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Irish Soda Bread
An easy Irish soda bread recipe with buttermilk that is moist, healthy, and absolutely delicious. Ideal for toasting, soups, and more.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 10 slices, 1 (12-inch) loaf
Calories: 165 kcal
Course:
Snacks
Cuisine:
American
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 cold unsalted butter cut into small pieces
- 1 large egg
- ¾ cup (plus 1 to 2 tablespoons) buttermilk
- ½ tablespoon unsulphered molasses not blackstrap
- ⅔ cup dried currants or raisins optional
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.
Cup of Yum
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
Serving
1slice (of 10)
Calories
165kcal
(8%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
25mg
(8%)
Potassium
251mg
(7%)
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
% 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.