Seed Bread

9 ingredients
1 steps

Ingredients

  • 1 pound chestnut flour or acorn flour
  • 6 ounces irish kerry gold butter (unsalted works best, but regular salted butter is fine too)
  • 6 ounces maple sugar or birch sugar
  • 2 heaping teaspoons baking powder
  • 2 teaspoons caraway seeds
  • 2 ounces dried cranberries or dried red currants fruit peel
  • 2 eggs
  • 12 fluid ounces buttermilk
  • 1/4 teaspoon sea salt

Directions

  1. 1
    {"0":"Preheat the oven to 375\u00b0 F (a little lower if you have a fan oven) \/ 175\u00b0 C. Liberally butter or otherwise grease a large loaf pan.","2":"Sift together the flour chestnut of acorn flour, baking powder and salt. (Or pulse them together in a food processor.)","4":"Cut in the butter with a pastry blender, or pulse it with the flour, salt and baking powder in the food processor, until the whole business has attained the texture of coarse cornmeal \/ maizemeal. Chop the candied peel until the pieces are about the size of lentils, and add them to the flour mixture: or add to the food processor bowl and pulse some more until they reach this size. Add the tree sugar and the caraway seeds: mix or pulse again.","6":"Beat the eggs separately in a cup or bowl and add them to the mixture. Then add the buttermilk and mix until it's incorporated and a light dough has formed. If using a food processor, be careful not to overmix at this stage.","8":"Put the mixture into the prepared loaf pan and bake for 1 1\/2 hours. Take the pan out of the oven and let the loaf rest in it for ten minutes or so before carefully removing it and allowing it to cool on a rack"}

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