irish soda bread

Soda bread is a simple bread created in Ireland during the late Victorian era. It was a cheap and quick alternative for those who couldn’t afford the luxury of yeast-raised bread.

Originally made with Irish-grown wheat flour, baking soda, salt and buttermilk (the liquid left after churning butter out of cream), new ingredients have been introduced in the last century adding flavour and texture.

Currants, raisins, cranberries or nuts are common additions, often creating more of a fruit loaf than what tradition dictates. I like to add cranberries and raisins to my bread, and for this recipe, I’ve used currants soaked in orange juice to plump and soften them. The orange juice essense provides a light flavour kick depending on how long you soak them.

It’s delicious warm or at room temperature and, with a smear of butter and your favourite preserves, makes for a delicious breakfast or snack. Soda bread also becomes the perfect vessel to dip into a steaming bowl of soup or stew for those looking for more sustenance.

Irish Soda Bread

This rustic quick bread becomes the perfect accompaniment to your daily coffee or tea.

Ingredients

  • 1 cup currants
  • 2 tbsp orange juice
  • 4 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/3 cup cold butter, cut into small pieces
  • 1 egg
  • 1 3/4 cups buttermilk

Instructions

  • Preheat oven to 350 F. Line a baking sheet or heavy bottomed pan with parchment.
  • In a small bowl, add currants and orange juice. Let sit for at least 10 minutes and drain.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Cut in butter with a pastry cutter or forks until the mixture resembles coarse crumbs.
  • In a medium bowl, lightly beat the egg, then add buttermilk and the drained currants.
  • Add wet ingredients to dry ingredients stirring until mixture forms a soft dough. Pour dough on to a floured surface and knead approximately 10-12 times. (If dough is too dry, add a little more buttermilk, if too wet, add a little more flour.) Form a round and place dough on prepared pan. Score the top of the dough with a sharp knife making a large X about ½ inch deep.
  • Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Remove from baking pan and cool on a wire rack.