Tradition Runs Deep in Irish Soda Bread two great recipes and one is gluten free

So tradition is tradition. I am bringing you two recipes here. One is from Anson Mills, Kay Renschler is mater recipe creator and writer for Anson Mills and with her and her husband’s permission, is her recipe for Irish Soda bread. Of course, use the highest quality grains you can find. Hint: Like Anson Mills!

Anson Mills Irish Soda Bread by Kay Renschler

For this recipe, you will need a digital kitchen scale; a small bowl; a 2-quart enameled cast-iron or regular cast-iron Dutch oven, or an 8-inch cast-iron skillet; a fine-mesh strainer; a large mixing bowl; a whisk; a rubber spatula; a plastic dough scraper; a sharp paring knife; an instant-read thermometer; a wire rack; a clean tea towel; and a spray bottle filled with water.

2.5 ounces golden raisins

4 ounces hot strong black tea

2teaspoons unsalted butter, room temperature

7 ounces Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour, plus additional for the work surface

1teaspoon baking soda

¾ teaspoon fine sea salt

7 ounces Anson Mills Rustic Coarse Graham Wheat Flour

1 tablespoon sugar

11 ounces buttermilk, room temperature

  In a small bowl, combine the raisins and tea and set aside. Adjust an oven rack to the lower-middle position and heat the oven to 450 degrees. Coat the inside of a 2-quart enameled cast-iron or regular cast-iron Dutch oven, or an 8-inch cast-iron skillet, with the butter and set aside. If you are baking in a Le Creuset Dutch oven with black handle on its lid, wrap just the knob with aluminium foil.

  Turn the pastry flour, baking soda, and salt into a fine-mesh strainer set over a large mixing bowl and sift the ingredients into the bowl. Add the graham flour and sugar and whisk well to combine.

 Flour a clean work surface. Drain the raisins, shake them dry, and toss them into the dry ingredients with your fingertips. Make a well in the dry ingredients and pour the buttermilk into it. Using a rubber spatula, lightly and quickly fold the wet ingredients into the dry. As soon as the dry ingredients are evenly moistened ), use a plastic dough scraper to turn the dough out onto the floured work surface. Flour your hands, shape the dough into a roundabout 5 inches wide at the base, and quickly transfer it to the prepared baking vessel. Using a sharp paring knife, score a ½-inch-deep cross into the dough cover if using a Dutch oven, and slide into the oven. If using a Dutch oven, bake for 20 minutes, lower the oven temperature to 400 degrees, and continue to bake until the bread is lofted and brown and tests 190 degrees on an instant-read thermometer, about 20 minutes more. If using a skillet, bake for 15 minutes, lower the oven temperature to 400 degrees, and continue to bake until the bread is well risen and brown and an instant-read thermometer shows 190 degrees, about 20 minutes more.

 Turn the bread out onto a wire rack and drape it with a clean tea towel. With a spray bottle filled with water, lightly mist the towel with water and let the bread cool completely—but then gobble it up fast with plenty of butter. Irish soda bread makes phenomenal toast and may be wrapped in plastic and then foil and frozen for up to 2 months.

This recipe is adapted from another dear friend, Darina Allen of Ballymaloe

Gluten-Free Irish Soda Bread

Heat the oven to 375

2 3/4 (cups 400 g 14 ounces) gluten-free flour

1/2 cup (3 ounces 75gr ) corn meal

1 tablespoon chia seeds ground

1 teaspoon salt

1 teaspoon baking soda

1 egg

1 tablespoon honey

2 cups buttermilk or 2 cups milk with 2 tablespoons vinegar

1 tablespoon butter melted

The zest of one orange (zest it over the flour - dry ingredients)

for the top:

1 tablespoon caraway seeds- lightly crushed

1 tablespoon sesame seeds

Put all the dry ingredients together and mix well.

Put all the wet ingredients together and blend ( I use a blender). Mix the wet with the dry and mix well. It will be sticky. Put into a small buttered or 8” cast iron pan or 5 x 5 buttered Draw a cross through the middle with a thick knife like a butter knife. Sprinkle the seeds on top Cook about 30- 35 minutes. It should be crusty and hallo sounding. Cook longer if needed