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🍀 Irish Soda Bread

Irish Soda Bread

🍽 Serves ⏲ Total Time
1 9" loaf 55 minutes

🧂 Ingredients

  • 🌾 276 g Irish-style flour
  • 🌾 150 g bread flour
  • 🍬 37 g granulated sugar
  • 🥤 1 tsp baking soda
  • 🧂 1.5 tsp kosher salt
  • 🍇 95 g currants
  • 🍇 99 g raisins (alternative)
  • 🧈 57 g unsalted butter
  • 🥛 302 g buttermilk
  • 🥚 1 large egg
  • 🌾 254 g whole wheat (alternative)
  • 🌾 150 g all-purpose flour (alternative)

🍳 Cookware

  • 1 8" or 9" round cake pan
  • 1 medium-sized mixing bowl
  • 1 mixer
  • 1 bowl
  • 1 sharp knife

📝 Instructions

Step 1

Preheat the oven to 400°F. Lightly grease an 8" or 9" round cake pan.

Step 2

In a medium-sized mixing bowl, whisk together the Irish-style flour, bread flour, granulated sugar, baking soda, kosher salt, and currants or raisins (alternative).

Step 3

Using a mixer, a pastry fork or blender, or your fingers, work in the unsalted butter until it's evenly distributed and no large chunks remain.

Step 4

In a separate bowl (or in a measuring cup) whisk together the buttermilk and egg. Pour this mixture into the dry ingredients and mix to combine. The dough will be stiff; if it's too crumbly to squeeze together, add another tablespoon or two of buttermilk.

Step 5

Knead the dough a couple of times to make sure it's holding together, then shape it into a ball. Flatten the ball slightly, and place the loaf in your pan. Use a sharp knife to cut a 1/2" deep cross in the loaf.

Step 6

Bake the bread for about 45 to 55 minutes, until it's golden brown and a cake tester or toothpick inserted in the center comes out clean. Remove the bread from the oven and brush the top with melted butter.

Step 7

Store for about 2 days, well wrapped, at room temperature; freeze for longer storage (up to about a month).


Our Irish-style flour will result in a soda bread with superior flavor and texture. Substituting premium whole wheat or white whole wheat flour is fine, but you'll want to reduce the amount of whole wheat (alternative) to 2 1/4 cups and substitute the bread flour with all-purpose flour (alternative).

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