Irish Soda Bread

This morning I took a little time to try a new recipe from Cook’s Country (one of my favorite sites). The recipe is for Brown Soda Bread with Currants and Caraway. It is a nice “wheaty” bread with a slight sweetness, and quick to make – NO rising time!

It turned out quite well. We enjoyed it this morning with our omelette and later this evening toasted. Still not sure how I feel about the caraway, but the recipe is definitely a keeper! Only a couple of things I goofed on: a minute or two too long in the oven, cut my cross a little too deep and used whole wheat bread flour. Okay, so I also had a hard time waiting one hour to eat it!!

I think this loaf is very versatile and could be a great addition to any meal. I will be trying it without the caraway and also without the currants just to see how this changes the flavors.

Recipe, from Cook’s Country:
2 C all purpose flour
1 1/2 C whole-wheat flour
1 C dried currants
1/2 C toasted wheat germ (near the oatmeal @ your grocer)
3 tblsp sugar
1 tblsp caraway seeds
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 3/4 C buttermilk
3 tblsp unsalted butter melted

Adjust oven rack to lower-middle position and heat oven to 400F. Line rimmed baking sheet with parchment paper. Whisk all purpose flour, wheat flour, currants, wheat germ, sugar, caraway seeds, salt, baking powder, and baking soda together in a large bowl.


Add wet ingredients to dry ingredients and stir with rubber spatula until dough just comes together.


Turn out dough onto lightly floured counter and knead until cohesive mass forms, about 8 turns. Pat dough into 7 inch round and transfer to prepared sheet. Using a sharp serrated knife, make 1/4 inch deep cross about 4 inches long on top of loaf.


Bake until skewer inserted in center comes out clean and loaf registers 195 degrees, 45 to 50 minutes, rotating the pan halfway through baking.

Remove bread from oven. Brush evenly with remaining 1 tablespoon melted butter. Transfer loaf to wire rack and let cool for at least 1 hour. Serve.


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