Irish Soda Bread
The addition of currants to the batter makes a tasty breakfast toast.
2 ½ cups whole wheat flour
½ cup all-purpose flour or pastry flour
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
1 tablespoon vegetable oil
1 teaspoon honey
¾ cup currants (optional)
Preheat the oven to 375° F.
Butter and flour a 9 by 5–inch loaf pan.
In a large bowl, stir together the flours, baking soda, and salt, mixing well. Add the currants-optional. In a separate bowl, whisk together the buttermilk, egg, oil, and honey until well blended. Pour the buttermilk mixture into the flour mixture and stir until a dough forms.
Pour the dough into the prepared loaf pan and smooth the top as well as you can. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean and dry. Be sure the loaf is cooked through. Alternatively, protecting your non-dominant hand with a hot pad, invert the loaf onto the pad and tap the bottom with your other hand. If the loaf sounds hollow, it is ready.
Let the loaf cool completely on a rack before slicing.