Think Irish Soda Bread is hard to make? Think again. With this recipe, you can have soda bread in no time!
Vegetarian, Whole Grain
Ready in 45 minutes
I’ve been doing a little bit of diving into my family tree recently. It is a truly fascinating journey (especially for someone who is such a mutt like me). I’ve been taken down all kinds of ancestral paths, but one of my the more fun ones is the exploration of some of my Irish roots.
I haven’t done the math, but I’d say I’m about 00.01% Irish. And on St. Patrick’s Day, that’s all you need! St. Patrick’s Day is even more special for me and my husband. We were married on St. Patrick’s Day in 2007, so tomorrow is our fourth wedding anniversary. It certainly makes it easy to never forget our anniversary.
We have fun plans for this weekend to celebrate our four years of wedded bliss, but tomorrow we’re going to celebrate our Irish ancestry (regardless of how small). We’re making Dublin Coddle with a side of Guinness, but it wouldn’t be St. Patrick’s Day without soda bread.
It seems that pretty much everyone has their favorite soda bread recipe. From my bit of research, it seems that traditional soda bread is very, very plain. But my favorite version has raisins and caraway seeds. Leave them out, put them in, whatever makes you happy. I just adore the way soda bread looks. Rustic, craggy, browned. I’d imagine it doesn’t look all that different from how it looked hundreds of years ago.
Oh yeah, and it is delicious! Crispy and crunchy on the outside, soft and fluffy on the inside with a tang from the baking soda, sweetness from the raisins and crunchy, rye flavor from the caraway seeds.Print
This Whole Wheat Irish Soda Bread is a quick bread that comes together in a flash. It’s supposed to be rustic, so no need to fuss over making a perfect loaf. Adapted from Simply Recipes.
- 4 cups white whole wheat flour
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons butter, cut into small pieces
- 1 cup raisins, optional
- 1 tablespoon caraway seeds, optional
- 1 large egg, lightly beaten
- 1 3/4 cups buttermilk
- Preheat oven to 425°. Grease a large cast iron skillet or a Dutch oven. Set aside.
- In a large mixing bowl, whisk together flour, sugar, salt, and baking soda.
- Using a pastry mixer or fork, cut butter into the flour mixture until well-incorporated.
- Stir in raisins and caraway seeds.
- Make a well in the middle of the flour mixture, add egg and buttermilk to the well. Stir until just incorporated. Do not overmix! This makes the bread tough. Some lumps of flour are fine.
- Dust hands with flour and form into a round loaf. Place the dough into the prepared pan. Using a serrated knife, cut 1-2″ deep in a crosshatch fashion (this allows heat to penetrate through the dough).
- Bake for 35-40 minutes or until top is browned and bread sounds hollow when the bottom is tapped. If top gets too brown too quickly, cover with aluminum foil while the bread finishes off.