Prep 20 mins
Cook 30 mins
Versatile mini Irish soda breads that are good served with cheese, spread with butter and jam at teatime, or paired with a main-course salad. How about cooking up a batch for Saint Patrick's Day? I found this recipe on a baking website called DianasDesserts.com for Zaar World Tour 2005.
- 2 cups whole wheat flour
- 1 cup unbleached all-purpose flour
- 1⁄4 cup dark brown sugar (packed)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄4 cup chilled unsalted butter, cut into 1/2-inch pieces
- 1 cup walnuts, toasted, chopped
- 1 cup chilled buttermilk
- 1 large egg
- 2 tablespoons mild-flavored light molasses
- Preheat oven to 375°F and lightly flour large baking sheet.
- Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in toasted, chopped walnuts.
- Whisk buttermilk, egg and molasses in small bowl.
- Gradually add buttermilk mixture to flour mixture, stirring until medium-firm dough forms.
- Turn dough out onto lightly floured surface. Knead until dough comes together, about 6 turns.
- Flatten dough into disk. Cut into 6 wedges. Shape each wedge into ball. Place on prepared sheet, spacing evenly apart. Flatten each to 3-inch round. Using sharp knife, cut shallow X in top of each round.
- Bake breads until golden and tester inserted into center comes out clean, about 30 minutes.
- Transfer to rack. Serve warm or at room temperature.