Introduction & Inspiration
This Chef John’s Irish Soda Bread is a rustic, flavorful, and surprisingly easy bread to make! I’ve always been intrigued by soda bread. With its simple ingredients and quick baking time.
The inspiration for this particular version comes from Chef John’s recipe, which I’ve adapted and personalized over time. I love the addition of whole wheat flour, oats, and dried fruit. It adds depth of flavor.
This soda bread is perfect for serving alongside soups and stews. Or for enjoying on its own with butter, jam, or honey. It’s a versatile bread.
It’s a recipe that I make regularly, especially around St. Patrick’s Day. But it’s delicious any time of year. It is a family favorite.
Nostalgic Appeal (and a Modern Twist)
Irish Soda Bread is a traditional quick bread that has been made in Ireland for centuries. It evokes a sense of nostalgia and connection to Irish heritage. It is a classic.
This recipe, while inspired by the classic, adds a few modern twists. Such as the inclusion of whole wheat flour, oats, orange zest, and dried fruit. These additions enhance the flavor.
There’s something inherently comforting about the aroma of freshly baked bread. And this soda bread, with its slightly sweet and nutty flavor, is particularly appealing.
It’s a bread that’s perfect for sharing with family and friends. It’s a taste of tradition, with a modern twist. It is a perfect combination.
Homemade Focus
I’m a strong advocate for homemade food, and bread making is one of my favorite culinary pursuits. Making your own Irish Soda Bread is a rewarding experience. And it’s surprisingly easy.
Store-bought soda bread often lacks the depth of flavor and the tender crumb that you can achieve with homemade. Plus, you can control the ingredients. And avoid any unwanted additives.
This recipe is a testament to the fact that homemade bread doesn’t have to be intimidating. It’s a quick bread, which means it doesn’t require yeast or a long proofing time. It’s perfect for beginner bakers.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the joy of baking bread. And to enjoy the deliciousness of homemade goodness.
Flavor Goal
The flavor goal of this Irish Soda Bread is to achieve a balance of slightly sweet, nutty, and subtly tangy notes. With a tender, slightly dense crumb and a golden-brown crust.
The all-purpose flour and whole wheat flour provide the base of the bread, creating a hearty and flavorful loaf. The rolled oats add a touch of nuttiness and texture.
The cold unsalted butter contributes richness and creates those desirable pockets of tenderness. The buttermilk adds a subtle tanginess and helps to create a moist crumb.
The egg adds richness and helps to bind the ingredients together. The honey provides a touch of sweetness. The orange zest adds a bright, citrusy note.
The dried currants and golden raisins add pops of sweetness and chewiness. The overall effect is a bread that’s both flavorful and satisfying.
Ingredient Insights
Let’s take a closer look at the ingredients. First, we have all-purpose flour and whole wheat flour. This combination creates a bread with a good balance of structure and flavor.
Rolled oats add a touch of nuttiness and texture to the bread. Salt enhances the flavors of the other ingredients.
Baking soda and baking powder are the leavening agents, which help the bread rise and create a light and airy texture. Cold unsalted butter, cut into small cubes, is essential.
Buttermilk adds a subtle tanginess and helps to create a tender crumb. One large egg adds richness.
Honey provides a touch of sweetness and helps to create a golden-brown crust. Grated orange zest adds a bright, citrusy note that complements the other flavors beautifully.
Finally, dried currants and golden raisins add pops of sweetness and chewiness to the bread. You can substitute other dried fruits.
Essential Equipment
You’ll need a few basic baking tools to make this Irish Soda Bread:
A large mixing bowl for combining the dry ingredients.
A medium bowl for whisking together the wet ingredients.
A pastry blender (or two knives) for cutting the butter into the flour.
A wooden spoon for stirring the dough.
A baking sheet lined with parchment paper or a silicone baking mat.
A serrated knife for cutting the “X” into the top of the loaf.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good, large bowl and a pastry blender (or two knives) for cutting in the butter.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 3 ¼ cups all-purpose flour
- ½ cup whole wheat flour
- ¼ cup rolled oats
- 1 ½ teaspoons salt
- 1 ¼ teaspoons baking soda
- 1 teaspoon baking powder
- 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
These are the measurements from the recipe.
