MARTHA'S SODA BREAD WITH RYE AND CURRANTS
This St. Patrick's day, try a slice or two of this easy homemade soda bread for breakfast or serve it alongside Martha's Quick-Brined Corned Beef and Vegetables. This recipe balances the traditional flavors you'd expect, while also bringing something new-rye flour and wheat bran. Earthy, slightly sour, and a touch nutty, the combination of these two ingredients play perfectly off the classic soda bread flavors of currants and caraway seeds.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h25m
Yield Makes 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Combine milk and vinegar in a bowl; let stand until curdled and thickened, about 5 minutes. Meanwhile, in a large bowl, whisk together both flours, wheat bran, sugar, salt, and baking soda; stir in caraway seeds and currants.
- Make a well in the center of the flour mixture. Add milk mixture and stir together, starting in center and working outward, until a sticky dough forms (do not overmix). Transfer to a generously floured work surface and, with floured hands, form a cohesive ball. (Do not overwork dough.)
- Pat ball into a 7-inch-wide domed round and transfer to a baking sheet. Cut a 1-inch-deep "X" with a floured knife across top of round. Using a wooden skewer, poke holes at 1-inch intervals to bottom of dough (about 28 holes total).
- Bake soda bread until cooked through and loaf sounds hollow when tapped on bottom, 1 hour and 10 minutes. Transfer to a wire rack and let cool completely before slicing and serving with butter. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.
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Adeel sidhu
[email protected]This is the worst soda bread recipe I've ever tried. It's a complete failure.
Joyce Imeh
[email protected]I'm not sure what went wrong, but my soda bread turned out like a brick. It was inedible.
Baloch Khan
[email protected]This recipe is a disaster. The instructions are unclear and the ingredients are all wrong.
Sj Jannat
[email protected]I followed the recipe exactly, but my soda bread didn't turn out anything like the picture. It was flat and dense.
Shawwal Khan
[email protected]This soda bread is a waste of time and ingredients. It turned out dense and gummy.
Md mamum
[email protected]I was disappointed with this soda bread. It was bland and lacked flavor.
Eze Jjosph
[email protected]I found that the soda bread was a bit too dry for my taste. I added a little extra buttermilk to the batter and it was perfect.
lena Santonc
[email protected]I accidentally used all-purpose flour instead of bread flour. The soda bread still turned out okay, but it was a bit more dense than I would have liked.
Kyle Bradley
[email protected]I'm not a huge fan of currants, so I omitted them from the recipe. The soda bread was still delicious.
Puzzak
[email protected]This soda bread is a bit denser than traditional soda bread, but I actually prefer it that way. It's more filling and satisfying.
Yamen Sase
[email protected]I made this soda bread for a potluck and it was a huge hit! Everyone loved the unique flavor and texture.
kaigirl
[email protected]This soda bread is a great way to use up leftover buttermilk. It's also a great way to get your kids to eat more whole grains.
Shan Ali
[email protected]I love how easy this soda bread is to make. It's perfect for a quick and easy breakfast or snack.
Fazlemoula khan
[email protected]This is the best soda bread I've ever had! The rye and currants add so much flavor and depth.
Enyila Davis
[email protected]I've made this soda bread several times now, and it always turns out perfect. It's so easy to make, and it's always a hit with my family and friends.
Shitil Biswas
[email protected]This soda bread is a delightful twist on the classic recipe. The addition of rye and currants gives it a unique flavor and texture that is both hearty and satisfying.