Irish Soda Bread

Ingredients

• 4 tablespoons Unsalted Butter (cold, diced into tiny pieces)
• 2.5 cups All-Purpose Flour (sifted)
• 1 cup Whole Wheat Flour (white whole wheat flour; can use regular whole wheat)
• 1 teaspoon Baking Soda (ensure it is fresh for proper rise)
• 1 teaspoon Salt (fine sea salt)
• 1.5 cups Buttermilk (room temperature)
• 1 Large Egg (room temperature)
• 0.25 cup Honey (liquid sweetener)
• 1 cup Raisins (plump, preferably golden raisins)
• 2 tablespoons Unsalted Butter (melted, for brushing hot bread)

Instructions

1. Dice Cold Butter

   Cut the cold unsalted butter into tiny dice (about 1/4‑inch pieces) and return it to the refrigerator until needed.

   Time: PT5M

2. Combine Dry Ingredients

   In a very large bowl, add 2½ cups all‑purpose flour, 1 cup whole‑wheat flour, 1 tsp baking soda, and 1 tsp salt. Whisk until fully combined.

   Time: PT3M

3. Mix Wet Ingredients

   In a separate bowl, whisk together 1½ cups buttermilk, 1 large egg, and ¼ cup honey until smooth.

   Time: PT2M

4. Cut Butter into Flour

   Remove the diced butter from the fridge, coat each piece in the flour mixture, then use a pastry cutter (or two knives) to cut the butter into the flour until the mixture resembles coarse crumbs.

   Time: PT5M

5. Form the Dough

   Make a well in the center of the flour‑butter mixture, pour in the wet ingredients, and stir with a wooden spoon until a very wet dough forms. Fold in 1 cup raisins.

   Time: PT4M

6. Shape the Loaf

   Generously flour a clean surface, dump the dough onto it, and gently pat it into a ball, folding it over itself to create a little volume. Flip the ball and shape it into a smooth sphere.

   Time: PT5M

7. Rest the Dough

   Place the dough ball onto a piece of butter‑greased parchment cut to fit a 10‑inch cast‑iron skillet. Let it rest for 15 minutes so the baking soda reacts with the buttermilk.

   Time: PT15M

   Temperature: room temperature

8. Preheat Oven

   While the dough rests, preheat the oven to 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

9. Score the Bread

   Using a serrated knife, cut a deep “X” into the top of the loaf; this helps the bread expand and gives the classic look.

   Time: PT1M

10. Bake

    Place the skillet in the oven and bake for 35‑40 minutes, until the crust is golden brown and tapping the top produces a hollow sound.

    Time: PT35M

    Temperature: 375°F

11. Brush with Butter

    Immediately after removing from the oven, brush the hot loaf with 2 tbsp melted butter for a glossy finish.

    Time: PT2M

Nutrition Facts

Calories

416

Protein

8 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted Butter: Salted butter (reduce added salt), Margarine
• Instead of All-Purpose Flour: Bread flour
• Instead of Whole Wheat Flour: Regular whole wheat flour
• Instead of Buttermilk: Milk + 1 tbsp lemon juice per cup
• Instead of Honey: Maple syrup
• Instead of Raisins: Dried cranberries, Currants
• Instead of Unsalted Butter: Melted margarine

Equipment Needed

• Large Mixing Bowl
• Small Mixing Bowl
• Whisk
• Pastry Cutter
• Wooden Spoon
• Measuring Cups and Spoons
• 10‑inch Cast Iron Skillet
• Parchment Paper
• Serrated Knife
• Cooling Rack (optional)
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Keeping the butter cold and cutting it into the flour to create a flaky texture.
• Allowing the dough to rest so the baking soda reacts with the buttermilk.
• Scoring a deep X on the top to control expansion and give the traditional look.
• Baking until a hollow sound is heard, indicating the interior is fully set.
• Brushing the hot loaf with melted butter for flavor and shine.

Chef Tips from the Video

• Use the coldest butter possible; it creates pockets of steam that make the crumb tender.
• Buttermilk adds acidity that reacts with baking soda for lift without yeast.
• For extra flavor, toast the raisins lightly before folding them into the dough.
• If you prefer a sweeter loaf, increase honey to ⅓ cup.

Troubleshooting

Storage

Refrigerator: Wrap tightly in foil or a plastic bag; keep for up to 3 days.

Freezer: Freeze wrapped loaf for up to 2 months; thaw at room temperature before reheating.

Room temperature: If consumed within a day, keep in a bread box or wrapped loosely.

Make-Ahead Tips

• The loaf can be baked a day ahead; reheat in a 300°F oven for 10 minutes before serving.
• Slice and freeze individual portions; toast directly from frozen for a quick snack.

Frequently Asked Questions