Remember to use fresh, high-quality ingredients whenever possible. It will make a noticeable difference in the final flavor and texture of the bread.
Step-by-Step Instructions
Ready to bake some delicious Irish Soda Bread? Here’s a detailed, step-by-step guide:
1. Preheat the Oven and Prepare Baking Sheet:
Preheat your oven to 375 degrees F (190 degrees C).
Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the bread from sticking and make cleanup easier.
2. Combine Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, salt, baking soda, and baking powder until well combined.
3. Cut in the Butter:
Add the cold, cubed butter to the flour mixture.
Cut the butter into the flour using a pastry blender (or two knives) until the mixture resembles coarse crumbs. You want the butter to be evenly distributed throughout the flour. With some pea-sized pieces remaining.
4. Combine Wet Ingredients:
In a medium bowl, beat together the buttermilk, egg, honey, and orange zest until well combined.
5. Combine Wet and Dry Ingredients:
Pour the buttermilk mixture, dried currants, and golden raisins into the flour-butter mixture.
Stir with a wooden spoon until a wet, sticky dough comes together. Be careful not to overmix the dough. Overmixing can result in a tough bread.
6. Shape the Dough:
Turn the dough out onto a well-floured work surface.
Press the dough together gently into a ball. Cut the ball into 2 equal pieces.
Form each piece into a smooth, round loaf.
7. Prepare for Baking:
Transfer the loaves to the prepared baking sheet, spacing them a few inches apart.
Let the loaves rest for 15 minutes. This allows the gluten in the flour to relax, resulting in a more tender bread.
Cut a ½-inch-deep “X” into the top of each loaf using a serrated knife. This helps the bread to expand evenly during baking.
8. Bake:
Bake in the preheated oven for about 45 minutes, or until the bread is golden brown and fragrant. And a toothpick inserted into the center comes out clean.
9. Cool:
Transfer the baked loaves to a wire rack to cool completely before slicing. This is important, as the bread will continue to cook as it cools.
10. Serve:
Once cooled, slice the Irish Soda Bread and serve. Enjoy!
Troubleshooting
Even with a well-tested recipe, things can sometimes go wrong. Here are a few common issues and how to fix them:
Problem: The bread is tough.
Solution: Make sure you’re not overmixing the dough. Overmixing develops the gluten in the flour, resulting in a tough bread. Mix the dough just until the ingredients are combined. Also, make sure your butter is cold.
Problem: The bread is dry.
Solution: Make sure you’re not overbaking the bread. Check it for doneness a few minutes before the recommended baking time. You can also add a bit more buttermilk to the dough next time.
Problem: The bread is too dense.
Solution: Make sure your baking soda and baking powder are fresh. These leavening agents lose their effectiveness over time. Also, make sure you’re not packing the flour too tightly when measuring it.
Problem: The bread is sticking to the work surface. Solution: Generously flour your working space.
Problem: The bread is bland. Solution: Add more salt, or more honey.
Tips and Variations
Here are some tips and variations to help you customize this Irish Soda Bread:
Tip: For an even richer flavor, use cultured buttermilk instead of regular buttermilk.
Tip: If you don’t have rolled oats, you can use quick-cooking oats instead.
Tip: To make individual soda bread rolls, divide the dough into smaller portions before baking.
Variation: Omit the dried fruit for a more traditional, savory soda bread.
Variation: Add other dried fruits, such as cranberries, raisins, or chopped dates.
Variation: Add chopped nuts, such as walnuts or pecans, to the dough for extra texture and flavor.
Variation: Add grated cheese, such as cheddar or Parmesan, to the dough for a cheesy soda bread.
Variation: Brush the top of the loaves with melted butter before baking for an extra buttery crust.
Serving and Pairing Suggestions
This Irish Soda Bread is incredibly versatile:
Serving Suggestions:
Serve it warm or at room temperature.
Serve it with butter, jam, honey, or your favorite spread.
Serve it alongside soup, stew, or chili. It’s especially delicious with Irish Stew!
Serve it as part of a breakfast or brunch spread.
