Chef John's Irish Soda Bread

Chef John's Irish Soda Bread

by David Byrd 1 year ago
4.7 (10)
45 minutes
194.8 kcal
36 g carbs
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Description

St. Patrick's Day is right around the corner, and what better way to celebrate than with a loaf or two of Irish soda bread? If made correctly, this is one of the best quick breads (those leavened without yeast) you'll ever have. Subtly sweet, with a light, tender crumb, and not at all dry. You can use quick-cooking oats in place of rolled oats, if desired.

Ingredients
  • 3 ¼ cups all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup rolled oats
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons salt
  • ¼ cup cold unsalted butter, cut into small cubes
  • 1 ¾ cups buttermilk
  • 1 large egg
  • 2 tablespoons honey, or more to taste
  • 2 teaspoons grated orange zest
  • 1 cup dried currants
  • ⅓ cup golden raisins
Directions
  1. 1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
  2. 2. Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
  3. 3. Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together.
  4. 4. Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch deep "X" into the top of each loaf with a serrated knife.
  5. 5. Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.
Nutrition Facts
serving: 2 loaves
calories: 194.8 kcal
carbohydrates: 36 g
protein: 5.1 g
saturated fat: 2.1 g
cholesterol: 20.3 mg
sodium: 381.7 mg
fiber: 2.1 g
sugar: 11.7 g