Posted by Sara on Apr - 4 - 2014 under Uncategorized

3 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1/4 cup flax seed meal
1/4 cup almond meal
4 Tablespoons of brown sugar
1 teaspoon baking soda
1 1/2 teaspoons sea salt
4 Tablespoons of cold butter
1 3/4 cup buttermilk OR 1 1/2 cups milk + 1/4 vinegar
1 large egg
1 cup raisins
Cooking time: 55 minutes Serving: 6-8 people

I made soda bread on St. Patrick’s Day, and ever since then, the kids have just gone wild over it. So I’ve been tweaking the recipe I used from an old cookbook. Add a pinch of this, a pinch of that, and the results yield a healthier version of the traditional white soda bread. I love this bread smeared with Lemon Ginger Marmalade.



Using a whisk, combine the flours, flax seed meal, almond meal, brown sugar, baking soda and salt in a large bowl. Remove a tablespoon of the flour mixture and combine with the raisins in a small bowl, set aside. Using a pastry blender, cut in the butter until well combined and resembling course sand.  In another small bowl, combine the buttermilk (or curdled milk/vinegar mixture) with the egg. Slow add the milk mixture to the flour mixture, mixing only until combined. The dough will be very sticky. Place the dough on a floured surface and using wet hands, knead in the raisins until evenly distributed (this should take 2-3 minutes). Divide the dough in half and shape into two rounds. Place the rounds on a parchment lined baking sheet and cut an “X” into each round. Bake at 375°F for 40-45 minutes.






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