I made something with buttermilk (and couldn’t even remember what it was until I went searching through the blog) which is why I had leftover buttermilk in the fridge.
When I think buttermilk in the month of March, of course my mind goes directly to Irish Soda Bread. Doesn’t yours???
I have a slight Amazon addiction, which only feeds into my cookbook addiction, which is how I ended up with this new book from Elinor Klivans. Along with 49 other scrumptious looking recipes, she has a recipe for Dark Irish Soda Bread.
I didn’t have any caraway seeds but did throw in a handful of golden raisins.
My dough was super sticky and there was no way that I was going to get a smooth oval.
I but a big X in the middle of the bread and then baked it for 34 minutes.
The bread came out lumpy with a crisp crust.
Just like it’s supposed to!
I kept myself busy while the bread cooled and then immediately sliced it in half.
The middle was doughy and sweet with the slight hint of raisins.
This recipe is fantastic! It will definitely get you in the mood for St. Patty’s Day!
And consider yourself warned, if you find yourself snowed in today with this beautiful bread, it won’t last long!
More St. Patty’s Day Bread
Do you like Irish Soda Bread? Please share your favorite recipe!
Dark Irish Soda Bread
From Fast Breads by Elinor Klivans
1 1/2 cups whole wheat flour
3/4 cup all purpose flour
1 tbsp dark or light brown sugar
2 tsp caraway seeds
1 tsp baking soda
1/2 tsp Kosher salt
2 tbsp melted unsalted butter
1 tbsp molasses
1 cup buttermilk
1/2 cup golden raisins (optional)
Position a rack in the middle of the oven; preheat to 375 degrees. Lightly grease a rimmed baking sheet with softened butter, then sprinkle lightly with whole-wheat flour; tap to discard any excess flour.
Combine both flours, brown sugar, caraway seeds, baking soda and salt in the large bowl of a stand mixer or hand-held electric mixer. Mix to combine on low speed; add the melted butter.
Combine the molasses and the buttermilk, then add to the mixer bowl, on low speed; beat for a minute or two, until a soft dough forms. Gather the dough into a ball and roll it around in the palms of your hands to smooth it; the dough will not be perfectly smooth. Form into an 8-inch long oval and place on the prepared baking sheet. Use a smooth-edge knife to cut a slash about 5 inches long and about 1 inch deep along the length of the loaf.
Bake for 30 to 35 minutes, until the bread feels firm and crisp and you can see that the bottom has browned when you lift it carefully. Transfer to a wire rack to cool 10 minutes.
Per author, the bread is best eaten fresh, but I thought it was just as flavorful day 2. Try it in French toast!