Bread: Soda Bread
Source of Recipe
Beat That! Cookbook
List of Ingredients
3 cups multigrain flour (in health-food stores)
1 cup whole wheat flour
2 tablespoons sugar (white or brown)
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons baking soda
6 tablespoons unsalted butter, chilled, cut in pieces
1 3/4 cups buttermilk
1 large egg, beaten
3 tablespoons caraway seeds
1/4 cup raisins Recipe
Preheat oven to 350ºF. Butter two loaf pans (5x3 inches) or line baking sheet with parchment paper. In a large bowl, stir together the dry ingredients. With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. (You can also do both of these steps in food processor if desired; if so, dump mixture into a large bowl as soon as you've processed in the butter.) Add the buttermilk and egg, mixing in the seeds and raisins as you stir. Add a few more tablespoons of buttermilk if you need them to achieve a soft dough, which is what you want. Form the bread into two mounds and bake on parchment lined cookie sheets. Bake for 35-45 minutes if using loaf pans, or for 40 minutes if baking free-form. Bread should be brown and crusty all over. Cool loaves on rack. Either freeze bread or store tightly wrapped at room temperature. Makes 2 loaves, 1 pound each, or 1 large loaf.
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