Whole-Wheat Soda Bread with Pistachios and Apricots
Makes: 10 servings
  • 2 cups (9 oz./255 g) unbleached all-purpose flour + more for dusting
  • 11⁄2 cups (63⁄4 oz./191 g) whole-wheat flour
  • 1⁄4 cup (13⁄4 oz./50 g) granulated sugar
  • 3⁄4 tsp. baking soda
  • 3⁄4 tsp. table salt
  • 3⁄4 cup (5 oz./142 g) coarsely chopped dried apricots
  • 1⁄2 cup (21⁄2 oz./71 g) unsalted pistachios
  • 13⁄4 cups (420 ml) buttermilk, at room temperature
  1. Position a rack in the center of the oven and heat the oven to 450°F (230°C/gas 8). Line a large cookie sheet with parchment or a non-stick liner.
  2. Whisk the flours, sugar, baking soda, and salt in a large bowl until well blended. Add the apricots and pistachios. Pour all but 2 Tbs. of the buttermilk over the dry ingredients. Using a silicone spatula, gently fold and stir until it forms a shaggy, clumpy dough. Push the larger, moist clumps of dough to one side and the remaining dry bits of flour to the opposite side. Drizzle a little (about 1 Tbs.) of the remaining buttermilk over the dry bits and stir until just moistened. Add a bit more if needed. Using the spatula in one hand, gather the dough together and gently knead until it holds together. (I like to use one hand to help mix while keeping the other working the spatula.) The dough will be soft and sticky.
  3. Generously dust the work surface with flour. Scrape the dough onto the flour and, using lightly floured hands, shape into a 6-inch (15 cm) disk about 2 inches (5 cm) thick. Turn the disk over so the floury side is on top and move the dough to the prepared sheet. Using a serrated knife, score the top with an X about 1⁄4 inch (6 mm) deep from one side to the other. Dust the knife with a little flour if it sticks to the dough.
  4. Reduce the oven temperature to 400°F (200°C/gas 6) and bake until the bread is well browned and sounds hollow when tapped on the bottom, 46 to 50 minutes.
  5. Move the sheet to a rack and let cool until warm (1 to 2 hours) or let cool completely. The bread is best when served slightly warm or at room temperature. For a softer crust, loosely wrap the just-baked bread with a clean dishtowel and let it cool on the rack. This bread is also delicious toasted.
Recipe by Bakepedia at https://www.bakepedia.com/whole-wheat-soda-bread-with-pistachios-and-apricots/