Homemade Irish Soda Bread with Raisins (Brown Bread)

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 1 cup Whole Wheat Flour (sifted, gives a nutty flavor)
• 1 teaspoon Baking Soda (also called sodium bicarbonate)
• 1 teaspoon Sea Salt (adds flavor, added after sifting)
• 1.5 cups Cold Buttermilk (can substitute with soured milk)
• 1 Egg (large, room temperature)
• 1 cup Raisins (can substitute with currants)
• 1 teaspoon Caraway Seeds (optional, traditional flavor)
• 2 tablespoons Turbinado Sugar (coarse sugar for topping, optional)

Instructions

1. Sift Dry Ingredients

   Place the all‑purpose flour, whole wheat flour, and baking soda into a fine mesh sieve. Add sea salt after sifting. Sift into a large mixing bowl to remove any lumps.

   Time: PT5M

2. Create a Well and Add Wet Ingredients

   Make a well in the center of the sifted dry ingredients. Pour the cold buttermilk into the well, then crack the egg on top. Whisk the egg into the buttermilk until fully combined.

   Time: PT3M

3. Add Raisins (and Optional Caraway)

   Stir in the raisins and, if using, the caraway seeds. Distribute evenly throughout the dough.

   Time: PT2M

4. Combine the Dough

   Using your hands (or a sturdy spoon), mix the dough until it comes together into a soft, slightly sticky ball. It should feel moist but not wet.

   Time: PT5M

5. Shape the Loaf

   Lightly flour a clean work surface. Turn the dough onto it and gently shape it into a round ball, using a cupping motion with your hands.

   Time: PT3M

6. Transfer to Baking Sheet

   Place the shaped dough onto a parchment‑lined baking sheet. Pat it down just enough so it sits flat but still retains some height.

   Time: PT2M

7. Score the Top

   Using a very sharp chef’s knife, cut a deep cross (about ¾‑1 inch deep) into the center of the loaf. This helps the bread expand evenly while baking.

   Time: PT2M

8. Add Turbinado Sugar

   Sprinkle the turbinado (coarse) sugar evenly over the scored top for a sweet, crunchy crust.

   Time: PT1M

9. Bake

   Place the sheet in a pre‑heated oven and bake at 375°F for 35‑40 minutes, or until the crust is deep golden brown and a toothpick inserted comes out clean.

   Time: PT37M

   Temperature: 375°F

10. Cool

    Remove the bread from the oven and let it cool on a wire rack for about 10 minutes before slicing with a serrated knife.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

35 g

Fat

3 g

Fiber

3 g