This is a white, fruited version of Irish soda bread. Its fast to assemble and cooks slow at a lower oven temp of 325F.
Prep time: 10 minutes
Cook time: 65 minutes
Servings: 1 Loaf
Cost per recipe $2.17 view details
- 1 1/2c King Arthurs Bread Flour
- 1/2c whole wheat flour
- 1/2c Irish Steel Cut Oats
- 1 T ground flaxseed
- 2T brown sugar (honey or Agave nectar if fine too)
- 1/2t orange zest
- 1T caraway seeds
- 1t baking soda
- 1/2t baking powder
- 1/2t kosher salt
- 1/2 c currants- soaked in very hot water while prepping then drained
- 1c reduced fat buttermilk
- 1 egg, beaten
- Preheat oven to 325F
- Combine dry ingredients in a large bowl.
- Drain currants, dry slightly on paper towel then add to dry ingredients. Toss to coat.
- Add buttermilk/egg mixture, stir until moistened completely.
- Allow to rest 3-4 minutes to activate baking soda. Dough will be very wet and sticky.
- Using minimal additional flour, turn out onto lightly floured board and knead a few turns to minimize stickiness.
- On non-stick (or barely greased) baking sheet or in a lightly greased small cast iron frying pan, form round loaf and using a sharp knife, cut a cross into top of round about Â½ inch deep or slightly more.
- Bake at 325F for an hour. Loaf should make a nice hollow thud when tapped on bottom. Cool on a rack before slicing.
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|Amount Per Recipe||%DV|
|Recipe Size 444g|
|Calories from Fat 113||18%|
|Total Fat 12.7g||16%|
|Saturated Fat 3.37g||13%|
|Trans Fat 0.0g|
|Total Carbs 116.44g||31%|
|Dietary Fiber 13.1g||44%|