Maple Trout Lilli writes:


In anticipation of Saint Paddy’s Day this Thursday, I thought I would share my favorite, non-traditional, soda bread recipe. It’s hearty and sweetened with just a wee bit of maple sugar. The herbs add a distinct flavor and go really well with soft cheese and/or butter (of course) and really compliment your Corned Beef/Cabbage dinner and  a Guinness.

2 cups unbleached all-purpose flour
2 cups whole wheat flour
1/3 cup maple sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon oregano
½ cup raw sunflower seeds
1 cup dried currants
1.5 cups buttermilk
2 eggs
2 tablespoons unsalted butter, melted

In a large bowl, combine flours, maple sugar, baking powder, baking soda, salt, herbs, seeds and currants.

In another bowl, combine buttermilk, eggs and melted butter with a whisk. Beat slightly. Add wet ingredients to dry and stir with a wooden spoon just to moisten. Turn onto a lightly floured surface and knead gently until dough comes together, about 5 times.

Divide dough into 2 equal portions and place on a greased or parchment-lined baking sheet. With a sharp knife, slash the tops with an X about ½ inch deep. Bake preheated oven for 20-30 minutes or until brown and crusty.


Who can wait ’til St. Paddy’s Day when MTL delivers a warm loaf on the 15th?

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