Prep 45 mins
Cook 1 hr
This is not your Mothers' soda bread! It is dense, nutty, and has a wonderful buttermilk taste. I always make it for Christmas morning and of course St. Patricks' Day. This recipe has been adapted from "The Bread Book" by Ellen Foscue Johnson.
- 1 cup raisins
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 12 tablespoons cold butter
- 1 large egg
- 1⁄2 cup honey
- 1 cup buttermilk
- 1 cup chopped walnuts
- Preheat oven to 350 degrees.
- Put raisins in a bowl and cover with boiling water.
- Sift dry ingredients into a large bowl.
- Cut butter into small pieces and mix into the flour mixture with a pastry blender or your fingers until it is course.
- Beat the egg until very frothy.
- Beat in the honey until well blended, then add the buttermilk.
- Drain the raisins well and add raisins and walnuts to flour.
- Toss to distribute evenly.
- Gradually pour the liquids in and mix with a large metal spoon so mixture is evenly moistened and you have a heavy, moist batter. Don't use too much liquid; you don't want a wet batter.
- Don't try to mix completely; it should be rough and lumpy.
- Grease a heavy loaf pan (original recipe calls for a large cast iron frying pan which also works well).
- Spoon batter into pan in clumps.
- Leave the top lumpy.
- Bake about an hour until the middle is set.
- If using a fry pan it will not take as long to bake.
I haven't finished baking this (just put it in the oven) but I have a few concerns regarding this recipe. My batter was rather dry---it was more of a biscuit/scone consistency than a thick batter, and some of my flour wasn't moistened at all. I even added an extra 1/4 cup of buttermilk to help things along. Hopefully it work out alright... UPDATE: My bread turned out a little dry on the outside, more crumbly/dark tasting than I'd like, but I LOVE LOVE LOVE the soft interior. The taste was amazing. I think next time I might split my batch into two smaller loaf pans and add even more buttermilk to up the liquid content. Thanks for sharing the recipe!