Orange-Raisin Irish Soda Bread
With St. Patrick’s day being this past week, I figured I should be a little festive. As a result, I made some Irish soda bread. However, instead of just adding raisins, I used some orange zest too to give it a springtime kick. This whole wheat, low sugar, egg free bread is best enjoyed with a hot cup of tea and some fresh orange slices. Enjoy!
Preheat the oven to 375°F and line a small baking sheet with parchment paper or a silicone baking mat. I prefer using the mats because they are reusable and result in less waste.
Heat three tablespoons of water in a teapot and whisk with one tablespoon of flax seed in a small bowl to make an “egg”. If you don’t have an egg allergy or flax seed, one normal egg will work just fine.
Then, wash an orange and grate the peel until you have about one tablespoon of zest. Set aside.
In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and orange zest. After that, cut in three tablespoons of cold butter. Don’t be afraid to get in there and mix it with your hands. I find that to be the best way to work with cold butter.:)
Fold in a heaping 1/3 cup of raisins and set the bowl aside.
In a separate, medium sized bowl, combine the buttermilk, skim milk, and “egg”.
Add the wet ingredients to the dry ingredients and stir until everything is well combined. Turn out the mixture onto a well floured surface and knead until you have a nice dough to work with. Form it into a small, round loaf.
Transfer the dough onto the prepared baking sheet. With a sharp knife, cut an X in the center of the loaf, being sure to cut all the way to the edges.
Bake at 375°F for approximately 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Enjoy with the leftover orange and hot cup of tea!
3 Tbs. hot water
1 Tbs. ground flax seed
2 cups whole wheat pastry flour (plus some extra for kneading).
1 Tbs. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbs. orange zest
3 Tbs. cold butter
1/3 cup raisins
1/2 cup buttermilk
1/4 cup skim milk
- Preheat the oven to 375°F.
- Line a small baking sheet with parchment paper or a silicone baking mat.
- Heat the water in a teapot and whisk with the flax seed in a small bowl. This will make an “egg”.
- Zest the orange and set aside.
- In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest.
- Cut in the butter and combine it with the other ingredients by hand.
- Fold in the raisins.
- In a medium bowl, combine the buttermilk, skim milk, and “egg”. Add this mixture to the dry ingredients.
- Turn out the mixture onto a well floured surface. Knead until it forms a nice dough.
- Shape the dough into a round loaf and transfer to the prepared baking sheet.
- With a sharp knife, cut an X in the center of the loaf, being sure to cut all the way to the edges.
- Bake for approximately 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Tip: Try substituting the raisins for blueberries. Just be sure to toss them lightly in flour first so that they do not discolor the bread.