Irish Soda Bread
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Here’s a recipe to make for your family in celebration of St. Patrick’s Day! It seems the main ingredients in traditional Irish Soda Bread are flour, baking soda, salt, and buttermilk. Most recipes have black currants and/or caraway seeds. It is a dense quick bread that is inexpensive to make and hearty-enough to fill one’s stomach at the beginning (or the end) of the day.
(Post modified with new photos on 3/10/23.)
In researching this recipe I noticed two types or recipes for Irish Soda Bread. One tended more toward a sweeter breakfast bread (like this one) made with white flour and currants or raisins, and even orange zest. This bread would also be great for snacking on with some hot coffee or tea.
The second type was more of a savory, hearty bread that you might serve at dinner with soup or stew. It tended to have whole grains mixed in and may or may not have additional caraway seeds. I also saw this bread listed as an Irish Brown Bread.
This recipe is a sweeter breakfast bread, but if you’d prefer a less sweet bread, simply leave off the sprinkling sugar at the end. Because this is a quick bread and relatively simple to make, it’s a perfect recipe for small hands when baking with children.
Ingredients Needed to Make Irish Soda Bread
(See the full recipe at the bottom of this post.)
- all-purpose flour
- brown sugar
- baking powder
- baking soda
- salt
- caraway seeds
- raisins (or black currants)
- buttermilk
- large egg
- butter, melted
- granulated sugar for sprinkling
Instructions for Making This Bread
Preheat oven to 375 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a Chef’s knife (or a wavy chopping knife) and cutting board, chop raisins into small bits, if desired.
This step is not necessary, especially if the raisins are on the smaller side. I do this as a way to make raisins more palatable for some in my family. You may also use golden raisins or dried cranberries, if desired. An even more traditional option is to use dried black currants, which are harder to find here in the US.
In a medium mixing bowl, combine all-purpose flour, brown sugar, baking powder, salt, baking soda, and caraway seeds. Mix in chopped raisins.
Create a hole in the center of the mixture and add in buttermilk, large egg, and melted butter. Using a dough whisk or fork, stir until moistened.
At this point, your dough will be rather sticky. Don’t worry.
Turn out onto a lightly floured surface, and gently knead 6-8 times, until the dough is easy to handle.
Shape into a round loaf and place on a baking sheet lined with parchment paper or a silicone baking mat. Slice a large cross through the center. Sprinkle the top with granulated sugar.
If you’d prefer a less sweet bread, you may leave off the sprinkling of sugar on top of this bread.
Bake in preheated oven for 30-35 minutes until golden brown.
Allow to cool for 15-20 minutes before slicing. Serve warm with butter. Makes one large loaf.
This bread recipe will serve 10 – 12 people.
See more Quick Breads Here. Browse Irish Recipes Here.
Irish Soda Bread
Equipment
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons caraway seeds optional
- 1/2 cup raisins or dried black currants (chopped, if desired)
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons butter melted
- 1 1/2 teaspoons granulated sugar for sprinkling, optional
Instructions
- Preheat oven to 375 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a Chef's knife (or wavy chopping knife) and cutting board, chop raisins into small bits, if desired.
Make the Irish Soda Bread
- In a medium mixing bowl, combine all-purpose flour, brown sugar, baking powder, salt, baking soda, and caraway seeds. Mix in chopped raisins.
- Create a hole in the center of the mixture and add in buttermilk, large egg, and melted butter. Using a dough whisk or fork, stir until moistened. (Your dough will be rather sticky at this point.)
- Turn out onto a lightly floured surface, and gently knead 6-8 times, until the dough is easier to work with.
- Shape into a round loaf and place on a baking sheet lined with parchment paper or a silicone baking mat. Slice a large cross through the center. If desired, sprinkle the top with granulated sugar.
- Bake in preheated oven for 30-35 minutes until golden brown. Serve warm. Makes one large loaf and serves 10-12 people.
I’ve always wanted to try this, now that I know how easy it is to make, I shall.
Except for the buttermilk, don’t keep that on stock.
Oh well.
Mica
Hi Micaella, you may substitute this for buttermilk: 1 tablespoon of vinegar or lemon juice + enough milk to make 1 cup. Let set for 10 minutes to thicken. Thanks for writing.