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Prep Time:15 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 30 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 30 minsServings:12Yield:12 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:1 hr 15 mins
Additional Time:
1 hr 15 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonunsalted butter4 ½cupswhite whole-wheat flour½cupcurrants½cupgolden raisins1tablespooncaraway seeds1teaspoonbaking soda1teaspoonkosher salt2 ¼cupsbuttermilk
Cook Mode(Keep screen awake)
Ingredients
1tablespoonunsalted butter
4 ½cupswhite whole-wheat flour
½cupcurrants
½cupgolden raisins
1tablespooncaraway seeds
1teaspoonbaking soda
1teaspoonkosher salt
2 ¼cupsbuttermilk
DirectionsPreheat oven to 425 degrees F.Warm a 9-inch cast-iron skillet in the oven for 5 minutes. Remove the pan from the oven and add butter, swirling to coat the bottom and sides.Combine flour, currants, raisins, caraway seeds, baking soda and salt in a large bowl. Gradually add buttermilk, stirring just until the flour is fully incorporated. Do not overmix. The dough should be sticky and a little shaggy.Transfer the dough to the prepared pan, using a spatula to spread it evenly. It’s OK if it doesn’t reach all the way to the sides. Use a sharp knife to score a deep X in the top of the loaf.Bake until cooked through and golden brown, about 40 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.TipsEquipment: 9-inch cast-iron skilletOriginally appeared: EatingWell Magazine, March/April 2018
Directions
Preheat oven to 425 degrees F.Warm a 9-inch cast-iron skillet in the oven for 5 minutes. Remove the pan from the oven and add butter, swirling to coat the bottom and sides.Combine flour, currants, raisins, caraway seeds, baking soda and salt in a large bowl. Gradually add buttermilk, stirring just until the flour is fully incorporated. Do not overmix. The dough should be sticky and a little shaggy.Transfer the dough to the prepared pan, using a spatula to spread it evenly. It’s OK if it doesn’t reach all the way to the sides. Use a sharp knife to score a deep X in the top of the loaf.Bake until cooked through and golden brown, about 40 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.TipsEquipment: 9-inch cast-iron skillet
Preheat oven to 425 degrees F.
Warm a 9-inch cast-iron skillet in the oven for 5 minutes. Remove the pan from the oven and add butter, swirling to coat the bottom and sides.
Combine flour, currants, raisins, caraway seeds, baking soda and salt in a large bowl. Gradually add buttermilk, stirring just until the flour is fully incorporated. Do not overmix. The dough should be sticky and a little shaggy.
Transfer the dough to the prepared pan, using a spatula to spread it evenly. It’s OK if it doesn’t reach all the way to the sides. Use a sharp knife to score a deep X in the top of the loaf.
Bake until cooked through and golden brown, about 40 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.
Tips
Equipment: 9-inch cast-iron skillet
Originally appeared: EatingWell Magazine, March/April 2018
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Nutrition Facts(per serving)214Calories2gFat45gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
