Irish Soda Bread


A brunette? Hmm, no. …A person who likes cheese? Yeah you’re right, that’s probably not it. Oh wait, wait, I got it:



Yeah… I’m not really that into this holiday. Notwithstanding my name, I’m not Irish and, if we’re being totally honest here, I suppose I’ll just admit that I don’t really know who St. Patrick was or what he did to land himself a holiday. To me, St. Paddy’s Day is less of a holiday and more of an excuse for dressing monochromatically and day-drinking. Which is fine by me. I’m just saying.

At any rate, if you’re interested in paying homage to St. Patrick in a way that doesn’t involve salacious t-shirts or green beer, I know of something that may help. It’s called Irish Soda Bread.

I recently thought that I didn’t like Irish Soda Bread, until we made it at school and I promptly scarfed down an entire loaf. You’d think there’s something off-putting about the combination of caraway seeds and dried currants, but it’s actually kind of inspired. And it turns out that the term Irish Soda Bread is a bit misleading, given that, in texture and crumb, this loaf is exactly like a giant scone.

Even if you’re not into day-drinking, don’t you think this sounds like something you can get behind? Erin Go Bragh, Lads!

Irish Soda Bread

This makes enough dough for two 6-inch round loaves. Make two, freeze one? Or eat both. I won’t tell anyone.


  • 390 grams all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cream of tartar
  • 50 grams granulated sugar
  • 25 grams butter, cut into small chunks
  • 110 grams dried currants (raisins are a fine substitute)
  • 1 tablespoon caraway seeds
  • 280 milliliters buttermilk


Preheat the oven to 350ºF.

Combine the all-purpose flour, salt, baking soda, and cream of tartar in a large bowl or in the bowl of a stand mixer with a paddle attachment. Cut in the butter, using two knives or a pastry cutter, or the paddle attachment of a stand mixer, until the butter is the size of peas.

Add the currants and caraway seeds. Add the buttermilk, and mix just to combine. The dough will still look a bit shaggy, but that’s okay.

Shape the dough into two round loaves, and cut a deep, broad “X” in the top, approximately 1 to 1 1/2 inches deep.

Bake the loaves on a large sheet pan (or two), lined with parchment paper, for 30 to 40 minutes, until a brown crust forms and a skewer comes out clean.

Enjoy with a few pats of soft butter. And a green beer, if you’re so inclined.

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One Response to Irish Soda Bread

  1. Pingback: Shamrock(ish) Shakes » Dunk & Crumble

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