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.
Crowd Pleasing Party Dips
Perfect for snacking or for parties, spiced yogurt dips are easy to make and keep well in the fridge for up to a week. One container of plain Greek yogurt and 2-3 tablespoons of spice …
Rabbit in a Clay Pot
Our October Cookbook Club selection is Kachka: A Return to Russian Cooking by Portland chef Bonnie Frumkin Morales. Her acclaimed Portland restaurant Kachka celebrates the vivid world of Russian cuisine, with an emphasis on locally sourced …
Middle Eastern Chicken Salad
We’re in love with our Cascade Mushroom Mix, featured in this Middle Eastern chicken salad with just the right embellishments. We put the mushroom mix in the marinade, where the umami flavor magic made the …
Down South Goat Biryani
From My Two Souths and Chef Asha Gomez, we get this stunning recipe for Down South Goat Biryani. With her love of Deep-South cooking as well as her southern Indian roots, this recipe is sure to …
Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread
If you’ve never had vindaloo, you don’t know what you’re missing. From My Two Souths and Chef Asha Gomez, we get this recipe for a Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread. Tangy, …
Leave a Comment