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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 soakedin Irish whiskey until plump. Rich from creamy butter and a generous pour of buttermilk, the light lift courtesy of baking soda.
Cook Time 45 minutes
Course Breads, Breakfast, Brunch
Servings 1 9" loaf

Equipment

  • 9" diameter cake pan

Ingredients
  

  • 1 cup golden raisins
  • ½ cup ½Irish 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 

Instructions
 

  • 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 papera nd 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.

Notes

This bread can be frozen for up to month.