Irish Brown Soda Bread is required every year for St. Patrick’s Day. This version is hearty, simple, and delicious.
My brain is like a sieve…and other songs by Thomas Dolby.
I have no clue how in the world I skipped this post. Better late then never? Maybe I was so booked with all my other baking and cooking that it just…slipped my mind? Who knows!! LOL
And this is a TOTAL staple in our house come St Patrick’s Day. If I don’t have this AND corned beef and cabbage…well just shoot me for being a craptastic Irish person. There are a few dishes that I MUST have each holiday and if I don’t, then it doesn’t feel like that holiday is actually happening. Know what I mean? Like black eyes peas on New Years, Christmas pudding at…DUH Christmas! Oh and rib roast at Christmas, too. Are there dishes that if you don’t have them, makes it not feel like that holiday?
Anyway, I can’t be THAT horrible, I DID decorate my door at work.
This recipe is like a scone recipe. It’s a quick bread that’s not a batter, but a dough. Like a scone or a biscuit dough. It has the right amount of whole wheat flour and it’s too heavy when you eat it. It has just the right amount of sweetness, caraway, and golden raisins. #nomnomnom
Preheat oven to 350. Combine 1/8 cup of flour with 1 cup of golden raisins and toss to coat. Combine the remaining flour, wheat flour, brown sugar, salt and baking soda in a large mixing bowl. Stir with a whisk to combine.
Add the chilled, diced margarine and, using a pastry blender, cut the margarine into the flour mixture until it resembles a coarse meal.
Stir in the golden raisins and then make a well in the center. Add the buttermilk and stir until just combined.
Turn out onto a floured surface and knead 6 or 7 times.
Pat out into a 8 or 9 inch round.
Place on a baking sheet lined with a silpat mat or coated in cooking spray. Take a sharp knife and cut a criss cross patter in the top of the dough and bake at 350 for 40-45 minutes or until a toothpick inserted in the center comes out clean.