Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 1 loaf
A rustic, whole wheat Irish quickbread studded with raisins and cranberries, a favorite for St. Patrick’s Day.
- 2 cups whole wheat or white whole wheat flour
- 2 cups all-purpose flour
- 2 tbsp. sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 4 tbsp. butter
- 1 cup raisins or dried cranberries (or a mix)
- 1 egg, lightly beaten
- 1 + 1/2 cups buttermilk
- Preheat oven to 425° F. Into a large mixing bowl sift the flours, sugar, salt, and baking soda together.
- Use a pastry cutter or two knives scissor fashion to cut butter into flour mixture, until mixture resembles coarse meal. Stir in raisins, breaking them apart with your fingers if needed.
- Make a well in the center of the flour mixture; add beaten egg and buttermilk; mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. Transfer dough to a lightly floured surface and shape into a round loaf.
- Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about 1/2” deep in an “X” shape. Bake until bread is golden and bottom sounds hollow when tapped with a knife, 35-40 minutes. Cool on wire rack. Serve bread warm, at room temperature, or sliced and toasted.