Traditional Irish Soda Bread with a little update. Serve with softened unsalted butter or preserves.
2 cups all-purpose flour
2 cups whole wheat pastry flour
¼ cup raw sugar PLUS 1TBSP
1 teaspoon kosher salt
2 teaspoons baking powder
2 tablespoons caraway seeds
4 tablespoons unsalted butter, cold and cut into cubes
2 cups dark raisins
1½ cups skim milk mixed with 1 Tbsp. apple cider vinegar
1 large egg
1 teaspoon baking soda
1 large egg yolk
1 tablespoon half and half
No nutrition information available
Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, mix together flour, sugar, salt, baking powder, and caraway seeds until well combined. Using a pastry cutter, cut in butter until the mixture resembles coarse crumbs. Stir in raisins.
In another bowl, whisk together milk vinegar, egg, and baking soda until well combined. Pour milk mixture into the flour-and-butter mixture all at once, and stir until all the liquid is absorbed and the mixture begins to hold together.
Press the dough into a round, loaf about 8 inches in diameter on your parchment lined baking sheet.
In a small bowl, mix the egg yolk and half and half together. Brush the egg wash over the loaf. With a sharp knife make an “X”, about ½ inch deep, into the top of the loaf.
Bake for about 65-70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.