Irish Soda Bread
This Irish Soda Bread recipe uses only 4 ingredients to make a dense and soft bread with absolutely no rising time! Have a delicious, homemade bread ready to eat in just 40 minutes.
Servings:1 loaf
Ingredients
- 2 ½ cups flour, plus extra for dusting
- ½ tsp salt
- ½ tsp baking soda
- 1 ¼ cups buttermilk
- 1 cup dried cranberries or currants, optional
Instructions
- Preheat the oven to 350. Line a baking sheet with a piece of baking parchment dusted very generously with flour.
- In a large bowl combine the flour, salt and baking soda.
- Make a well in the middle and pour in the buttermilk. Using a fork, bring the mixture together into a shaggy dough. Add a little milk if the mixture won't come completely together; this might happen if your buttermilk has a higher than average fat content. Stir in the dried cranberries or currants (if using).
- Shape the dough into a ball (the best you can), and place it in the middle of the prepared baking sheet. Smooth the dough to create a uniform loaf and using a sharp knife, cut a cross in the top of the loaf.
- Bake for 30 minutes. The bread should be golden and sound hollow if you pick it up and tap the bottom. If you don't think it is cooked through, return it to the oven and check it every 5 minutes.
Notes
- Many Irish soda bread recipes include wholemeal flour; you can substitute up to half the all purpose flour in this loaf with wholemeal, but as wholemeal flour absorbs more liquid you may need to add a splash of milk to help bring the mixture together.
- This bread will keep well for up to 48 hours in an airtight container.
Nutrition
Calories: 1324 kcal, Carbohydrates: 253 g, Protein: 42 g, Fat: 13 g, Saturated Fat: 6 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 3 g, Cholesterol: 33 mg, Sodium: 2031 mg, Potassium: 740 mg, Fiber: 8 g, Sugar: 15 g, Vitamin A: 495 IU, Calcium: 393 mg, Iron: 15 mg