See Also: Breads · Cooking Club
Caraway Soda Bread
From Dorothy McNett's recipes at www.dorothymcnett.com. A quick bread typical of Nova Scotia, Maine, and other northern states to go along with fish and seafood chowders. Poppy seeds, hemp seeds, flax seeds, etc. can be used as well.
4 cups all-purpose unbleached flour
2 teaspoons sea salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon caraway seeds
2 tablespoons dark molasses
1 3/4 to 2 cups buttermilk
Combine the dry ingredients and mix thoroughly to distribute the soda and baking powder, then add the molasses and enough buttermilk to make a soft dough like biscuit dough. Knead on a lightly floured board for 2-3 minutes, until quite firm and velvety. Form into a round loaf on a nonstick cookie sheet and cut an "X" into the top with a very sharp knife. Bake in preheated 375 degree oven 35-40 minutes, or until nicely browned and sounds hollow when rapped with the knuckles. Wrap in a clean dishtowel and let the bread cool before slicing.
Recipe created 1996-03-12.
