Sesame-Currant Irish Soda Bread

    Shake up your St. Paddy’s Day with somewhat sweet and crunchy soda bread that’s not too salty.

    • 2 1/2 cups whole wheat flour
    • 1 1/3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon sea salt
    • 1 tablespoon honey
    • 1/2 stick Organic Valley Unsalted Cultured Butter – cut into bits
    • 2/3 cup old-fashioned rolled oats
    • 1/4 cup currants
    • 1/4 cup sesame seeds (plus 1 tablespoon)
    • 1 1/3 cups Organic Valley Cultured Lowfat Buttermilk

    In a bowl, whisk together 2 cups of the whole-wheat flour, the all-purpose flour, baking soda, sea salt, and the honey. Cut Organic Valley Unsalted Cultured Butter into small pea-sized pieces. Add to the flour mixture and blend until it resembles a coarse meal. Stir in the oats and 1/4 cup of sesame seeds, and currants (you may substitute raisins).

    Add 1 1/3 cups of the buttermilk gradually, stirring, until the dough forms a ball. Turn the dough out onto a floured surface, knead in just enough of the remaining 1/2 cup whole-wheat flour to form a soft but not sticky dough, and knead the dough lightly for 1 minute.

    Divide the dough into 4 equal pieces. Form each piece into a ball, and flatten the balls slightly. Transfer the balls to a lightly buttered baking sheet, brush the tops with the additional buttermilk, and sprinkle them with the remaining 1 teaspoon sesame seeds. Cut a 1/8-inch-deep X across each bread with a sharp knife and bake the breads in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are browned lightly and sound hallow when the bottoms are tapped. Transfer the breads to a rack and let them cool completely.

    Nutrition Information:
    299 Calories, 5g Fat (13.7% calories from fat), 11g Protein, 56g Carbohydrate, 7g Dietary Fiber, 5mg Cholesterol, 437mg Sodium. Exchanges: 3 Grain(Starch), 0 Lean Meat, 0 Fruit, 1/2 Fat, 0 Other Carbohydrates.