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.
Ingredients
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1 ½ cups whole milk
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⅓ cup apple-cider vinegar
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2 ½ cups unbleached all-purpose flour, plus more for dusting
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1 cup rye flour
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½ cup unprocessed wheat bran, such as Bob's Red Mill
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1 teaspoon sugar
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2 teaspoons kosher salt
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1 ¼ teaspoons baking soda
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3 tablespoons caraway seeds
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1 cup currants or golden raisins, or a combination
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Salted butter, for serving
Directions
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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.
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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.)
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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).
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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.