Whole-Wheat Irish Soda Bread

Irish Soda Bread
Originally uploaded by simplyspices

In my little sugar's school they are celebrating St.Patrick's day tomorrow. So we thought of prepare Green Punch on sunday(If it is came out well I thought of prepare more on Tuesday for the whole class)! but we ended up with Irish Soda Bread (instead of muffins this time!) fyi: he loves to bake with me!



It's kind of dry bread. Personally me and my little sugar we both don't like caraway seeds. So we didn't add. Some people add both caraway and raisins.In this recipe we used golden raisins.Any kind of raisins we can use. Alternate with all purpose flour or 1:1 with wheat and all purpose flour. We can mix and match......




Same mix I used to make muffins.

Ingredients

• 2 cups Whole-Wheat Flour
• 1 tsp. Baking soda
• 1/2 tsp. Salt
• 1 1/2 Tblsp. Sugar
• 4 Tbsp. Butter
• 2/3 cup Raisins
• 1 Egg, lightly beaten
• 1 cup Buttermilk
• 2 tsp. caraway seeds(optional)

Method

• Preheat oven to 425 degrees F.
• In a large bowl sift together the flour, baking soda, salt, and sugar.
• Using fingertips, work with butter into the flour until the consistency is the same as that of small peas. (resembles like coarse meal)
• Stir in the raisins (and caraway seeds if you like them); mix well.
• Make a well in the center of the prepared flour mixture.
• Add beaten egg and buttermilk to well and mix with a wooden spoon until dough is too stiff to stir.
• Knead the dough for 1 to 2 minutes.Make a rough ball.
• Shape the dough into a round loaf and place on a greased baking sheet.
• Cut an X on the top and over the sides of the loaf.
• Bake for 45 minutes.
• To check the bread, insert a long skewer into the center. If it comes out clean, bread is ready.
• Serve Warm.

Note:

• If the dough is too sticky to work with, add in some more flour.
• Gently knead dough in the bowl; Do not overknead.
• If the top is getting too dark while baking, tent the bread with some aluminum foil.