Irish Soda Bread
Adapted from Gourmet 1988:
2 cups unbleached flour
1 cup whole wheat flour
1/2 cup sugar
2 t. baking soda
1 t. salt
1/2 stick (4 T., 2 oz) cold unsalted butter, cut into bits
1 cup golden raisins or dried cherries
2 t. caraway seeds
1 1/2 cups buttermilk
Mix the dry ingredients together (flour through salt). Rub in the butter until it disappears. Add raisins or cherries and caraway seeds; toss to coat. Add buttermilk and stir just until evenly moist. Knead dough for 1 minute. Make into a ball and place on a parchment-lined baking sheet. Bake at 350 degrees for 50-65 minutes. Cool before slicing.
I have just discovered Irish Soda Bread! I haven't tried freezing, but I have downsized the typical recipe to make it sizable to consume in a couple of days (and I just love it toasted with jam). Here is what I have been doing:
Adopted from rivercottage.net Should be able to sub buttermilk for the yogurt.
125g rye flour
1 teaspoon baking soda
½ teaspoon fine sea salt
2 tablespoons sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons chopped walnuts
Other options: sunflower, poppy, fennel
210g plain yogurt
A bit of milk
Oven: 400F. Prepare baking sheet with a small piece of parchment paper.
Mix dry ingredients in bowl with whisk, add all but 1 tablespoon of the seed mix . Add yogurt, stir. It should form a soft dough, just this side of sticky. If necessary, add another tablespoon or two of yogurt or milk. Put on a lightly floured surface and knead lightly for a minute, just long enough to pull it together into a loose ball but no longer.
Put the round of dough on prepared backing sheet. Brush with milk and press in remaining seeds. Mark a deep cross in the dough with a sharp knife, about half way through. Bake for 40-45 minutes, until the loaf sounds hollow when tapped under neath.
Cool on a wire rack. Best eaten while warm, raw honey is optional. If there is some left over, makes great toast the next day.