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: 10 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 10 slices, 1 (12-inch) loaf
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.
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
Serving: 1slice (of 10)Calories: 165kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 25mgPotassium: 251mgFiber: 2gSugar: 11gVitamin A: 134IUVitamin C: 1mgCalcium: 68mgIron: 2mg
