Best Marthas Soda Bread With Rye And Currants Recipes

RYE SODA BREAD

Steps:

• Preheat oven to 425 degrees. Whisk together flours, salt, and baking soda in a large bowl. Gather mixture into a mound; create a deep well in the center. Pour buttermilk into well. Gradually stir flour mixture into buttermilk with a wooden spoon, starting in center and working outward, until a dough forms.
• Transfer dough to a lightly floured work surface and, with lightly floured hands, form a cohesive ball. (Do not overwork dough.) Pat ball into a 7-inch-wide domed round and transfer to a baking sheet. Across top of round, cut a 1-inch-deep X with a floured knife. Poke holes at 1-inch intervals to bottom of dough (about 28 holes total) with a floured wooden skewer.
• Bake bread 30 minutes. Turn bread upside down; continue baking until cooked through and loaf sounds hollow when tapped on bottom, about 10 minutes more. Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.

MARTHA'S IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees. Mix milk and vinegar; let stand until thickened, about 5 minutes.
• Whisk together flour, salt, baking powder, and baking soda. Cut in butter with a pastry cutter until mixture resembles coarse meal. Stir in bran, seeds, and raisins.
• Add milk mixture; stir until dough just holds together but is still sticky. Turn onto a lightly floured surface. Pat dough into a round loaf, about 7 inches in diameter. Transfer to a parchment-lined baking sheet.
• Lightly dust top of loaf with flour. Using a sharp knife, score an X in top. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in center comes out clean, about 70 minutes. Let cool completely on a wire rack.

EASY IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees. Butter a baking sheet. In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs, and 2 tablespoons butter. Stir the wet mixture into the dry ingredients to form a dough.
• Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining tablespoon butter. Using a sharp knife, score an X on top of loaf.
• Bake until skewer inserted in center comes out clean, 45 to 50 minutes. Cool on wire rack before serving.

RICH IRISH SODA BREAD

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined.
• Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.
• In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.
• In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.

RYE SODA BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.
• Combine remaining 2 teaspoons caraway seeds, rye flour, all-purpose flour, baking soda, and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
• Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed-oat mixture all over the top and into the cracks.
• Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing.

MAUD HERLIHY'S IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees with a rack set in lower third of oven. Lightly butter a 10-inch round cast-iron skillet; set aside.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add butter, sour cream and egg; mix, using a pastry blender, until mixture resembles coarse crumbs. Stir in raisins, buttermilk, and caraway seeds, if using, and mix until a sticky dough forms.
• Turn dough out onto a lightly floured work surface. Using a floured bench scraper, form into a round loaf; using a sharp knife score a large "X" in the center.
• Place in prepared skillet and transfer to oven. Bake until loaf is golden brown and a toothpick inserted into the center comes out clean, about 1 hour. If top begins to brown too quickly, loosely cover with a piece of parchment paper-lined aluminum foil. Transfer to a wire rack to cool.

BROWN SODA BREAD LOAF WITH CARAWAY SEEDS AND RYE

Steps:

• Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
• In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt, caraway seeds and sifted baking soda. Mix well with your hands.
• Make a well in the center of the flour mixture. Pour in the buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out dough to fill the pan evenly (pan will be filled only about halfway.)
• Place in oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.