Irish soda bread is one of the easiest quick breads to make, and it's very adaptable. Whole wheat, oats and rye flours make this a hearty loaf. For this version, we added a full complement of umami with earthy
Porcini Soda Bread
Jamie AragonezPorcini Soda Bread
Category
Side Dishes, Bread & Pasta
Author
Jamie Aragonez
Irish soda bread is one of the easiest quick breads to make, and it's very adaptable. Whole wheat, oats and rye flours make this a hearty loaf. For this version, we added a full complement of umami with earthy
Ingredients
- 1 cup dried �
- 1/2 cup warm water
- 1-3/4 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1/2 cup rye flour
- 1 cup old-fashioned oats
- 1/4 cup diced dried apricots
- 3 tablespoons dried tart cherries or dried cranberries, chopped
- 2 teaspoons baking powder
- 1 tablespoon �
- 2 teaspoons �
- 1 teaspoon baking soda
- 1 egg, beaten for egg wash
Directions
- Place rack in center of oven and preheat to 375�F. Line a sheet tray with parchment paper.
Add dried porcinis to a blender and pour 1/2 cup warm water over. Let stand until mushrooms are softened and liquid is absorbed, about 15 minutes. Add remaining wet ingredients- buttermilk, butter and honey, to the blender. Blend on medium until it's a smooth paste.
Whisk together both flours, oatmeal, apricots, chopped dried cherries, baking powder, Cascade Mushroom Mix salt, and baking soda in another large bowl.
Make a well in the center of the dry ingredients- add the mushroom paste and stir until the dough forms, gradually gathering in the dry ingredients. Turn dough out onto work surface and knead gently, about 5 turns.
Shape dough into a round 7-8 inches. Transfer to baking sheet. Brush with egg wash and cut an X on top center of loaf. Bake about 1 hour and 5 minutes, until tester comes out clean or internal bread temperature is 190.�
Transfer to rack and cool.� - buttermilk, butter and honey, to the blender. Blend on medium until it's a smooth paste.
