irish soda bread recipe is a 100% whole wheat bread that uses baking soda and powder for leavening… it’s a “craggy” everyday Irish loaf that’s enriched with sugar and a touch of butter!
If your looking for an authentic Irish bread to celebrate a bit o’ St. Patties Day around your house then this irish soda bread is really easy and yummy!! I’m also working on a delicious Irish Stew post for this week that will go fabulously with this irish soda bread!!!
I attended a class by King Arthur Flour and the demonstrator passed around their catalogs, which is when my eye spied this really yum Irish Buttermilk Brown Bread recipe (which I adapted a bit) so I jumped on their website and ordered in the irish-style wholemeal wheat so I could try this recipe! At first I thought I was making a giant biscuit!! But, WOW! it’s so much better than that… it’s like a cross between a bread and a biscuit : )
*recipe adapted from King Arthur Flour Irish Buttermilk Brown Bread
We LOVED this irish soda bread and my Irish mother thought it was wonderful too! If you can’t find this fun flour by St. Patricks Day, it would work just fine with any red whole wheat flour as well!!
Have fun and Happy St. Patties Day!!
Enjoy this yummy loaf with a bowl of Crock Pot Irish Stew for a delicious St. Patrick’s Day dinner!!
- 4 C irish-style wholemeal wheat or red whole wheat flour
- 3 Tbsp sugar
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1½ C + 1 Tbsp buttermilk
- 1 large egg
- 4 Tbsp melted butter, divided
- Preheat oven to 375 degrees.
- Spray with cooking spray a 2 quart baking dish, or 8-9″ cast-iron skillet.
- In a large bowl combine whole wheat flour, sugar, salt, baking soda, baking powder.
- In a smaller bowl beat together buttermilk and egg, slowly drizzle in 3 Tbsp melted butter while whisking.
- Make a well in the dry mixture, pour the liquid mixture into well and mix until combined. Will appear more as a stiff batter than a soft dough.
- Scoop the dough out of bowl and into baking dish, mounding in the center.
- Brush the load with the remaining 1 Tbsp butter.
- Wait 5 minutes for liquid to be absorbed by the flour before baking.
- Bake 35-40 minutes or until tooth pick inserted comes out clean.
- Serve warm.