Whole Wheat Irish Soda Bread

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Place a rack in center of oven and preheat oven to 375°F. Lightly grease a baking pan with cooking spray or alternatively, dust a cast iron skillet or baking stone with cornmeal. Set aside.
In bowl of a food processor fitted with a steel blade, lightly pulse flour, sugar, baking powder, baking soda, and salt to combine. Add butter pieces and pulse just until butter is incorporated but small pieces are still visible, about 10 to 15 pulses. (Without a food processor, combine ingredients in a large mixing bowl and cut in the butter with a pastry blender or fork.)
In a large separate mixing bowl, whisk together the egg white, 3/4 cup plus 2 tablespoons buttermilk, and molasses. Add dry ingredient-butter mixture, currants, and caraway seeds to the buttermilk mixture, then stir by hand with a wooden spoon until a soft dough forms. If dough seems to dry, add 1 additional tablespoon buttermilk. Transfer dough to a lightly floured work surface, and knead 10 times, then shape dough into a round, slightly flattened loaf.
Place dough on prepared baking sheet, skillet, or stone. With a sharp serrated knife, cut a 1/4-inch deep “X” in top of loaf to allow air to escape. Bake for 45 minutes, until a knife inserted into center comes out clean. The internal temperature should reach 200°F and loaf should sound hollow when tapped. Transfer to a baking rack and let cool for at least 20 minutes. Slice and serve.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Erin Clarke @WellPlated.

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