Categories: bread

Ingredients

• 1 1/2 cup dark raisins or currants, plumped
• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 1/3 cup or 6 tablespoons unsalted butter, in small chunks
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 4 teaspoons honey
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1-2 teaspoons cinnamon
• 1 1/2 cups buttermilk, a bit more or less as required

Directions

1. Preheat oven to 375 F. Stack two baking sheets together and line top one with parchment paper. To plump the raisins, place in a small bowl and cover with boiling water. Let stand 2-3 minutes and then drain and dry well with paper towels.

2. Place all dry ingredients in a food processor and process briefly to blend. Add butter and pulse to cut fat into dry mixture. Turn out into a large bowl and fold in the raisins/currants. Then add in most of the buttermilk and stir with a fork until mixture just holds together. Add in more buttermilk, if required, a few tablespoons at a time.

3. For one large bread, shape into one round breadl or divide dough in two to make two smaller loaves, one for you and one as a gift.

4. Turn out onto a lightly floured board and knead briefly to make a soft but firm dough. Shape into a mound of 6 to 7 inches in diameter. Slash deeply into four with a paring knife. For smaller loaves, make the rounds 5 inches across and slash as per larger loaf.

5. Dust the top with all-purpose flour or natural bran. Insert some slices of apple, allowing the skin to show. Place on prepared baking sheet.

6. Bake until medium golden brown all over, about 35 to 40 minutes.

7. Offer with cinnamon honey or sweet butter.

8. Makes one larger or two smaller soda breads

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