Makes 8 Thick Slices
My mom Rosalie served this traditional Irish bread lightly toasted with a slathering of soft butter and a generous dollop of strawberry jam.
½ cup buckwheat flour
1 tsp. baking powder
¾ tsp. salt
½ cup golden raisins
1½ cups buttermilk
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- Whisk together flours, baking powder, and salt in large bowl. Stir in raisins. Add buttermilk, and stir with fork until clumps form. Gather dough into a ball, and place on lightly floured surface. Knead gently until dough just holds together, about one minute. Shape dough into round loaf about 6 inches across and 2 inches high, and place on parchment-lined baking sheet. Using sharp knife, cut a large "X" into top of loaf, about one inch deep.
- Bake until loaf is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer to rack, and cool.
per slice: 258 cal; 8g pro; 2g total fat (1g sat fat); 52g carb; 4mg chol; 119mg sod; 3g fiber; 9g sugars
Related article: Gluten-free Flour Power