Serve it with a cheese board or charcuterie board.
Pairing Suggestions:
This bread pairs well with a variety of foods and beverages.
It’s delicious with butter and jam for breakfast or a snack.
It’s also great with savory dishes, such as soups, stews, and roasts.
For beverages, try a cup of tea, coffee, or a glass of milk.
A glass of Irish whiskey or a pint of Guinness stout would also be appropriate!
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming the bread is cut into 16 slices):
- Calories: Approximately 150-200
- Protein: 4-5 grams
- Fat: 5-7 grams (mostly from the butter)
- Carbohydrates: 20-25 grams
- Fiber: 1-2 grams
This is a general estimate. This Irish Soda Bread is a good source of carbohydrates. And provides some protein and fiber.
It does contain butter, which adds fat and calories. But you can reduce the amount of butter slightly if you prefer.
Overall, it’s a relatively wholesome and satisfying bread, especially when enjoyed in moderation.
PrintChef John’s Irish Soda Bread
This Chef John’s Irish Soda Bread is a rustic, flavorful, and surprisingly easy bread to make! I’ve always been intrigued by soda bread. With its simple ingredients and quick baking time
Ingredients
- 3 ¼ cups all-purpose flour
- ½ cup whole wheat flour
- ¼ cup rolled oats
- 1 ½ teaspoons salt
- 1 ¼ teaspoons baking soda
- 1 teaspoon baking powder
- 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
Instructions
1. Preheat the Oven and Prepare Baking Sheet:
Preheat your oven to 375 degrees F (190 degrees C).
Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the bread from sticking and make cleanup easier.
2. Combine Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, salt, baking soda, and baking powder until well combined.
3. Cut in the Butter:
Add the cold, cubed butter to the flour mixture.
Cut the butter into the flour using a pastry blender (or two knives) until the mixture resembles coarse crumbs. You want the butter to be evenly distributed throughout the flour. With some pea-sized pieces remaining.
4. Combine Wet Ingredients:
In a medium bowl, beat together the buttermilk, egg, honey, and orange zest until well combined.
5. Combine Wet and Dry Ingredients:
Pour the buttermilk mixture, dried currants, and golden raisins into the flour-butter mixture.
Stir with a wooden spoon until a wet, sticky dough comes together. Be careful not to overmix the dough. Overmixing can result in a tough bread.
6. Shape the Dough:
Turn the dough out onto a well-floured work surface.
Press the dough together gently into a ball. Cut the ball into 2 equal pieces.
Form each piece into a smooth, round loaf.
7. Prepare for Baking:
Transfer the loaves to the prepared baking sheet, spacing them a few inches apart.
Let the loaves rest for 15 minutes. This allows the gluten in the flour to relax, resulting in a more tender bread.
Cut a ½-inch-deep “X” into the top of each loaf using a serrated knife. This helps the bread to expand evenly during baking.
8. Bake:
Bake in the preheated oven for about 45 minutes, or until the bread is golden brown and fragrant. And a toothpick inserted into the center comes out clean.
9. Cool:
Transfer the baked loaves to a wire rack to cool completely before slicing. This is important, as the bread will continue to cook as it cools.
10. Serve:
Once cooled, slice the Irish Soda Bread and serve. Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Chef John’s Irish Soda Bread journey! Here’s a quick summary:
Summary: This Chef John’s Irish Soda Bread is a rustic and flavorful quick bread made with all-purpose flour, whole wheat flour, rolled oats, buttermilk, butter, egg, honey, orange zest, dried currants, and golden raisins. It’s easy to make and perfect for any occasion.
Q&A:
Q: Can I make this bread without a stand mixer?
A: Yes, absolutely! This recipe doesn’t require a stand mixer. You can mix the ingredients by hand using a large bowl and a wooden spoon.
Q: Can I make this bread ahead of time?
A: This bread is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze it for longer storage.
Q: I’m allergic to dairy. Can I make this without buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk (or a non-dairy milk alternative) and letting it sit for 5 minutes.
Q: I don’t like raisins, do I have to add them? A: No. Simply omit.
Q: Can I bake it in a cast-iron? A: Yes. Make sure it is well greased.