Seed Bread

• 1 pound chestnut flour or acorn flour
• 6 ounces irish kerry gold butter (unsalted works best, but regular salted butter is fine too)
• 6 ounces maple sugar or birch sugar
• 2 heaping teaspoons baking powder
• 2 teaspoons caraway seeds
• 2 ounces dried cranberries or dried red currants fruit peel
• 2 eggs
• 12 fluid ounces buttermilk
• 1/4 teaspoon sea salt

1. Preheat the oven to 375u0b0 F (a little lower if you have a fan oven) / 175u0b0 C. Liberally butter or otherwise grease a large loaf pan.
2. Sift together the flour chestnut of acorn flour, baking powder and salt. (Or pulse them together in a food processor.)
3. Cut in the butter with a pastry blender, or pulse it with the flour, salt and baking powder in the food processor, until the whole business has attained the texture of coarse cornmeal / maizemeal. Chop the candied peel until the pieces are about the size of lentils, and add them to the flour mixture: or add to the food processor bowl and pulse some more until they reach this size. Add the tree sugar and the caraway seeds: mix or pulse again.
4. Beat the eggs separately in a cup or bowl and add them to the mixture. Then add the buttermilk and mix until it's incorporated and a light dough has formed. If using a food processor, be careful not to overmix at this stage.
5. Put the mixture into the prepared loaf pan and bake for 1 1/2 hours. Take the pan out of the oven and let the loaf rest in it for ten minutes or so before carefully removing it and allowing it to cool on a rack

flour, irish kerry gold butter, maple sugar, baking powder, caraway seeds, cranberries, eggs, fluid ounces buttermilk, salt

Taken from www.epicurious.com/recipes/member/views/seed-bread-52080291 (may not work)