Prep 15 mins
Cook 55 mins
This recipe has been adjusted for high altitude -- if cooking at sea level the baking soda needs to be increased to at least 2 teaspoons and the oven temp lowered to 350. I think this bread is a bit healthier than most soda breads and is great for St. Patrick's Day with Corned Beef and Cabbage. Recipe Source: newspaper clipping.
- 2 cups white flour
- 2 cups whole wheat flour
- 6 tablespoons sugar
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 4 tablespoons butter or 4 tablespoons margarine, chilled
- 1 1⁄2 cups buttermilk
- 1 cup raisins
- Preheat oven to 375 degrees F.
- Spray cookie sheet with cooking spray or grease well.
- Combine first 5 ingredients (flours-salt) in a large bowl.
- Cut in butter with two knifes until butter is pea-sized.
- Stir in buttermilk.
- Stir in raisins.
- Turn dough out onto floured bread board.
- Knead for one minute and shape into a large round disk.
- Cut and"X" in th top and place on prepared pan.
- Bake 45- 55 minutes or until done.
Appreciate the use of whole wheat in this recipe and the fact that it had just a hint of sweetness. This recipe can be cut in half quite nicely, did make as written and did need to add a little extra milk to get a nice constancy to my dough. Thanks for the post.
I had no idea what to expect, so here's what I got. The dough was dense and heavy and working in the last bit of flour was a challenge, but I did it! Not surprisingly, the aroma from the oven brought buttermilk biscuits to this American mind, and also brought leprechauns from the corners of the house to ask when it would be done. What came out of the oven was a rustic-looking rough round loaf with a hard, thick crust and a softer but dense, chewy, whole-grain interior. I sliced it but the shape invited wedges or just breaking off a chunk. Rich whole-wheat flavor, had just a little residual bicarb bite and alkaline feel on the tongue. Not for everyone but a great treat for those of us who enjoy this sort of thing, and wholesome, filling food. Made for PRMR, March 2009.
this was easy to mix together although the dough was a bit sticky to work with. i eliminated the raisins, family preference, and the baking time was right on! it looked a bit strange when it came out of the oven, but we really enjoyed the chewy texture.