Irish Breakfast Spice and Raisin Soda Bread
1 1/2 cups strong tea - cooled (Assam or Irish Breakfast)1 cup currants (plumped in the tea, then drained and dried)
2 cups unbleached all-purpose flour
1 cup white whole wheat or regular whole wheat flour
3 tablespoons unsalted butter
1/3 cup brown sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon ginger
2 pinches each: mace and allspice
Preheat oven to 400 F. Double up two baking sheets and line top one with parchment paper.
Place all dry ingredients in a food processor and process briefly to blend. Add butter and pulse to cut fat into dry mixture. Turn out into a large bowl and stir in tea and currants. Knead on a lightly floured board make a soft but firm dough. Shape into a mound of 6 to 7 inches in diameter. Slash with a paring knife and dust top with flour. Place on prepared baking sheet(s).
Bake until golden (35 to 40 minutes). Offer with butter or honey.
Serves 8