Homemade Irish Soda Bread Recipe
User Reviews
5
Homemade Irish Soda Bread Recipe
Description
Homemade Irish Soda Bread blends the simplicity of quick bread making using baking soda with a rustic texture and a mild sweetness from raisins. The combination of all-purpose and whole wheat flours provides a balanced flavor and a slightly hearty crumb. Buttermilk, along with egg, reacts with baking soda to leaven the bread gently, creating a tender interior without the need for yeast or lengthy rising.
The dough is mixed just enough to bring it together and then shaped into a round loaf with a distinctive cross cut across the top to allow even baking. The baking period develops a golden-brown crust while ensuring the inside is cooked to around 195°F for proper doneness. Optional coarse sugar sprinkled on top lends slight crunch and extra sweetness.
This bread is ideal sliced and served with butter or alongside soups and stews. It keeps well at room temperature for a few days and can be refrigerated or frozen for longer storage. Adjusting moisture with a bit of water can help if the dough feels dry during mixing.
Ingredients
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 2 cups buttermilk
- 1 egg
- ¾ cup raisins
Instructions
- Preheat the oven to 400°.
- In a large bowl sift together the flours, baking soda, and sea salt, and then whisk until combined.
- Form a well and add in the buttermilk and egg and whisk until the egg is mixed into the buttermilk.
- Pour in the raisins and then using your hands mix all of the ingredients together to form a dough.
- Transfer the dough to a clean surface dusted with flour and form it into a ball.
- Place the dough onto a cookie sheet tray lined with parchment paper and slightly flatten it, so that it’s about 2” to 3” thick.
- Using a knife make two slices about ¾” deep forming a cross.
- If you want, you can sprinkle on 1-2 tablespoons of turbinado or coarse sugar at this stage.
- Bake at 400° for 35-40 minutes or until browned on top and cooked in the center.
- Cool to room temperature before slicing and serving.
Notes
- You can prepare this bread up to one day in advance and bake fresh when ready.
- Store the bread covered at room temperature up to 3 days, or refrigerate for up to 5 days; it also freezes well for up to 3 months and should be thawed in the refrigerator before serving.
- If you don't have buttermilk, make a substitute by mixing 1 tablespoon vinegar or lemon juice with 1 cup whole milk.
- Ensure the bread reaches an internal temperature of 195°F to confirm it is fully baked.
- If the dough is too dry, add 1-2 tablespoons of water or wet your hands while kneading to help combine ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 60g | 20% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 503mg | 21% |
| Potassium | 305mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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