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The Whole Foods Kosher kitchen

Irish Soda Bread Recipe

Posted on 14th of December, 2011 by Lévana

Traditional Irish Soda Bread for St. Patrick's Day

Irish Soda Bread is a quick bread, ready in a snap. It has all the deliciousness of yeasted breads, without yeast, kneading or rising time. Perfect for brunch. I make my Irish soda bread with spelt flour, my favorite flour for everything: low gluten, high fiber, high protein, great flavor!

Dairy please. No substitutions here; it won’t be nearly as good. Irish soda bread has two added trademarks you shouldn’t try to forgo: caraway seeds, and the X mark on top.

¾ stick unsalted butter, divided in three
3 cups flour (all-purpose, whole wheat pastry, or spelt)
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
½ cup sugar
1¾ cups buttermilk or plain yogurt, low-fat OK
2 eggs, beaten
2 tablespoons caraway seeds
1 cup currants or raisins

Preheat the oven to 350°F. Grease a 10-inch skillet with a third of the butter. Using two knives or a pastry cutter, work 1/3 of the butter, the flour, salt, baking powder, baking soda, and sugar, until the mixture resembles coarse meal. Mix the buttermilk and eggs well in a bowl. Add the caraway seeds and raisins and combine again. Add the egg mixture to the flour mixture, mixing only until combined. Pour the batter into the skillet. Cut the remaining butter into tiny pieces and drop evenly over the bread. With a sharp knife, make 2 perpendicular gashes over the bread, like an X. Bake for about 1 hour, until the top looks golden and firm.
Eat preferably warm. Makes 8 servings.


Filed under: Bread Recipes, Brunch Recipes, Dairy Recipes, Irish Soda Bread recipes, Low Gluten Recipes, Recipes, Spelt Baking, Spelt Bread Baking

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4 Questions

  1. Chavah, on Said:

    Hi Levana,

    Thank you very much for the recipe! I tried it recently, and my family and I were very satisfied with the result.

    Is it also possible to make this bread with oil?

    Kind regards from Latvia

    • Lévana, on Said:

      Sima Isn’t it the best? I make it quite often, not only for shavuot, and not only as part of a meal, but to enjoy by itself as well