Prep 30 mins
Cook 45 mins
Baking soda was the boon of home bakers in the late 18th century. No more yeast! Irish soda bread celebrates this quick-and-easy heartiness: Here's a raisin-and-caraway studded loaf with no fuss and big taste. PointPlus value per serving: 5
- 3⁄4 cup low-fat buttermilk
- 2 tablespoons canola oil
- 1 cup all-purpose flour, separated
- 1 tablespoon all-purpose flour, separated
- 1 cup whole wheat flour
- 1⁄3 cup golden raisin
- 4 teaspoons caraway seeds
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- nonstick cooking spray
- Position a rack in the center of the oven and preheat the oven to 325ºF.
- Whisk the buttermilk and oil in a medium bowl; set aside.
- Whisk 1 cup all-purpose flour, the whole-wheat flour, raisins, caraway seeds, baking soda, baking powder and salt in a large bowl. Stir in the buttermilk mixture with a wooden spoon until thoroughly moistened.
- Dust a clean, dry work surface with the remaining 1 teaspoon flour. Turn the dough out onto the work surface and knead for 30 seconds, just until it coheres. Shape into a round loaf about 6 inches in diameter and 1 inch high. Use a sharp knife or a new razor blade to cut a "X" about 1/2-inch deep in the top of the loaf.
- Lightly spray a baking sheet with nonstick spray, place the loaf on it, and bake until lightly browned and crusty, about 45 minutes. Transfer to a wire rack to cool for at least 15 minutes before slicing.