Preheat oven to 425F and line a baking sheet with parchment paper.
Whisk the flours, salt, soda, sugar and fruit together in a large mixing bowl. I actually use my stand mixer for ease.
Whisk the egg and buttermilk together in a separate bowl or cup.
Make a well in the center of the dry ingredients and add the buttermilk/egg mixture. Gradually mix together, adding a bit more buttermilk if your dough seems too dry. The dough will have a very rough shaggy texture to it.
Transfer the dough to a floured surface and briefly bring it together with floured hands. Form into a round disk, about 1 1/2-2 inches thick.
Transfer to your baking sheet and cut a deep cross in the top with a sharp knife.
Put the pan in the oven and immediately turn the temperature down to 400F. Bake for about 40 minutes, or until golden brown. It should sound hollow when you rap the bottom.
Let cool for a few minutes, but then enjoy it while still warm, with some good Irish butter, of course!
Spotted dog, like all soda bread, is best eaten the same day. But leftovers can be wrapped in plastic and kept on the counter for a couple of days. Spotted dog can also be frozen: let it cool completely before wrapping in plastic and then in foil to prevent freezer burn.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.