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St. Patrick's Day: Dark Irish Soda Bread

Source of Recipe


Elinor Klivans



List of Ingredients



• 2 Tbsp melted unsalted butter (plus softened butter for greasing the baking sheet)
  
• 1½ cups whole-wheat flour (plus more for the baking sheet)
  
• ¾ cup flour
  
• 1 Tbsp dark or light brown sugar
  
• 2 tsp caraway seeds
  
• 1 tsp baking soda
  
• ½ tsp salt
  
• 1 Tbsp molasses
  
• 1 cup lowfat or regular buttermilk
  






Instructions



1. Position a rack in the middle of the oven; preheat to 375° F. Lightly grease a rimmed baking sheet with softened butter, then sprinkle lightly with whole-wheat flour; tap to discard any excess flour.
   
   
2. Combine both flours, brown sugar, caraway seeds, baking soda and salt in the large bowl of a stand mixer or handheld mixer. Mix to combine on low speed; add the melted butter. Combine the molasses and the buttermilk, then add to the mixer bowl on low speed; beat for a minute or two, until a soft dough forms. Gather the dough into a ball and roll it around in the palms of your hands to smooth it; the dough will not be perfectly smooth. Form into an 8-inch-long oval and place on the prepared baking sheet. Use a smooth-edge knife to cut a slash about 5 inches long and about 1-inch deep along the length of the loaf.
   
   
3. Bake for 30 to 35 minutes, until the bread feels firm and crisp, and you can see that the bottom has browned when you lift it carefully. Transfer to a wire rack to cool.
   
   Makes one 8-inch oval loaf
   (12 servings)