There are debates about what should be in a ‘traditional’ Irish soda bread, but this is the way I have always made it.
The recipe first came from the local newspaper, but I have altered it over the years to my liking. Soda bread is leveled with baking soda (and baking powder sometimes) rather than yeast, which makes it extremely easy and quick to make. Hope you enjoy.
Whole Wheat Irish Soda Bread
- 2 cups whole wheat flour
- 4 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons butter (cold, and cut into 1/2 inch piece)
- 1 cup buttermilk
- 1 cup raisins
Preheat the oven to 350 degrees. Grease an 8 inch circular pan, or an 8 inch cast iron skilelt with butter or oil.
Mix the flour, 3 tablespoons granulated sugar, baking powder, baking soda, and salt in a bowl.
Add the cubed butter to the flour mixture and massage with your hands into the flour until the largest pieces of butter are the size of peas.
Add the raisins to the flour mixture and mix to coat the raisins (this allows an even suspension of raisins throughout the bread)
Add the buttermilk and mix until no flour streaks can be seen.
Transfter the dough to the prepard pan and sprinkle with the remaining tablespoon of sugar. Bake for 30-40 minutes until golden brown and knife inserted into the bread comes out with no crumbs sticking to it.