Posted in Quick Breads, St. Patrick's Day

Whole Grain Irish Soda Bread

irish soda breadOh. My. Yum.

This Irish Soda Bread recipe has been passed down from my mother, who got it from I-don’t-know-where but if I were to venture a guess, I’d put money on Betty Crocker. This is a bit of a non-traditional recipe in that it’s more like a quick bread – no kneading required. And that’s why I make it.

I’m just lazy like that.

My mom always made it in a loaf pan. It wasn’t until I got older (like late 30’s older – yikes!) that I figured out that it is not traditionally made as a quick bread in a loaf pan. Go figure.

And why is it that Irish Soda Bread tends to show up on American tables mainly on St. Patrick’s Day? We like to go anti-establishment here and make it several times in the winter. It pairs well with any soup or stew.

Technically, Irish Soda Bread is made with only baking soda, but I’ve added baking powder to this to help give the whole grain flour some lift.

Irish Soda Bread
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1¾ cup sprouted spelt flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup raisins
  • 1 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ cup melted butter
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Give it a stir with a fork or a whisk just to combine the ingredients.
  4. Add raisins and stir them in. They will be coated in flour. That's okay.
  5. In a separate bowl or a large measuring cup, whisk together buttermilk, egg and vanilla.
  6. Pour buttermilk mixture into flour and stir just until combined.
  7. While you let the batter sit, grease and flour a 9-inch round cake pan. If that doesn't take at least 5 minutes, go do something else and come back when its been 5 minutes. Trust me ... this makes a difference.
  8. Pour batter into the prepared pan.
  9. Bake for 25-27 minutes.
  10. Serve with lots of butter.
Notes
If you use all purpose, whole wheat or regular spelt flour, increase the amount to 2 cups.
I have tried making this with honey in place of the sugar and it is more dense. You could also omit the sugar altogether and serve with honey.
We like a lot of raisins in our soda bread. If you don't, you could get away with ¾ cup.
I used real, cultured buttermilk when making this. You should too.

I figure it goes without saying, but this is a big winner all the way around in our house.

It is that good.