Usuba
Soda Bread with Nuts and Raisins
Bread made from wheat and rye flour with oatmeal, nuts, and raisins. Prepared without yeast using sour milk and baking soda. Perfect for breakfast, dessert, or as a standalone dish with butter.
- Total
- 105 min
- Standard serving
- 128.8 g
Ingredients
Total 10
Instructions
- 1
Step 1
Soak the raisins in warm water. Place a skillet over low heat and spread peanuts for roasting.
- 2
Step 2
While the raisins are soaking and the peanuts are roasting, mix the dry ingredients in a bowl: wheat flour, rye flour, oats, sugar, salt, and baking soda. Stir well. Occasionally shake the pan with the peanuts.
- 3
Step 3
Cut the butter into cubes and add to the mixture. Stir until evenly distributed.
- 4
Step 4
Pour in the sour milk in three portions, stirring after each addition.
- 5
Step 5
Turn off the heat under the peanuts when they are roasted. The nuts can be added to the dough or spread on top before baking.
- 6
Step 6
Knead the dough until smooth — it will be thick and sticky. Cover with a towel and let it rest for 10 minutes.
- 7
Step 7
Preheat the oven to 200 °C. Sprinkle flour on the bottom of the pan or baking sheet to prevent the bread from burning.
Take out the dough, add nuts and raisins, knead again. Place on a frying pan and shape into a round loaf.
Sprinkle flour on top and make cross-shaped cuts with a knife to a depth of approximately halfway through.
- 8
Step 8
Put the bread in an oven preheated to 200 °C for approximately 1 hour 15 minutes until golden brown.
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