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Irish Soda Bread
The “real” Irish soda bread consists simply of Irish
“wholemeal” flour (equivalent to a coarse grind of
our American whole wheat flour), baking soda, salt
and buttermilk. At the other end of the spectrum is
Americanized Irish soda bread, a white, sweet,
cake-like confection filled with raisins or currants
and caraway seeds. The version we print here is much
closer to traditional Irish bread than to its
American cousin.
However, the addition of some bread flour, an egg,
butter, a bit of sugar and some currants serve to
lighten and tenderize this loaf just enough to make
it attractive to most of us on this side of the
ocean.
The craggy crust on this hearty, dense bread makes
it somewhat tough to cut in thin slices; we suggest
using a serrated knife to cut wedge-shaped pieces. A
bit of butter or jam is a nice addition.
2 1/2 cups (12 3/8 ounces) King Arthur 100% White
Whole Wheat Flour
1 1/4 cups (5 7/8 ounces) King Arthur Unbleached
Special Bread Flour
3 tablespoons (1 1/4 ounces) sugar
1 teaspoon baking soda
3/4 teaspoon salt
2/3 cup (3 ounces) currants or raisins
4 tablespoons (1/2 stick, 2 ounces) cold butter, cut
into 8 pieces
1 1/3 cups (11 3/4 ounces) buttermilk
1 large egg
In a medium-sized mixing bowl, whisk together the
flours, sugar, baking soda, salt, and currants or
raisins. Using a mixer, a pastry fork or blender, or
your fingers, cut in the butter until it’s evenly
distributed and no large chunks remain.
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.
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 a lightly
greased 8- or 9-inch round cake pan, or in a similar
pan; it won’t spread much, so the pan doesn’t have
to be large. Use a sharp knife to cut a 1/2-inch
deep cross, extending all the way to the edges, atop
the loaf.
Bake the bread in a preheated 400°F oven for 45 to
55 minutes, until it’s golden brown and a cake
tester inserted into the center comes out clean.
Remove the bread from the oven, and brush the top
with melted butter, if desired. Yield: about 12
servings.
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