Irish Soda Bread

  • 2 cups flour
  • 2 cups whole wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons butter, cool
  • 1 cup raisins or currants, or 1 1/2 tablespoons caraway seeds, or nothing
  • 1 egg, beaten
  • 2 cups buttermilk

Preheat oven on convection bake at 425F.

Sift together the flours, sugar, salt and baking soda.

Cut the butter into the flour with two knives or a pastry cutter, like you are making a pie crust.

Add the remaining ingredients, mix well with a spoon, then knead right in the bowl for couple of minutes. It should be moist but firm enough to form a ball. If not, add a bit more flour.

Shape into a large ball, place on a greased cookie sheet or one with parchment paper, and make an X in the top with a sharp knife.

Bake for about 40 minutes until golden brown and sounds hollow when knocked on the bottom. Better yet, use an instant read thermometer to look for an internal temperature of 180F degrees. Using a thermometer is a much more reliable way to gauge doneness. If the bread browns too fast, cover it with a tinfoil tent until it is done.

Allow to cool for a few minutes, and then serve with butter.

Makes 1 large loaf


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