Soaked Irish Soda Bread 

Both sourdough and yogurt-milk options.

For using sourdough starter omit yogurt and add 4 oz starter and about 1 c milk. Maybe more.
Overnight soak:
16 oz soft white wheat
2 T cold unsalted butter
1 3/4 c yogurt-milk mixture

In the morning add:
1 1/2 teaspoons baking soda
1 teaspoon salt

1 1/2 tablespoons caraway seeds
1 cup currants

Process flour with cold butter in food processor until small crumbs form. Transfer to mixer with dough hook. Mix in yogurt-milk mixture until dough starts to form. Rest 5 minutes. Knead gently in mixer about 10-15 'turns' until dough is firm and no longer so batter-like. Remove to covered bowl to rest all night.

In the morning mix together the leavening and salt. Pat dough onto lightly floured counter and sprinkle with leavening. Gently fold and knead the dough about 8 to 10 times until it forms a smart perky ball. Cut the dough in half, and gently form into 6 inch domed circle loaves on cookie sheet. Slit a deep X into each. Pop them in the middle of the oven for about 45-55 minutes, until golden brown top and bottom, and they sound hollow when tapped on the bottom, middle of the loaf. Cool on cooling racks and enjoy with lots of butter.

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