Rosemary Rum Raisin Soda Bread with Pecans
Details
- Serving Size: 16
- Vegetarian: True
- Weight Watchers: 4 Points
Cuisine
- European
- Irish
- morning meal
- dessert
- brunch
- breakfast
Ingredients
- 1/2 cup raisins
- 1/3 cup dark rum
- 2 cups all-purpose flour, plus 2 teaspoons for dusting the pan
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup pecans, toasted and roughly chopped
- 1 1/2 cups plain yogurt
- 1 tablespoon honey
- 1 tablespoon milk
- 3/4 teaspoon anise seeds (optional) (Sesame seeds or rolled oats are nice substitutes, if you're not an anise lover.)
Instructions
When youre ready to bake the bread, preheat the oven to 375F.
Coat a baking sheet with olive oil and lightly dust it with flour, or line it with parchment paper.
In a separate bowl combine the raisins with the rum, the yogurt, and honey.
Add the wet ingredients to the dry.
Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl.
Add additional yogurt one teaspoon at a time if its too dry. You want a stiff, slightly tacky ball.
Sprinkle with seeds or oats if using.
Serve warm or at room temperature with a generous slather of butter.
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