Irish Soda Bread
Prep Time
Makes
Cooking Mode
3 ½ cups all-purpose flour
¾ cup large flake rolled oats, divided
3 tbsp brown sugar
1 tsp baking soda
½ tsp baking powder
¾ tsp salt
¼ cup cold unsalted butter, cut into cubes
1 ⅓ cups buttermilk, divided
1 egg, lightly beaten
1 tsp finely grated orange zest
¾ cup Compliments Sultana Raisins
3 ½ cups all-purpose flour
¾ cup large flake rolled oats, divided
3 tbsp brown sugar
1 tsp baking soda
½ tsp baking powder
¾ tsp salt
¼ cup cold unsalted butter, cut into cubes
1 ⅓ cups buttermilk, divided
1 egg, lightly beaten
1 tsp finely grated orange zest
¾ cup Compliments Sultana Raisins
Directions
1Preheat oven to 375°F (190°C). Whisk flour with 1/2 cup (125 mL) oats, sugar, baking soda, baking powder and salt. Cut in butter with pastry blender or rub with fingertips until mixture resembles a coarse meal.
2In a measuring cup, whisk 1 1/4 cups (300 mL) buttermilk with egg and orange zest until well combined. Stir buttermilk mixture into flour mixture until dough comes together into a ball then stir in raisins.
3Knead for 2 to 3 min. on a floured surface or until dough comes together into a smooth and elastic ball. Shape into a 6-inch (15 cm) round, place on parchment-paper lined baking sheet then brush with remaining buttermilk and sprinkle with remaining oats. With a sharp knife, cut an1/2-inch (1 cm) deep “X” into the top of the round.
4Bake for 40 to 50 min. until golden brown and skewer inserted into centre of bread comes out clean and sounds hollow when tapping bottom of bread. Cool for 30 min.
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