ULTIMATE IRISH SODA BREAD
MAKES 12 TO 14 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1 ½ HOURS
2¼ cups all-purpose flour 1¼ cups whole wheat flour ¼ cup packed brown sugar ¼ cup each flaxseeds and sesame seeds 1 tbsp poppyseeds 1¼ tsp sea salt 1 tsp baking soda ¼ cup unsalted butter, softened 1¾ cups buttermilk 1 egg Topping 1 tbsp buttermilk 2 tsp each flaxseeds and sesame seeds 1 tsp poppyseeds ¼ tsp sea salt Preheat oven to 425°F. Line baking sheet with parchment paper.
In large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, flaxseeds, sesame seeds, poppyseeds, salt and baking soda. Using fingers, work butter into flour mixture until mixture resembles fine crumbs.
In separate bowl, whisk together buttermilk and egg. Pour over flour mixture; using wooden spoon, stir until ragged dough forms. Turn out onto lightly floured work surface; lightly knead just until smooth. Divide dough in half; form each half into 5-inch round. Transfer to prepared pan.
Topping Brush with buttermilk; sprinkle with flaxseeds, sesame seeds, poppyseeds and salt. Using sharp knife, score tops with 3½-inch long X.
To finish Bake until browned and loaves sound hollow when tapped on bottom, about 40 minutes. Let cool on rack for 30 minutes. Using serrated knife, cut into thick slices.
PER EACH OF 14 SERVINGS about 217 cal, 7 g pro, 9 g total fat (3 g sat. fat), 29 g carb (3 g dietary fibre, 6 g sugar), 24 mg chol, 298 mg sodium, 156 mg potassium. % RDI: 7% calcium, 14% iron, 4% vit A, 19% folate.