The recipe below previously appeared in Vegetarian Journal. Enjoy!
DOUBLE CRANBERRY SODA BREAD, by Debra Daniels-Zeller
(Makes 1 loaf; 6 servings)
This version of soda bread is a bit sweeter than the traditional Irish soda bread. I like to serve it for brunch or at a get-together with friends.
Juice and zest of 1 orange
Vanilla rice milk or soymilk to make 1 cup (when added to orange juice)
3 Tablespoons canola oil
1-1/2 cups whole wheat flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 cup unrefined organic sugar
1 cup fresh cranberries, roughly chopped
1/2 cup dried cranberries
1/4 cup lightly toasted, chopped walnuts (optional)
Preheat oven to 350 degrees. Lightly oil a baking sheet or line with parchment paper. Combine juice and zest of orange with the soy or rice milk to make 1 cup. Add oil and whisk together with a fork. Set aside.
Blend flours and baking soda together, stirring to make sure there are no small lumps of soda. Mix in sugar, fresh and dried cranberries, and walnuts, if desired. Add liquid ingredients to dry ingredients, stirring until a stiff dough is formed. Turn dough out onto a lightly floured board and knead a few turns. Shape into a round loaf and place on the prepared baking sheet. With a sharp knife cut an X across the top about ½-inch deep (to allow for dough expansion when baking). Bake 40 to 45 minutes, or until a toothpick comes out clean and the top is browned.
Remove to cooling rack. Cool 10 to 15 minutes before slicing—if you can wait that long!
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