Irish Soda Bread

It’s a rustic loaf, its earthiness compliments of wheat flour with a touch of sugar to soften the edges, studded with golden raisins soaked in Irish whiskey until plump. Rich from creamy butter and a generous pour of buttermilk, the light lift courtesy of baking soda.

The origin of this bread can be traced back to the 1800s, with bakers using the mix of buttermilk and baking soda in lieu of yeast to offer a rise. The reaction between the two delivered the lift they desired in the breads that graced their tables, and in a fraction of the time.

Luckily, it’s a process that stuck around, finding its way into the quick breads that we know so well. And like many old recipes there are dozens of variations of Irish Soda Bread. Most include wheat flour blended with all-purpose flour, butter and a whole egg – and of course buttermilk and soda. Raisins or currants are found in many recipes plus a sprinkling of sugar and a bit of kosher salt.

Oh, and for fun, we soaked the raisins in Irish whiskey.

The dough comes together quickly, baking up in less than an hour.

Slice the warm loaf and you’ll find it has a tender crumb with those sweet raisins throughout. Simple, yet heavenly!

Serve toasted or plain, with a schmear of butter – and maybe a spoonful of jam!

Irish Soda Bread

1 cup golden raisins

½ cup Irish whiskey

2-¼ cups whole wheat flour

1-¼ cups all-purpose flour

3 tablespoons sugar

1 teaspoon baking soda

¾ teaspoon kosher salt

4 tablespoons cold unsalted butter, plus extra for brushing the finished loaf

1-⅓ cups buttermilk

1 extra-large egg

Pour the whiskey over the raisins and let them soak for about 30 minutes while you mix up the dough.

Preheat the oven to 400-degrees. Lightly spray a 9” diameter cake pan with cooking spray. (You can also line it with a round of parchment paper and a quick spritz of cooking spray on the paper.) In a large mixing bowl, whisk the whole wheat flour with the all-purpose flour, sugar, baking soda and kosher salt.

Cut the butter into smaller pieces and using a pastry knife, cut the butter into the flour mixture until it’s in very small pieces.

Whisk the buttermilk together with the egg. Strain the raisins from the whiskey. (Reserve the whiskey for a cocktail or another use.)

Pour the buttermilk and egg into the flour mixture along with the raisins.

Stir to blend the buttermilk and raisins into the dough.

Turn the dough out onto a lightly floured board. Knead the dough, pushing and turning about 8 to 10 times. If the dough sticks to the board, dust lightly with a touch more flour.

Shape the dough into a round and place it into the cake pan. Using a sharp knife, cut an “X” across the top, about ½ “deep.

Bake in the 400-degree oven for 45 minutes, or until golden on top and a toothpick inserted in the center comes out clean. You can also give the bread a tap – when it’s done it will sound hollow. If the bread starts to brown a bit much before it’s done, cover with a sheet of foil.

Transfer the loaf to a wire rack to cool and brush the warm loaf with extra melted butter. This bread can be frozen for up to month.

Makes one 9” loaf.

John Boos cutting boards make the perfect work station, durable enough for rolling and prepping, beautiful enough for serving. https://amzn.to/3DE8DgI

All-Clad stainless steel mixing bowls, available in multiple sizes are a must have! https://amzn.to/4bOLUuI

Pyrex, perfect for measuring and mixing. https://amzn.to/3R4kTtP

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