 6 tablespoons brown sugar
- 2 tablespoons white sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- 1 tablespoon caraway seeds, optional
- 6 tablespoons unsalted butter
- 2 eggs, optional
- 1 1/4 to 2 cups buttermilk
- Flour for dusting, or oatmeal or wheat bran
Details
Preparation
Step 1
(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com
Classic Irish Soda Bread
Most authentic Irish soda breads are whole wheat but combinations of half white and half whole wheat or white whole-wheat make for a fine standing loaf. As with anything else, a larger proportion of white flour will give an airier and higher loaf. All wholewheat will give you a more rustic, nutty loaf. Both eggs and caraway seeds are optional. I alternate on including the caraway seeds but often omit the eggs. You will use more of the buttermilk if you omit the eggs. I like this with a wedge of sharp cheddar or imported Cheshire or Lancastershire cheese - and a couple of pickled onions for a makeshift ploughman's platter. I made miniatures of this recipe for my sister-in-law Sheila Moore's shower a few years ago. Each guest got their own brown-paper and cord, and green ribboned package of still-warm soda bread.....and the marriage that followed is going strong. Is it the special union or the soda bread? Baking is....magic.
Preheat oven to 375 F.
Prepare raisins (and currants) by covering with boiling water for 3 minutes, drain and dry. Set aside.
In a large bowl, whisk together all dry ingredients. Cut butter fat into dry ingredients by hand or using the paddle or hook on a mixer at slow speed. Add eggs and buttermilk to form a soft dough. Turn out onto floured (white flour) work surface and gently knead 8 times or so, to firm up dough. Let rest 10 minutes.
Shape into a 8 or 9 inch round. Score with a knife to make a cross. Dust generously with white or whole-wheat flour or sprinkle on bran or oatmeal flakes. Place in a seasoned cast iron pan and bake 30-45 minutes until top is brown. Cool on a rack
Makes one large bread, serves 6-8
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