Whole
Wheat, Molasses and Raisin Soda Bread
This loaf is a also called a "quick
bread" or soda bread, because it doesn't need yeast to make it rise.
So it's made
in less than half the time! (Makes
2 loaves)Ingredients:
Yellow cornmeal for dusting
1 3/4 cups buttermilk
1/4 cup mild-flavored (light) molasses
2 tablespoons vegetable oil
1/2 cups old-fashioned oats
3 cups unbleached all purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup raisins
Directions:
- Preheat
oven to 400°F. Lightly oil large baking sheet; sprinkle with cornmeal.
- Whisk
buttermilk, molasses and oil in medium bowl. Stir in oats; set aside.
- Mix
next 6 ingredients in large bowl. Make well in center. Add buttermilk
mixture and raisins. Stir until dough comes together (it will be moist). Let
stand 5 minutes.
- Lightly
flour work surface and hands. Scoop half of dough onto surface; knead gently
just until no longer sticky, about 30 seconds. Shape into 4
1/2-inch-diameter ball. Repeat with remaining dough.
- Place
loaves on baking sheet, spacing evenly. Using sharp serrated knife, make 2
parallel slashes atop each loaf, about 3/4 inch deep.
- Bake
loaves 20 minutes. Reduce heat to 375°F. Bake until dark and crusty and
loaves sound hollow when tapped on bottom, about 25 minutes. Transfer loaves
to rack; cool completely.
