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Simple Irish soda bread

Get the glorious benefit of warm, fresh bread in about an hour!
YIELDS
5
 TO
6

Ingredients

  • 1 1/3 cups whole milk
  • 1/3 cup apple cider vinegar
  • 1 1/2 cups spelt flour
  • 1 1/2 cups all-purpose flour, plus more for surface and dusting
  • 2 1/2 teaspoons coarse salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 oz (4 tbsp) cold unsalted butter, cut into small pieces
  • 1 cup wheat bran
  • 1 cup currants
  • Salted butter, for serving

Directions

  1. Preheat oven to 350° degrees. Line a baking sheet with parchment. Mix milk and vinegar in a small bowl, and let stand until thickened, about five minutes.
  2. Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in unsalted butter with a pastry cutter or two knives until the mixture resembles a coarse meal. Add bran and currants and stir to distribute.
  3. Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn the dough onto a lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf, about seven inches in diameter. Transfer to prepared sheet.
  4. Lightly dust the top of the loaf with flour. With a sharp knife, cut an X into the top, three-quarter inch deep. Bake, rotating halfway through until the loaf is golden brown and a tester inserted in the center comes out clean, about one hour and 10 minutes. Let cool on a wire rack. Soda bread is best eaten the day it is made; serve with salted butter. Enjoy! 


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