Nutty Irish Soda Bread is a delightful twist on a classic recipe that combines the hearty texture of whole grains with the rich flavors of walnuts and raisins. Perfect for any time of year, this bread brings a touch of Ireland to your kitchen without the need for yeast.
The star ingredient here is the all-purpose flour, which forms the base of our dough and gives the bread its structure. Adding whole wheat flour contributes a wholesome, nutty flavor and boosts the fiber content. Rolled oats not only enhance the bread's texture but also add a subtle earthiness. For sweetness, we incorporate sugar, balancing the savory elements. Baking soda acts as our leavening agent, helping the bread rise without yeast. A pinch of salt enhances all the flavors. The magic of cold unsalted butter comes in by creating a tender crumb. Our wet mixture of buttermilk and egg brings moisture and richness to the dough. Finally, chopped walnuts and raisins add texture and bursts of flavor throughout the loaf.
This bread is fantastic served warm with a pat of butter or a drizzle of honey. It pairs wonderfully with a hearty beef stew or as a base for an open-faced sandwich with smoked salmon or sharp cheddar cheese.
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. This ensures that your bread doesn’t stick and cooks evenly. In a large bowl, whisk together the all-purpose flour, whole wheat flour, oats, sugar, baking soda, and salt. This dry mixture is the foundation of your bread. Using a pastry cutter or fork, cut in the cold butter until your mixture resembles coarse crumbs. This step is crucial for achieving a tender crumb.
Once your dry ingredients are prepped, stir in the chopped walnuts and raisins. Ensure they're evenly distributed so every slice has a bit of nutty sweetness. In a separate bowl, whisk the buttermilk and egg together until smooth. Pour this wet mixture into your dry ingredients and stir gently until a shaggy dough forms. It will look a bit scrappy, but that's just right.
Transfer the dough to a floured surface and knead lightly just until it comes together. You don’t want to overwork it. Shape your dough into a round loaf and place it on your prepared baking sheet. Using a sharp knife, cut a deep cross across the top of the loaf. This traditional step helps the bread cook evenly and gives it a lovely, rustic look.
Bake in your preheated oven for 45-50 minutes. You'll know it's done when the bread is golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing and serving. This helps the bread set and makes slicing easier.
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