Whole Wheat Irish Soda Bread
- 3/4 cup(s) low-fat buttermilk
- 2 Tbsp canola oil
- 1 cup(s) all-purpose flour
- 1 cup(s) whole wheat flour
- 1/3 cup(s) golden seedless raisins
- 4 tsp caraway seeds
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp table salt
- 1 spray(s) cooking spray
- 1 tsp all-purpose flour
- Position a rack in the center of the oven and preheat the oven to 325°F.
- 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 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 an "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 into 8 pieces.
Baking soda was the boon to home-bakers in the late eighteenth century. No more yeast!