Rustic Irish Soda Bread
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.
Servings: 2 loaves
Calories: 111kcal
Ingredients
- 5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup each currants and dried cranberries soaked in hot water for 10 minutes and drained
- 2 ¼ cups low fat buttermilk
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- In a large bowl combine the flour, 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.
Video
Notes
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.
Substitute all currants or all dried cranberries in the recipe. Raisins also make a good substitution for the dried fruits.
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.
Nutrition
Serving: 1slice | Calories: 111kcal | Carbohydrates: 23.7g | Protein: 3.5g | Fat: 0.5g | Saturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 265mg | Fiber: 1.2g | Sugar: 7.8g