MARTHA'S SODA BREAD WITH RYE AND CURRANTS

Martha's Soda Bread with Rye and Currants image

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

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Ingredients

1 1/2 cups whole milk
1/3 cup apple-cider vinegar
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 cup rye flour
1/2 cup unprocessed wheat bran, such as Bob's Red Mill
1 teaspoon sugar
2 teaspoons kosher salt
1 1/4 teaspoons baking soda
3 tablespoons caraway seeds
1 cup currants or golden raisins, or a combination
Salted butter, for serving

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.

*** Explore more Martha's Soda Bread With Rye And Currants Recipes »

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the killer x

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This is the most delicious bread.

Attah Noah

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This soda bread is a great addition to any meal.

PASTER MBHONI ZITHA

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I made this bread for a party and it was a hit. Everyone loved it.

Sukra Gimba tamang

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This is the best soda bread I've ever had. It's so moist and flavorful.

Nobertlaleng Official

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I've made this soda bread several times and it always turns out perfectly. It's a great recipe to have on hand for when you need a quick and easy bread.

MD dukhu Moa

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This soda bread is a great way to use up leftover rye flour. I always have rye flour on hand, so it's nice to have a recipe that uses it up.

Amaya Keenan-Mclaughlin

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I've never made soda bread before, but this recipe made it easy. I'm definitely going to make it again.

khayaru Ray

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I love the simplicity of this recipe. It's just a few ingredients and it comes together quickly.

Angie Quintero

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This soda bread is a great addition to any meal.

Saniesa Hollingsworth

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I made this bread for a party and it was a hit. Everyone loved it.

Waren Agboche

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This is the best soda bread I've ever had. It's so moist and flavorful.

Caleb Bravender

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I've made this soda bread several times and it always turns out perfectly. It's a great recipe to have on hand for when you need a quick and easy bread.