Made with mostly whole wheat flour, this soda bread is rich and dark.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and the Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.
Makes one 8-inch round
4 1/2 cups whole wheat flour
1 1/2 cups unbleached white flour
1 teaspoon salt
3 teaspoons sugar
1 1/2 teaspoons baking soda
2 1/3 cups buttermilk
2/3 cup raisins
1. Preheat the oven to 400 degrees F. Lightly oil a baking sheet, or line it with parchment paper.
2. Whisk together the flours, salt, sugar, and baking soda in a large bowl. Pour in the buttermilk and raisins and mix until stiff. Shape the dough into a ball, then place on the baking sheet and flatten into a round about 2 inches thick. Using a sharp knife, cut 2 or 3 slashes across the top of the loaf.
3. Bake for 35 minutes or until a tester comes out clean. Cool completely on a wire rack before slicing.
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