I like to add whole wheat flour to the traditional Irish soda bread recipe. The result is a rustic, hearty quick bread that pairs beautifully with the evening meal. The caraway seeds - added to the dough and sprinkled on top of the loaf - add a unique flavor.
Serving: 4 to 6
3 cups all-purpose flour
1 cup whole wheat flour
1/4 cup packed light brown sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
2 teaspoons caraway seeds (optional)
6 tablespoons unsalted butter, chilled and cut into pieces
1 1/2 cups buttermilk
Preheat oven to 350 degrees F. Grease a baking sheet and set aside. Combine the flours, sugar, baking powder, salt, soda and caraway seeds in a food processor and pulse 2 times just to blend. Add the butter and pulse until the mixture resembles coarse meal. Pour in the buttermilk and pulse just to combine.
Turn the dough onto a lightly floured board, knead 3 or 4 times and shape into a ball. Using a serrated knife, make an X on the top of the bread. Sprinkle with additional caraway seeds if desired. Place on the prepared sheet and bake for 55 minutes to 1 hour until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool slightly before slicing. Serve with butter.