RASPBERRY WALNUT IRISH SODA BREAD

Raspberry Walnut Irish Soda Bread image

This bread makes your kitchen smell amazing and is delicious spread with a bit of butter. In fact, even though it makes a very large loaf, you may want to make two, especially if you are hoping that there will be some left over the next day for toast.

Provided by Serena Ball

Time 2h5m

Yield about 18 servings

Number Of Ingredients 13

Ingredients

1/2 cup walnuts
Cornmeal, for dusting
2 1/4 cups all-purpose flour
1 3/4 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup sugar
1 tablespoon caraway seeds
1/4 cup butter, softened but not melty
1 cup frozen raspberries (do not thaw)
1 1/3 cups buttermilk (see Cook's Note)
1 large egg

Steps:

Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven for 5 minutes, then let cool slightly. (Leave the oven on.) When cool enough to handle, roughly chop the nuts; set aside. Dust a baking stone or baking sheet with cornmeal and set aside.
In a large bowl, mix together the flours, baking powder, baking soda, salt, sugar and caraway seeds using a fork. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse sand. Add the raspberries and chopped walnuts; toss gently.
In a small bowl, whisk together the buttermilk and egg; add to the flour mixture and stir gently with a wooden spoon just until mixed. (Do not overmix.)
For a higher, sturdier-structured bread, turn the dough onto a floured surface and knead lightly about 5 times, adding additional flour if the dough is too sticky. (This step is optional.)
Mound the dough onto the cornmeal-dusted baking stone and bake until the loaf is slightly golden and sounds hollow when tapped, 55 to 60 minutes. Cool completely before slicing.

Nutrition Facts : Calories 177 calorie, Fat 6 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Carbohydrate 28 grams, Fiber 3 grams, Protein 5 grams