Although this was originally a type of Irish Soda Bread, I am calling it "Spotted Dog" bread since it seems to more genuinely resemble the ingredients for the Spotted Dog Scones. There is a lot of controversy about this loaf, and some say it is in fact American. I don't think it is really that, but instead, some sort of amalgamation of several Irish bread and scone recipes. Anyway, it is quite good if not quite authentic to the purists.
It is what it is, and if it isn't, let's just eat it anyway. ;)
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 1 pinch cream of tartar
- 2 tablespoons butter, melted
- 2 eggs
- 1 cup plain yogurt
- 1/2 cup buttermilk
- 1 tablespoon caraway seed
- 3/4 cup dried black currants
- 1 tablespoon uncooked oatmeal
- Preheat oven to 350F.
- Generously butter the bottom and sides of a glass cake pan.
- Sprinkle the oats in the bottom.
- In a mixing bowl, stir together the flour, baking soda, baking powder, sugar, cream of tartar, and dried black currants.
- Separately, mix the butter, lightly beaten eggs, buttermilk and yogurt.
- Make a well in the center of the flour mix, and add the egg mix, mixing together as you would biscuits/scones; don't over mix.
- Place the dough in the prepared pan and cut an indentation in the top of the loaf with a baking razor or sharp knife.
- Bake for 45-55 minutes, until nicely browned on top.
- Cool in pan 5 minutes, then turn out to finish cooling on a wire rack.