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Irish soda bread is a good way to ease into breadmaking.
We learned to make a classic loaf of soda bread a few weeks ago during our introduction to boulangerie course. Although I’d eaten lots of soda bread (in NYC, it’s especially popular around St. Patrick’s Day, and can be purchased in just about any bakery or grocery store) I’d never made it before. I discovered that not only is it tasty, but it’s delightfully simple to make!
This soda bread recipe is based on the recipe we learned at school, along with some tweaks inspired by reading other recipes. The addition of dried fruit gives the loaf some color and visual interest, and adds a nice boost of flavor, too.
In the UK, grocery stores like Waitrose and Sainsbury’s sell a pre-made dried fruit mix which contains sultanas, raisins, currants, and candied citrus peels. If you can’t locate a fruit mix (I’ve never seen anything similar in a US grocery store) any combination of dried raisins, currants, cranberries, etc. would work equally well.
This bread tastes best while still slightly warm, and with a pat of butter on top. However, it will keep for several days at room temperature, and it also freezes well. It’s perfect for gifting, too!
Other soda bread recipes you might enjoy:
Miniature Soda Bread Three Ways
Soda Bread with Cheddar and Herbs
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Soda Bread with Raisins and Citrus
- Total Time: 40 minutes
- Yield: 1 loaf 1x
Description
A classic loaf of soda bread, sweetened with the additional of dried fruit.
Ingredients
100 grams whole wheat flour
80 grams all purpose flour
4 grams baking soda
5 grams salt
30 grams cold unsalted butter
35 grams honey
160 milliliters buttermilk, at room temperature
125 grams mixed dried fruit (or to taste)
50 grams old-fashioned oats
Instructions
Preheat oven to 180° C / 350° F. Line a large rimmed baking tray with parchment.
In a large bowl, combine whole wheat flour, all purpose flour, baking soda, and salt.
Add butter to flour bowl, using your hands or a bench scraper to combine.
Add the honey and buttermilk to bowl, mixing well after each addition.
Knead mixed dried fruit into the dough.
Add 45 grams of oats to dough and combine, reserving the remaining oats for the top of the loaf.
Form the dough into a ball and roll in remaining oats.
Use a knife to cut a cross-shaped incision into the loaf. Press down on the dough to increase the size of the opening.
Transfer loaf to prepared baking sheet and bake for 30-35 minutes, or until loaf is golden brown.
Transfer to wire rack to cool.
Soda bread is best enjoyed on the day it is made, and while still just slightly warm. Store leftovers at room temperature in a cloth bread bag, or wrap gently in parchment and aluminum foil. Soda bread also freezes well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Oven
- Cuisine: Bread
