Porcini Soda Bread
- Details
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 mushrooms and our bestselling Cascade Mushroom Mix. From there, we wanted to add some chewy bites, so sweet dried apricots and tart barberries made it into the mix as well. If you don’t have barberries, dried tart cherries are equally delicious in this soda bread. The end result was a delicious and hearty bread to brighten your St. Patrick’s Day celebration, or to serve with soups or stews.
Porcini Soda Bread
Ingredients
- 1 cup dried porcini mushrooms
- 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 barberries or dried tart cherries
- 2 teaspoons baking powder
- 1 tablespoon Cascade Mushroom Mix
- 2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 egg, beaten for egg wash
Instructions
- 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, barberries or 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.
Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac
We’re excited to do a Pacific Northwest cookbook for our August Cookbook Club Selection, Six Seasons: A New Way with Vegetables. Winner of the 2018 James Beard Award Best Book in Vegetable-Focused Cooking and topping many …
Bread & Butter Pickles
Growing up in the South, Heather Earnhardt used to help her Granny in the kitchen whenever she would can, pickle or preserve fruit and vegetables in the summer. Big Food Big Love: Down Home Southern Cooking …
Beet Sourdough
Spring 2020, the sourdough frenzy started. I had very little bread baking experience and flour was scarce. There was no sourdough starter in sight, but we were in lockdown. After a legit learning curve, and …
Chocolate Chili Chess Pie with Liquored Pie Dough
When Heather Earnhardt opened her tiny cafe, The Wandering Goose, in Seattle, she added a little bit of Southern charm and comfort to the city. From her childhood in the South with her close-knit family …
Hawaij Chicken Stew
Often, we crave something warm and filling but don’t want to feel so heavy afterwards. This is the stew we’re looking for! It’s light, but hearty with flavor and is the perfect cozy meal for …
Leave a Comment