Rosemary Rum Raisin Soda Bread with Pecans
Total Steps
10
Ingredients
12
Tools Needed
13
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Bob VivantIngredients
- 1/2 cup raisins
- 1/3 cup dark rum
- 2 cups all-purpose flour (plus 2 teaspoons for dusting the pan)
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup pecans, toasted and roughly chopped
- 1 1/2 cups plain yogurt
- 1 tablespoon honey
- 1 tablespoon milk
- 3/4 teaspoon anise seeds(optional)
Instructions
Step 1
Combine the rum and raisins in a small saucepan. Bring to a boil, then simmer for 30 seconds. Remove from heat, cover, and allow the raisins to macerate.
Step 2
Preheat the oven to 375°F.
Step 3
Coat a baking sheet with olive oil and lightly dust it with flour, or line it with parchment paper.
Step 4
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and rosemary. Stir in the toasted pecans.
Step 5
In a separate bowl, combine the macerated raisins with the rum, the yogurt, and honey.
Step 6
Add the wet ingredients to the dry. Mix until the dough is too stiff to stir, then use your hands to bring it together into a stiff, slightly tacky ball. Add additional yogurt one teaspoon at a time if the dough is too dry.
Step 7
Turn dough onto a lightly floured board and shape into a round loaf. Do not over-knead the dough, as too much kneading will produce a tough bread.
Step 8
Transfer the loaf to the prepared baking sheet. Use a sharp knife to make 4-6 deep slashes about halfway through the top of the loaf. Brush the top with milk and sprinkle with anise seeds or oats if using.
Step 9
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the loaf sounds hollow when tapped.
Step 10
Cool on a wire rack. Serve warm or at room temperature, optionally with a generous slather of butter.