Ashley and I love the cranberry walnut rolls from Iggy's bakery here in Boston. I think they're made from a sourdough and are delicious and especially good toasted topped with a slice of Cabot cheddar cheese. This is really quick and easy version that I used to make in my kid's cooking classes. Kid's love to make to bread, mixing the dough with their hands and forming it into rolls or loaves. This recipe is ideal because no yeast is involved and this "quick" bread can be prepped and baked within one hour. The addition of some wholewheat flour and oats give the bread some texture and molasses adds a deep, rich flavor.
This recipe can be formed into 2 loaves, so that one can be frozen, soda breads do not stay as fresh as yeast breads. If you've never made bread before, then I hope you try this recipe, maybe you'll be tempted to make more bread recipes.
Cranberry, Raisin and Walnut Soda Bread
Ingredients:
1 3/4 cups buttermilk
2 tablespoons canola or vegetable oil
2 tablespoons molasses
1/2 cup old fashioned oats
3 cups all purpose flour
1/2 cup wholewheat flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup chopped walnuts
Cornmeal (for dusting baking sheet)
Ingredients:
- Preheat oven to 400 degrees Fahrenheit. Lightly sprinkle large baking sheet with cornmeal.
- Whisk together buttermilk, oil and molasses in a bowl or measuring jug.
- Stir in the oats and set aside.
- In a large bowl, mix together the flours, sugar, salt, baking soda and baking powder with a whisk.
- Add the cranberries, raisins and walnuts to the dry ingredients.
- Make a well in the center and add the the buttermilk mixture. Stir until the dough comes together in a ball, it will be moist. Cover and allow to stand for 5 minutes.
- Dust a clean work surface with flour and turn out the dough. Knead the dough lightly 3 or 4 times until no longer sticky. Form into a log or 2 smaller rounds.
- Place on the prepared baking sheet and using a sharp serrated knife, cut parallel slashes on top the loave(s).
- Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F for a further 25 minutes or until golden brown and loaves sound hollow when tapped on the bottom. Transfer to cooling rack to cool completely before cutting.
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