Ingredients (2 small loaves)
- 2 1/4 cups all-purpose flour
- 2 1/4 cups white whole wheat flour
- 1/3 cup granulated sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp caraway seeds
- 1 1/2 cups cultured low-fat buttermilk
- 1/3 cup neutral oil (avocado or canola)
- 1 large egg
- 1 cup raisins or currants
- 2 Tbsp turbinado sugar (for sprinkling)
Start by Preheating Your Oven to 350F and Prepping Your Baking Sheet
Prepare a new baking sheet by lining it with parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and caraway seeds.
Whisk Together the Wet Ingredients and Combine with Dry
In a separate bowl, whisk together the buttermilk, oil, and egg until the mixture is well-blended.
Add the liquid mixture to the dry ingredients, then add the raisins. Your dough should now look shaggy and sticky but it should not be worked too hard because it will result in a tough loaf.
Make into Two Round Loaves
Take your dough out of the bowl and place it on the prepared baking sheet.
Divide the dough into two equal pieces, then shape each piece into a round loaf approximately 5 to 6 inches wide.
As this dough is quite wet to touch, it is recommended that you resist the urge to add more flour when shaping. If necessary, use slightly damp hands to help you when shaping.
Sprinkle Sugar and Score Your Loaves So They Bake Evenly
Using turbinado sugar, decorate the tops of both loaves before baking.
Taking a serrated knife, cut an “X” about 1/2 inch deep into each loaf. This will help the loaves expand evenly when baking.
Bake ~35-45 Minutes or Until Golden Brown
Baking time will vary. Baking is done when the tops of the loaves are golden brown and a toothpick inserted into the middle of a loaf comes out with only very few moist crumbs.
You can also tell if your loaves are done by tapping on the bottom of them. You should hear a hollow sound indicating they are done.
After 10 minutes of cooling on the pan, you can take the loaves off the pan and cool them completely on a wire rack.
The bread may be eaten warm, at room temperature, or toasted the next day.
Irish Soda Bread
Ingredients
Ingredients (2 small loaves)
- 2 1/4 cups all-purpose flour
- 2 1/4 cups white whole wheat flour
- 1/3 cup granulated sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp caraway seeds
- 1 1/2 cups cultured low-fat buttermilk
- 1/3 cup neutral oil avocado or canola
- 1 large egg
- 1 cup raisins or currants
- 2 Tbsp turbinado sugar for sprinkling
Instructions
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- Whisk together both flours, granulated sugar, baking powder, baking soda, salt, and caraway seeds in a large bowl.
- In a separate bowl, whisk together buttermilk, oil, and egg.
- Pour wet ingredients into dry ingredients, add raisins, and stir until just combined into a shaggy, sticky dough.
- Turn dough onto prepared baking sheet and divide in half.
- Shape each portion into a 5-6 inch round loaf.
- Sprinkle tops with turbinado sugar.
- Cut a deep X about 1/2 inch deep across the top of each loaf with a serrated knife.
- Bake 35-45 minutes until golden brown and a toothpick comes out clean.
- Cool on baking sheet for 10 minutes, then transfer to a wire rack.
