Irish Soda Bread Currants (Printable Version)
Tender Irish quick bread with currants and caraway, ideal for a wholesome breakfast or tea.
# What You Need:
→ Dry Ingredients
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 2 teaspoons caraway seeds
→ Add-ins
06 - 3/4 cup dried currants
→ Wet Ingredients
07 - 1 3/4 cups buttermilk, plus more for brushing
08 - 4 tablespoons unsalted butter, melted and slightly cooled
09 - 1 large egg
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and caraway seeds until evenly blended.
03 - Stir in the currants until evenly distributed throughout the flour mixture.
04 - In a separate bowl, whisk together buttermilk, melted butter, and egg until fully combined.
05 - Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or spatula until just combined. The dough will be sticky; do not overmix.
06 - Turn the dough onto a floured surface and gently knead a few times to bring it together. Shape into a round loaf about 8 inches wide.
07 - Transfer the loaf to the prepared baking sheet. With a sharp knife, slash a deep X on top. Brush with a little extra buttermilk.
08 - Bake for 35 to 40 minutes, or until golden brown and a skewer inserted into the center comes out clean.
09 - Cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set.
# Expert Advice:
01 -
- It comes together in under an hour, no yeast or proofing required, perfect for when you need fresh bread fast
- The combination of sweet currants and aromatic caraway creates this incredible old world flavor profile that feels special without being fussy
02 -
- Overmixing soda bread develops too much gluten, making it tough instead of tender, so stop as soon as the flour disappears
- The buttermilk needs to be fresh and properly acidic to activate the baking soda, otherwise your bread will not rise properly
03 -
- Cut the X deep, at least halfway through the loaf, to help the heat penetrate the center and encourage proper baking
- Use room temperature ingredients to ensure even distribution and proper activation of the baking soda