It’s not too late to make and have a fresh loaf of bread on your table for St. Patrick’s Day!
This hearty whole grain soda bread can be made in the time it takes to prepare your dinner.
What makes Irish soda bread so appealing, other than how delicious it is, is its ease of preparation. It’s a quick bread that uses baking soda as a leavening agent, it doesn’t have to rise like traditional yeast bread, which means that fresh bread can be enjoyed in no time.
And let’s be real, the goodness of fresh from the oven bread is beyond words.
I also love how dense this bread is. This is not a fluffy loaf of bread, it is wholesome and quite substantial. It’s bread with a purpose!
It makes the perfect accompaniment to any soup or stew and also makes excellent toast for breakfast the next day.
- 3 cups whole wheat flour
- 1 cup all-purpose or spelt flour
- 1 Tbsp salt
- 1 tsp baking soda
- ¾ tsp baking powder
- 2 cups buttermilk or 2 cups milk with 2 Tbsp vinegar
- 2 Tbsp maple syrup
- ½ cup currants or raisins
- mixed seeds for topping (optional)
- Preheat oven to 375ºF.
- Combine flours, sugar, salt, baking soda, and baking powder. Add milk and syrup and stir until you have a soft dough, similar to a biscuit dough.
- Knead the dough briefly, on a lightly floured surface, until it is smooth looking. Form it into a round and place it on a parchment lined baking tray. Cut a large cross on the top of the loaf with a very sharp knife. Brush with a bit of milk and sprinkle with seeds, if desired.
- Place into the oven and bake for 35 to40 minutes, until it has turned a nice brown and sounds hollow when you tap it with your knuckles. The cross on the top will have spread into a sort of deep gash, which is characteristic of Irish soda bread.
Are you making anything special for St. Patrick’s Day?