Raspberry Walnut Irish Soda Bread

This bread makes your kitchen smell amazing and is delicious spread with a bit of butter. In fact, even though it makes a very large loaf[, you may want to make two, especially if you are hoping that there will be some left over the next day for toast.]

Total Time:
2 hr 5 min
Prep:
20 min
Inactive:
40 min
Cook:
1 hr 5 min

Yield:
about 18 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup walnuts
  • Cornmeal, for dusting
  • 2 1/4 cups all-purpose flour
  • 1 3/4 cups whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup sugar
  • 1 tablespoon caraway seeds
  • 1/4 cup butter, softened but not melty
  • 1 cup frozen raspberries (do not thaw)
  • 1 1/3 cups buttermilk (see Cook's Note)
  • 1 large egg
Directions
  • Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven for 5 minutes, then let cool slightly. (Leave the oven on.) When cool enough to handle, roughly chop the nuts; set aside. Dust a baking stone or baking sheet with cornmeal and set aside.

  • In a large bowl, mix together the flours, baking powder, baking soda, salt, sugar and caraway seeds using a fork. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse sand. Add the raspberries and chopped walnuts; toss gently.

  • In a small bowl, whisk together the buttermilk and egg; add to the flour mixture and stir gently with a wooden spoon just until mixed. (Do not overmix.)

  • For a higher, sturdier-structured bread, turn the dough onto a floured surface and knead lightly about 5 times, adding additional flour if the dough is too sticky. (This step is optional.)

  • Mound the dough onto the cornmeal-dusted baking stone and bake until the loaf is slightly golden and sounds hollow when tapped, 55 to 60 minutes. Cool completely before slicing.

Cook's Note: If you don't have buttermilk, use any of these substitutions: 1 tablespoon vinegar plus enough milk to make 1 1/3 cups liquid; or 1 cup plain yogurt plus 1/3 cup milk or water; or 1 1/3 cups kefir.


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    Irish Soda Bread

    Recipe courtesy of Ina Garten