Irish Soda Bread With Raisins
Active Time: 15 minutes Total Time: 1 hour, 30 minutes- 1 tablespoon unsalted butter
- 4 1/2 cups white whole-wheat flour
- 1/2 cup currants
- 1/2 cup golden raisins
- 1 tablespoon caraway seeds
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/4 cups buttermilk
Warm a 9-inch cast-iron skillet in the oven for 5 minutes. Remove the pan from the oven and add butter, swirling to coat the bottom and sides.
Combine flour, currants, raisins, caraway seeds, baking soda, and salt in a large bowl. Gradually add buttermilk, stirring just until the flour is fully incorporated. Do not overmix. The dough should be sticky and a little shaggy.
Transfer the dough to the prepared pan, using a spatula to spread it evenly. It’s OK if it doesn’t reach all the way to the sides. Use a sharp knife to score a deep X in the top of the loaf.
Bake until cooked through and golden brown, about 40 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.
Recipe nutrition per serving: 214 calories, 2 g total fat, 1 g saturated fat, 4 mg cholesterol, 45 g carbohydrates, 5 g fiber, 10 g total sugars, 8 g protein, 354 mg sodium, 235 mg potassium, 6 mg iron, 3 mcg folate, 66 mg calcium, 58 IU vitamin A, 1 mg vitamin c.