In typical HMK fashion, I now present you with this Irish classic a full two weeks after St. Patrick’s Day. Woops. To make up for my tardiness I did a little research and I’m pleased to announce that there’s not one, not two, but NINE Irish saints with feast days in April. And since a good Catholic would never play favorites, I think it’s absolutely appropriate for you to wash this bread down with a green beer on, say, April 27th in honor of Patrick’s lesser known bestie, St. Assicus. I’d like to think this hearty, yet slightly sweet whole wheat soda bread is exactly the sort of thing Assicus would bring in his lunch pale for a long day of metal working, church building and evangelizing. Right along side a thermos of Crockpot corned beef, right!?
- 4 cups (16oz) whole wheat flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 Tbsp butter, chilled and cut into small pieces
- 1 1/4 cup raisins
- 1 egg
- 1 3/4 cup buttermilk
- 1 Tbsp molasses
- Preheat oven to 375 degrees.
- Combine flour, baking powder, baking soda and salt in a large bowl. Whisk to sift everything together.
- Add butter and use your fingers to pinch all the pieces into the flour. Continue pinching until all of the butter is in very small, flour-covered pieces.
- Add raisins to bowl and set aside.
- Whisk the egg in a small bowl. Add the buttermilk and molasses and whisk to combine.
- Add liquids to the flour. Use the dough hook attachments on your hand mixer or stand mixer and beat dough for about 2-3 minutes.
- Remove dough from bowl and divide into two pieces. Shape each piece into a ball and place on a greased cookie sheet. Press down a little to flatten the balls just a bit. Use a knife to cut an X about 1/4-inch deep into the top of each ball.
- Bake 35 minutes.
Makes two medium-sized loaves.