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Home Print This Page

Raisin Soda Bread

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0
% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g
0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0
Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g
Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

10 mins

Cook time

45 mins

Total time

60 mins

Ingredients

  • 4 cups Kinnikinnick All Purpose Flour Blend (730 g)
  • 1 tbsp granulated sugar (12 g)
  • 1 tsp baking soda (5 g)
  • 1 tsp salt (5 g)
  • 1/3 cup butter (cold) (85 g)
  • 1 cup raisins (soaked/drained) (130 g)
  • 1 egg (slightly beaten) (56 g)
  • 2 cups buttermilk (435 g)
  • 1 tbsp vegetable oil (15 g)

Directions

Preheat oven to 425°F (218°C). Grease a 9” round cake pan and set aside.


In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking soda, granulated sugar and salt. With a pastry knife or butter knife, cut butter into flour mixture until mixture is stringy and butter is coated with flour. Add raisins and toss in flour butter mixture.


In a separate bowl, combine buttermilk and egg. Mix until combined. Create a well in the middle of flour mixture and add liquid. Mix with a fork or hands until combined. Finish working mixture (knead) on slightly floured surface until combined. Form into a ball.


Place dough in the center of greased pan and press slightly to fill pan (leaving 1” around outer edge). Brush with vegetable oil and score with a cross. Bake at 425° F for 45 minutes. Cool on a wire rack and serve warm.
Yields 1 Loaf


Tips & Variations

  • This bread has a one day shelf life.
  • Freeze any remainder for best results.

 

 

Stock up your pantry

All Purpose Flour Blend Retail Bulk

All Purpose Flour Blend Retail Bulk

Weight: 4 x 454g/ 16oz. Gross Wt 2.13 Kg, 4.69 lbs

It's better in bulk. Use as one-to-one replacement for regular flour in your favourite recipes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.

Read More
All Purpose Flour Blend

All Purpose Flour Blend

Weight: 454g/ 16oz
Qty/Pkg: By Wt.

Use as one-to-one replacement for regular flour in your favourite recipes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.

Read More

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Contact

10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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