One of my favorite bread recipes, rustic Irish Soda Bread is a quick bread that does not require yeast. Baking soda and baking powder are the leavening agents for this dense yet tender bread flecked with dried cranberries and currants.
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- In a large bowl combine the flours, baking powder, baking soda, salt, currants and cranberries.
- Add the buttermilk and stir until the flour mixture and buttermilk resemble a coarse crumbly dough.
- Lightly dust hands with flour and turn dough out on to a work surface. Gently knead until a rough ball forms; about 2 to 3 minutes.
- Cut the dough in half and form into 2 round loaves.
- Transfer the loaves to the prepared pan. Cut a cross about ½ inch deep in the top of each loaf.
- Bake for 45 to 50 minutes or until the loaves are golden brown. The loaves are done when there is a hollow sound when they are tapped on the bottom and the bread has an internal temperature of 195 degrees.
If you do not have buttermilk, make an easy substitute. Add 1 tablespoon of vinegar or lemon juice to each cup of milk. Let stand 5 minutes before adding it to the dry ingredients.
The loaves are done when there is a hollow sound when they are tapped on the bottom and the bread has an internal temperature of 195 degrees.
- Category: side dish - bread
- Method: bake in oven
- Cuisine: Irish
- Serving Size: 1 slice
- Calories: 111
- Sugar: 7.8 g
- Sodium: 265 mg
- Fat: 0.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 23.7 g
- Fiber: 1.2 g
- Protein: 3.5 g
- Cholesterol: 1 mg
Keywords: Irish soda bread, St. Patrick's Day recipes, spotted dog bread, Irish soda bread recipe with buttermilk