3.11.2013

Rye Irish Soda Bread


So let me start out by saying I've never actually had soda bread.

Until now at least. But I mean, its bread, why wouldn't I try making it. It taste good to me - so I think I did it right.

And, it St. Patrick's Day this weekend.

What can I say, I'm feeling festive.




I used to get festive going to the Irish Pub in Tallahassee and drink a gross amount of green beer. The good 'old days...

Now, I'm into different types of flour to celebrate St. Patrick's Day. Wait, I am totally still into beer too, don't get confused or anything by that statement.

Anyway, back to flours. In this bread we've got a healthy mix of dark rye, whole wheat, and the classic all purpose white. Plus buttermilk. It's a winner.



There's no yeast involved, so this is considered a quick bread.


The raisins add some sweetness.


Slice up the top and brush a little more buttermilk on top before you pop it in the oven


Bake it just under an hour and your done! There's nothing like fresh, hearty bread.


This recipe is adapted from one of my favorite cookbooks. Heidi's blog is one of the first food blogs I started reading. Her photos are beautiful and recipes are mouthwatering.

Rye Irish Soda Bread
adapted from Super Natural Everyday
1 1/3 cup dark rye flour
1 1/4 cup whole wheat pastry flour
1 1/2 cup all purpose unbleached flour
1 3/4 teaspoons baking soda
1 1/4 teaspoons salt
2 cups buttermilk and more for brushing
1/2 cup raisins (optional)

Preheat your oven to 400 degrees. Sift together your flours, baking soda, and salt. Stir in raisins. Make a well in the middle of the flour and pour in the buttermilk. Stir gently until everything comes together into a dough, then turn the dough out onto a lightly floured surface. Knead the dough for about 30 seconds until it all comes together into a ball. Slightly flatten the dough ball. Lightly flour a baking sheet and place dough on the baking sheet. Slice four deep slashes across the top of the dough - don't slice all the way through. Lightly brush some buttermilk on top and dust with some flour (about a tablespoon). Bake for 30 minutes on the middle/lower rack in the oven. Then, quickly move the baking sheet up a rack and bake for another 20 minutes. Cool on a wire rack and top with your favorite butter.


Happy St. Patrick's Day!

Cheers,

Erica

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