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Photo: Eva Kolenko
Active Time:15 minsTotal Time:1 hr 35 minsServings:12Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 35 minsServings:12
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ¼cupswhite whole-wheat flour1 ¼cupsall-purpose flour3tablespoonsgranulated sugar1teaspoonbaking soda¾teaspoonsalt4tablespoons(½ stick) cold butter, cut into 8 pieces, plus 1 tablespoon melted (optional)⅔cupcurrants or raisins1large egg1 ⅓cupsbuttermilk, plus more as needed
Cook Mode(Keep screen awake)
Ingredients
2 ¼cupswhite whole-wheat flour
1 ¼cupsall-purpose flour
3tablespoonsgranulated sugar
1teaspoonbaking soda
¾teaspoonsalt
4tablespoons(½ stick) cold butter, cut into 8 pieces, plus 1 tablespoon melted (optional)
⅔cupcurrants or raisins
1large egg
1 ⅓cupsbuttermilk, plus more as needed
DirectionsPreheat oven to 400°F. Coat an 8- or 9-inch round cake pan with cooking spray.Whisk whole-wheat flour, all-purpose flour, sugar, baking soda and salt in a medium bowl. Using a pastry blender or your fingers, work in cold butter until it’s evenly distributed and no large chunks remain. Stir in currants (or raisins).Whisk egg and buttermilk in a small bowl. Gradually add to the dry ingredients, stirring until the flour is fully incorporated. The dough will be stiff; if it’s too crumbly to squeeze together, add another tablespoon or two of buttermilk. Knead the dough a couple of times to make sure it’s holding together, then shape it into a ball. Flatten slightly and place in the prepared pan. Use a sharp knife to cut a ½-inch-deep cross on the top of the loaf.Bake the bread until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Brush the top with melted butter, if desired. Let cool on a wire rack for at least 30 minutes before slicing.To make aheadStore tightly wrapped at room temperature for up to 2 days.Originally appeared: EatingWell Magazine, March 2021
Directions
Preheat oven to 400°F. Coat an 8- or 9-inch round cake pan with cooking spray.Whisk whole-wheat flour, all-purpose flour, sugar, baking soda and salt in a medium bowl. Using a pastry blender or your fingers, work in cold butter until it’s evenly distributed and no large chunks remain. Stir in currants (or raisins).Whisk egg and buttermilk in a small bowl. Gradually add to the dry ingredients, stirring until the flour is fully incorporated. The dough will be stiff; if it’s too crumbly to squeeze together, add another tablespoon or two of buttermilk. Knead the dough a couple of times to make sure it’s holding together, then shape it into a ball. Flatten slightly and place in the prepared pan. Use a sharp knife to cut a ½-inch-deep cross on the top of the loaf.Bake the bread until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Brush the top with melted butter, if desired. Let cool on a wire rack for at least 30 minutes before slicing.To make aheadStore tightly wrapped at room temperature for up to 2 days.
Preheat oven to 400°F. Coat an 8- or 9-inch round cake pan with cooking spray.
Whisk whole-wheat flour, all-purpose flour, sugar, baking soda and salt in a medium bowl. Using a pastry blender or your fingers, work in cold butter until it’s evenly distributed and no large chunks remain. Stir in currants (or raisins).
Whisk egg and buttermilk in a small bowl. Gradually add to the dry ingredients, stirring until the flour is fully incorporated. The dough will be stiff; if it’s too crumbly to squeeze together, add another tablespoon or two of buttermilk. Knead the dough a couple of times to make sure it’s holding together, then shape it into a ball. Flatten slightly and place in the prepared pan. Use a sharp knife to cut a ½-inch-deep cross on the top of the loaf.
Bake the bread until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Brush the top with melted butter, if desired. Let cool on a wire rack for at least 30 minutes before slicing.
To make ahead
Store tightly wrapped at room temperature for up to 2 days.
Originally appeared: EatingWell Magazine, March 2021
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Nutrition Facts(per serving)208Calories5gFat37gCarbs6gProtein
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.
