Irish Soda Bread with Whiskey Butter

Mar 16

A Flaweless Twist on an Irish Tradition 🍀

Prep Time: 10 minutes
Bake Time: 40 minutes
Yield: 1 loaf

This recipe is not a traditional one. In fact, some might say that putting fruit and nuts in Irish Soda Bread is just wrong! In other words this is not a perfect recipe; it’s a FLAWELESS one! This bread is not made with yeast so for me, it’s more like making a big delicious biscuit. Try it with some whiskey butter and a good cup of black tea! Video tutorial followed by full recipe below! Happy St. Patrick’s Day! 🍀

INGREDIENTS - Irish Soda Bread

Butter for the baking pan, softened

3 cups whole wheat flour

1 cup all-purpose white flour ( or for a GF loaf, use 4 cups King Arthur gluten free flour)

1 tablespoon sugar

1 tablespoon salt

1 level teaspoon baking soda

3/4 teaspoon baking powder

2 cups buttermilk

1/2 cup currents, heaping

1/2 cup raisins, heaping

1/2 cup walnuts, roughly chopped

1 teaspoon caraway seeds, plus more for sprinkling on top

METHOD

Preheat oven to 375ºF.
In the bowl of a stand mixer with a paddle attachment, combine flour, sugar, salt, baking soda, and baking powder.
Add buttermilk a little at a time until you have a soft dough that looks like biscuit dough.
Add currents, raisins, walnuts and caraway seeds and mix until just distributed.
Turn dough out onto a lightly floured surface and knead for 2 or 3 minutes, until it’s quite smooth. Form it into a round cake. Place it in a well-buttered 9-inch cake pan and cut a large cross on the top of the loaf with a serrated knife.
Sprinkle surface with more caraway seeds.
Bake for 35 to 40 minutes, until it has turned a nice brown and sounds hollow when you tap it with your knuckles.
Let the loaf cool completely before cutting it into very thin slices. Serve with Irish Whiskey Butter.