Homemade Irish Soda Bread Recipe
This homemade Irish soda bread is a dense and rustic loaf loaded with raisins that only takes about 5 minutes of prep. I use a simple mix of all-purpose flour, whole wheat flour, buttermilk, and baking soda for a bread that is ready in under an hour.
Ingredients
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups buttermilk
- 1 egg
- ¾ cup raisins
Instructions
- Preheat the oven to 400°.
- In a large bowl sift together the flours, baking soda, and sea salt, and then whisk until combined.
- Form a well and add in the buttermilk and egg and whisk until the egg is mixed into the buttermilk.
- Pour in the raisins and then using your hands mix all of the ingredients together to form a dough.
- Transfer the dough to a clean surface dusted with flour and form it into a ball.
- Place the dough onto a cookie sheet tray lined with parchment paper and slightly flatten it, so that it’s about 2” to 3” thick.
- Using a knife make two slices about ¾” deep forming a cross.
- If you want, you can sprinkle on 1-2 tablespoons of turbinado or coarse sugar at this stage.
- Bake at 400° for 35-40 minutes or until browned on top and cooked in the center.
- Cool to room temperature before slicing and serving.
Notes
Soda bread is one of the most straightforward breads you will ever make, but there are a few things that will take yours from good to great. The sifting matters more than you think because evenly distributed baking soda means an even rise. And mixing by hand gives you control over the texture that a machine just can't replicate. These two things are non-negotiable.
Check the internal temperature: I pull the bread when it hits 195 degrees internally. That is the sweet spot for a fully cooked center without drying out the crust.
Do not overmix: Once the dough comes together, stop. Overworking it will make the bread tough. You want it just combined, with a slightly shaggy texture.
Scoring depth matters: Go three quarters to one inch deep with your cross. Too shallow and the heat will not penetrate the center. Too deep and the loaf can split apart while baking.
Dry dough fix: If the dough is a little dry, wet your hands instead of adding water to the bowl. This gives you more control and prevents the dough from getting too sticky in one spot.
Make-Ahead: You can make this bread up to 1 day ahead of time.
How to Store: Cover and keep at room temperature for up to 3 days. You can cover it and keep it in the refrigerator for up to 5 days. This bread will freeze well covered for up to 3 months. Thaw it in the refrigerator for 1 day before serving.
Nutrition
Calories: 307kcalCarbohydrates: 60gProtein: 10gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 503mgPotassium: 305mgFiber: 4gSugar: 3gVitamin A: 130IUVitamin C: 1mgCalcium: 88mgIron: 3mg