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.