Description

Yeast-free and easy as making muffins, you will be making this homemade bread way more often than St. Patrick’s Day! Sweet frozen raspberries make the bread beautiful – and yummy.

Ingredients

Scale

1 tablespoon flaxseed + 3 tablespoons warm water
2 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons caraway seeds
1/3 cup butter, softened
1/2 cup toasted chopped walnuts
1 cup frozen raspberries (do not thaw)
1 1/4 cup plain Greek yogurt
1/3 cup honey

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Instructions

Preheat the oven to 350°F. In a small bowl, stir together the flaxseed and water and set aside.

In a large bowl, using a fork, mix together flours, baking powder, baking soda, salt, and caraway seeds. With a pastry blender or with 2 knives, cut in butter until mixture resembles coarse sand. Add chopped walnuts and (frozen!) raspberries; toss gently.

In a small bowl, whisk together yogurt, honey, and flaxseed + water mixture; add to flour mixture and stir gently with a wooden spoon just until flour is moistened. Do not overmix.

Turn dough onto floured surface and knead lightly about 5 times, adding additional flour if dough is too sticky.

Mound dough onto cornmeal-dusted baking stone or baking sheet. Bake at 350°F for 55 to 60 minutes or until loaf is slightly golden and sounds hollow when tapped. Cool completely before slicing.

Notes

Do not thaw the raspberries before adding to the flour mixture.