Sweet Irish Soda Bread with Raisins

Name: Sweet Irish Soda Bread with Raisins
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 slices
Cuisine: Deutsch
Ingredients: 4 cups (500g) All-purpose flour; 1/4 cup Granulated sugar; 1 tsp Baking soda; 1 tsp Salt; 4 tbsp (56g) Cold unsalted butter, cut into small pieces; 1 3/4 cups (420ml) Buttermilk; 1 cup Raisins; 1 tsp Caraway seeds (optional); 1 large Egg, beaten (for egg wash, optional)

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This traditional Irish Soda Bread is a delightful treat, especially popular around St. Patrick's Day. Unlike yeast breads, it uses baking soda as a leavening agent, making it incredibly quick and easy to prepare without any proofing time. Slightly sweetened and dotted with plump raisins and optionally a touch of caraway seeds, it's perfect served warm with butter and jam, or alongside a hearty stew. Its rustic charm and simple ingredients make it a comforting classic.

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Prep Time15 min

Cook Time40 min

Servings8 slices

DifficultyEasy

Equipment

Large mixing bowlBaking sheetWhiskPastry blender (optional)Sharp knife

Instructions

1
Preheat oven to 200°C (400°F). Lightly grease a baking sheet or line with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and caraway seeds (if using).
2
Add the cold butter pieces to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the raisins until evenly distributed.
3
Make a well in the center of the dry ingredients and pour in the buttermilk. Mix with a wooden spoon or your hands just until a shaggy, soft dough forms. Be careful not to overmix, as this can lead to a tough bread.
4
Turn the dough out onto a lightly floured surface. Gently knead for about 30 seconds, just enough to bring the dough together into a round loaf. Do not overwork the dough. Transfer the dough to the prepared baking sheet.
5
Using a sharp knife, score a deep 'X' into the top of the loaf, extending almost to the edges. This helps the bread cook through evenly and is traditional. If desired, brush the top with a beaten egg for a golden crust.
6
Bake for 35-45 minutes, or until the crust is golden brown and the internal temperature reaches 93-96°C (200-205°F). If you tap the bottom of the loaf, it should sound hollow. Transfer to a wire rack to cool completely before slicing and serving.

Nutrition

Calories280 kcal

Protein7g

Fat7g

Carbohydrates

Frequently Asked Questions

Why is it called 'soda bread'?

It's called soda bread because baking soda (bicarbonate of soda) is used as the primary leavening agent instead of yeast. When baking soda reacts with the acid in buttermilk, it produces carbon dioxide gas, which causes the bread to rise quickly without needing a long proofing time.

Can I use different add-ins instead of raisins?

Yes, you can customize your soda bread! Dried cranberries, currants, chopped dried apricots, or even a mix of citrus zest can be used. For a savory version, omit the sugar and add chopped herbs (like rosemary or chives) and some shredded cheese.

How do I know when the soda bread is done baking?

The bread is done when the crust is golden brown, and if you tap the bottom of the loaf, it should sound hollow. For a more precise check, an instant-read thermometer inserted into the center of the loaf should register between 93-96°C (200-205°F).

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.