Raisin Soda Bread
A yeast-free quick bread that requires no lengthy kneading or fermentation. It has a hearty texture and rich flavor, making it ideal for beginners.
Ingredients
whole wheat flour
1 2/3 cup
all-purpose flour (extra for dusting)
1 2/3 cup
salt
1 tsp
baking soda
1 tsp
rolled oats
2/3 cup
sugar
1 level tbsp
raisins
1 cup
egg (lightly beaten)
1
buttermilk or plain yogurt
1¼–1½ cup
Instructions
1
Preheat and Prepare
Preheat the oven to 400°F (200°C). Dust a baking sheet with flour until the bottom is lightly covered. This prevents the bread from sticking.
2
Mix the Dry Ingredients
Sift the whole wheat flour, all-purpose flour, salt, and baking soda into a mixing bowl. If any bran remains in the sieve, add it to the bowl as well.
3
Combine the Mixture
Add the oats, sugar, and raisins to the bowl and stir to combine. Make a well in the center of the mixture and pour in the egg and 1¼ cups of buttermilk. Stir with a wooden spoon. Once the mixture begins to clump together, use your hands to gather it into a soft, slightly sticky dough. Dust the surface with a thin layer of flour.
4
Knead and Shape
Turn the dough out onto a lightly floured work surface and gently knead it once or twice until smooth. Do not over-knead, or the dough will turn tough. Shape the dough into a flat round about 7 inches (18 cm) in diameter and 1½ inches (4 cm) thick. Place the dough onto the floured baking sheet.
5
Score and Bake
Cut a deep cross into the top of the dough, cutting nearly all the way through. Bake for 30–35 minutes, until the loaf has risen and turned golden brown.
