Sunday, March 11, 2012

Irish Soda Bread

Here is my version of Irish Soda Bread, in honor of St. Pats. It is wonderful with tea in the afternoon but I also recommend it with my Spring Stew. It is chock full of raisins, caraway and oats. I use buttermilk because it adds tenderness to the loaf. Bear in mind I used whole grain flour but you can make it as I have, or you can use a combination of flours or all purpose if you prefer. I recommend letting this bread cool completely then wrapping it up to use the next day. The flavors develope and the slices are firmer.  But if you can't wait it is still delicious. Hope you enjoy and Happy Saint Patricks' Day!

1 1/2 cups of oat flour or all purpose or a half and half combination
1/2 cup rolled oats
1 1/2-2 cups rye flour
1 Tbs. baking powder
1 tsp. baking soda
1/4 tsp. fine grain sea salt
1/4-1/3 cup turbinado sugar
1 cups buttermilk
2 eggs
4 Tbs. melted butter
4 tsps. caraway seeds
1 cup golden raisins

for the topping

2 tsp. caraway seeds
2 Tbs. rolled oats
1 pinch coarse salt
1 pinch turbinado sugar

Preheat oven to 350 degrees. Combine the first 7 ingredients slowly with a paddle in the bowl of a stand up mixer. Add the raisins and the caraway until mixed in. Combine the buttermilk, the eggs, and the melted butter in a medium bowl with a wire whisk.
Add the liquid to the dry, in a steady stream, just until combined. Knead the dough on a floured surface a few times and form into a ball.

Place the ball on a parchment lined baking sheet. Brush the surface with water and toss the topping ingredients on the bread. Score the bread with a sharp knife into an x.
Place into the hot oven and bake for 1 hour 25 minutes. Let cool completely. Slice and serve.

Recipe,writing, and photos by Karen Pickus 2012
Courtesy Karen Pickus 2012

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Finished Slaw

Finished Slaw
Ready to eat!