IRISH AMERICAN SODA BREAD by Foodie’s Chef Laura Brennan
March 15, 2023
Traditional Irish soda bread is made with whole wheat flour, currants, caraway seeds, buttermilk and baking soda to leaven the loaf. No butter, sugar or eggs. It’s a very rustic, no-nonsense loaf. My ‘Americanized’ version cuts a bit of butter into the dough to help produce a more tender crumb and a
bit of sugar is added for a touch of sweetness. This bread is a one-bowl-wonder and very quick to prepare. Be sure to preheat the oven while you are
gathering and measuring the ingredients.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 10-12 slices
Ingredients
2 ½ cups all-purpose white flour
1 ¼ cups whole wheat flour
1 teaspoon kosher salt
1 teaspoon baking soda
¼ cup granulated sugar
1 tablespoon caraway seeds, roughly chopped (Note: Here’s a genius tip from our local pastry maven,
Joanne Chang: Sprinkle a FEW DROPS of water on the board while chopping the seeds, the water will keep the seeds from scattering while chopping.)
4 tablespoons (1/2 stick) very cold butter, cut into ¼-inch dice
1 cup raisins or currants
1 ¾ cups buttermilk
Directions
In the bowl of the mixer combine the white and whole wheat flours, salt, baking soda, sugar, caraway seeds and raisins or currants. Use the paddle attachment and mix on low speed to just combine. Add the chilled, diced cold butter cubes and mix on low speed until butter is broken into smaller pieces, about 20-30 seconds.
Add the buttermilk and continue to paddle on low speed for another 10 to 15 seconds until dough just barely comes together. Don’t over mix (there will probably be loose floor in the bottom of the bowl,)
Flour the worktable or board. Turn out the dough from the bowl. Use a bench scraper and turn the dough over a few times to gather up any loose flour and stray ingredients. Dust with flour and pat into a circle. Transfer the loaf to the prepared baking sheet lined with the parchment. Use a large serrated knife and cut an “X”, about 3-inches long and ½-onch deep, into the center.
Bake in center of preheated oven for 30 to 40 minutes or until completely golden brown and bottom sounds hollow when tapped (use a towel and turned cooked loaf over and tap the bottom).
Let cool. Enjoy as is or with butter (Irish butter, of course!) and jam.
The recipe can be made using all white flour if desired—3 ¾ cups total.
