Irish Soda Bread
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Irish Soda Bread
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An easy Irish soda bread recipe with buttermilk that is moist, healthy, and absolutely delicious. Ideal for toasting, soups, and more.
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Ingredients
- 1 cup all-purpose flour plus additional for kneading
- 1 cup whole wheat flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons butter cut into small pieces, cold unsalted
- 1 egg large
- ¾ cup buttermilk 1 to 2 tablespoons
- ½ tablespoon molasses not blackstrap, unsulphered
- ⅔ cup currants optional, or raisins, dried
Instructions
- Place a rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a food processor fitted with a steel blade, lightly pulse the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt to combine. (If you prefer not to use a food processor, whisk the ingredients together in a mixing bowl.)
- Scatter the butter pieces over the top. Pulse just until butter is incorporated but small pieces are still visible, about 10 to 15 pulses. (If you are not using a food processor, cut in the butter with a pastry blender or fork.)
- In a separate, large mixing bowl, whisk together the egg, 3/4 cup plus 1 tablespoon buttermilk, and molasses.
- Add the dry ingredient mixture and the currants to the bowl with the wet ingredients. By hand with a wooden spoon or spatula, stir until a soft dough forms. If the dough seems too dry, add 1 additional tablespoons buttermilk as needed.
- Lightly flour a work surface, then dump the dough onto it. Knead the dough a few times (5 to 10-ish), then shape the dough into a round, slightly flattened loaf.
- Transfer the dough to the prepared baking sheet. Using a serrated knife, lightly cut a 1/4-inch deep “X” on top of the loaf to allow air to escape.
- Bake the Irish soda bread for 45 minutes, until a thin, sharp knife inserted into the center comes out clean. The dough will sound hollow when tapped on the bottom and the internal temperature should reach 200 degrees F.
- Transfer the Irish soda bread to a wire rack. Let cool for at least 20 minutes. Slice and serve.
Notes
- TO STORE: Store bread in an airtight storage container at room temperature for up to 4 days.
- TO FREEZE: Freeze bread in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw at room temperature before serving.
Nutrition Information
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Serving
1slice (of 10)
Calories
165kcal
(8%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
25mg
(8%)
Potassium
251mg
(5%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
134IU
(3%)
Vitamin C
1mg
(1%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices, 1 (12-inch) loaf
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1slice (of 10) | |
| Calories | 165kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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