Irish Soda Bread - Buttermilk
(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com
Buttermilk Irish Soda Bread
Rustic, good, wholesome. Wonderful fresh with a pot of Irish stew or simply divine toasted with sweetened, cinnamon cream cheese. Most authentic Irish soda breads are made with whole wheat flour, but combinations of both white and whole wheat flour is a nice road to travel. You can also try some white spelt or white whole-wheat flour. You could serve this bread with corned beef and cabbage, a good Irish stew, or in hefty wedges with a sharp Irish or Guinness cheddar and pickled onions for a updated Ploughman's Platter
Ingredients
- 1 cup mixed raisins and currants (or all raisins)*, plumped
- 2 1/2 cups whole-wheat flour
- 1 1/2 cups unbleached all-purpose flour
- 3 tablespoons bran
- 2 tablespoons oatmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/3 cup brown sugar
- 2 tablespoons honey
- 1 1/4 teaspoon salt
- 1 tablespoon caraway seeds (optional)
- 6 tablespoons cold, unsalted butter, diced
- 1 1/4 to 2 cups buttermilk
- Bran and Oatmeal for dusting
- I recommend 1 cup Thompson raisins, and 1/2 cup sultanas or currants.
Preparation
Step 1
Preheat oven to 375 F. Double up two baking sheets and line top one with parchment paper.
Prepare raisins (and currants) by plumping in very hot water for 5 to 10 minutes. Drain, dry well and set aside.
Whisk together all dry ingredients. Cut butter into dry ingredients by hand (or with the paddle or hook on a mixer at slow speed). Add buttermilk and honey and mix to form a soft dough. Turn out onto floured 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. Place on baking sheet.
Score loaf with a knife (1/2 inch deep cuts) to make a cross. Dust with white flour, bran, or oatmeal flakes. Bake 35-45 minutes until well-browned.
Cool on a rack.
Serves 6-8
© This is a Marcy Goldman/BetterBaking.com original recipe