All sorrows are less with bread.
― Miguel de Cervantes Saavedra
Why bake it?
Soda bread is probably the easiest bread you can ever make because it doesn’t need yeast. Yes, you heard me. No more waiting for that dough to rise!
You can add whatever you want to it. In this case, it’s carrots and raisins because they are one of the best food combinations ever.
Again, this recipe is super easy. The bread turns out crispy on the outside and moist on the inside! Subtle carrot flavor with a hint of sweet and sour from the raisins.
Best paired with?
Enjoy this carrot raisin soda bread with some butter/cheese spread in the morning with some tea or coffee.
- 4 cups whole wheat flour (or all purpose, or mixed)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cup shredded carrot
- 1 3/4 cup buttermilk (or 1 3/4 cup of milk + 2 teaspoons of lemon or apple cider vinegar)
- 1 cup raisins
- Preheat oven to 400 degrees Fahrenheit.
- If using milk/lemon combination to make buttermilk, combine the two ingredients and set aside for 3-5 minutes until the milk curdles.
- Mix flour, baking soda, and salt in a bowl.
- Make a well in the middle and pour the buttermilk and shredded carrots into it. Mix until everything is incorporated.
- With a wooden spoon or with your floured hands, slowly knead the raisins into the dough.
- Please dough into a 9-inch cast iron skillet (or similarly sized baking pan).
- Bake for about 40 minutes until crusty and it sounds hollow when tapped.
- Let slightly cool for a few minutes and then serve.
- This is a good snack on it's own, but I do recommend eating it with soup, or tea.
- Also, the picture is missing a few slices of bread because they were already in my tummy by the time I decided to take a picture...