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)
Preheat Your Oven to 350F and Prep Your Baking Sheet
Line a large baking sheet with parchment paper.
In a large bowl, whisk together both flours, granulated sugar, baking powder, baking soda, salt, and caraway seeds.
Mix the Wet Ingredients and Combine with Dry
In a separate bowl, whisk together buttermilk, oil, and egg until well combined.
Pour the liquid mixture into the dry ingredients and add the raisins.
Stir until the dough just comes together – it should look shaggy and slightly sticky. Don’t overwork it or the bread will be tough.
Shape Into 2 Round Loaves
Turn the dough out onto your parchment-lined baking sheet.
Divide the dough in half and gently shape each portion into a round loaf about 5-6 inches across.
The dough will be a bit sticky, but resist adding more flour. Just work quickly with slightly damp hands if needed.
Score and Sprinkle Before Baking
Sprinkle the tops of both loaves with turbinado sugar.
Using a serrated knife, cut a deep “X” about 1/2 inch deep across the top of each loaf – this helps the bread expand evenly while baking.
Bake for ~35-45 Minutes Until Golden Brown
Bake until the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
The loaves should sound hollow when tapped on the bottom.
Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.
The bread is good 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.
