Golden Raisin and Currant Irish Brown Bread aka soda or wheaten bread is dense and delightful!
First and foremost Happy St. Patrick’s Day! As much as I’d like to say I am tying one on at the old Kennedy’s Irish Pub, I am actually a chaperon at my daughters fourth grade field trip. Wah wah wahhhh. So we celebrated early in the week with some beef brisket and boiled vegetables, and I made this bread! Oh boy did my house smelled GOOOOOOD!
What’s “wheaten bread” (also known as “brown bread”) you ask? Well it’s similar to soda bread in which baking soda is the raising agent, but whole wheat flour is used and not white flour… okay so mine isn’t all whole wheat flour. I like to make mine with a 50/50 split of whole wheat flour and unbleached all purpose flour. Wheaten bread is usually sweetened, while the soda bread is usually savory. Here in the U.S. I’m not sure if we stick to these rules but today… I am. I sweetened my bread with some sugar, but a lot of the sweetness comes from the golden raisins and currants.
One misconception this bread may have to people who haven’t ate soda bread before is that it lacks flavor or can be plain. I happen to like the taste of the whole-wheat flour with the buttermilk and raisins, but if you looking for a super “sweet bread” this isn’t it.
Oh and P.S. this bread smells heavenly in the oven and tastes just as great!
To Make This Golden Raisin and Currant Irish Brown Bread You Will Need:
- unrefined coconut oil, for coating the pan
- whole wheat flour
- unbleached all-purpose flour
- baking powder
- baking soda
- kosher salt
- unsalted butter, melted
- buttermilk, plus more for brushing on the bread
- large egg
- golden raisins
- (zante) currants
Start by greasing a cast iron skillet with some unrefined coconut oil. If you don’t have coconut oil just use some butter.
In a large mixing bowl measure and add 2 cups whole wheat flour, 2 cups unbleached all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon kosher salt.
Stir em’ up.
To the dry ingredients add a 1/2 stick (melted and cooled slightly) unsalted butter, 1-1/4 cup buttermilk and crack in 1 large egg.
Along with 1 cup of both golden raisins and currants.
Mix by hand just until incorporated. Knead, but just until it comes together and you can form a ball… you may lose a few raisins along the way.
Form into a ball and place in the coated skillet and let rest for about 20 minutes.
When it has rested, go grab a little buttermilk… like a tablespoon (give or take) and brush the top of the bread.
Cut a cross or an “X” into the top. This will help the bread to rise and expand.
Place the bread into a 350 degree oven for 40-50 minutes or until a tester comes out clean. And there you have it… a yummy Wheaten Bread. I hope you and yours have a Safe and Happy St. Patrick’s day!
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