Earthy walnuts and sweet golden raisins add texture and a hint of sweetness to this classic, which gets extra depth from whole wheat flour as well as sunflower and pumpkin seeds.
Walnut Golden Raisin Soda Bread
Makes 1 (10-inch) boule
- 4½ cups (563 grams) plus 1 teaspoon (3 grams) all-purpose flour, divided
- 1½ cups (195 grams) whole wheat flour ½ cup (100 grams) granulated sugar
- 1 tablespoon (15 grams) baking soda 2 teaspoons (6 grams) kosher salt
- 1½ cups (192 grams) golden raisins
- 1 cup (113 grams) chopped walnuts
- 2 cups plus 2 tablespoons (510 grams) whole buttermilk
- 6 tablespoons (84 grams) unsalted butter, melted
- 1 tablespoon (9 grams) sunflower seeds 1 teaspoon (3 grams) pumpkin seeds
- Preheat oven to 425°F (220°C). Spray a 10-inch cast-iron skillet with baking spray with flour.
- In a large bowl, whisk together 4½ cups (563 grams) all-purpose flour, whole wheat flour, sugar, baking soda, and salt. Stir in raisins and walnuts. Gradually add buttermilk and melted butter, stirring just until dry ingredients are moistened. Gently knead dough 3 to 4 times until ingredients are combined.
- On a lightly floured surface, shape dough into a ball. Press into prepared pan. Sprinkle with sunflower seeds, pumpkin seeds, and remaining 1 teaspoon (3 grams) all-purpose flour. With a sharp knife, score a shallow “X” on top of dough.
- Bake in cast iron skillet until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in skillet for 10 minutes.
- Soda breads are best enjoyed the day you bake them
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