This Irish Soda Bread is so fast and so easy. Just mix up the ingredients and go! I originally found out about soda breads from The Great British Baking Show. I learned on the show that the soda bread went well with wheat from the way it rises (baking soda mixed with an acid is the most common) Well, I wanted a good wheat bread recipe since they usually came out dense and dove into research.
Well fast forward 4 years and I’ve come up with my version of soda bread. Half wheat, Half plain, Lots of dried fruits.
You simple mix up all your ingredients and run for it. I usually have the bread mixed up fast than my oven can preheat. That’s how easy this Irish Soda Bread is!! You can use any chopped up dried fruit you want. I currently use lots of cherries. From my readings it’s only Irish soda bread if you use raisin though. I’m not 100% positive on that though. I just know it’s yummy!
Here are some important tips to get the best results you can:Jump to Recipe
- Once you start to mix in the butter milk work as fast as you can. One the butter milk is added it starts a chemical reaction with the baking soda. That reaction is what will give your bread rise. So, you want it in the oven rising as soon as you can after adding the buttermilk
- If you don’t have butter milk add 1 Tbsp of white vinegar to the measured amount of regular milk and let it sit for about 15 minutes.
- When you score your bread you should almost be cutting your bread in half. Period. Trust me. Otherwise it won’t release steam properly or bake well.
So that’s it: mix it up, chunk it in the oven, done!
If you want a lighter bread quick, check out my one hour bread!
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Quick Irish Soda Bread
- 1⅔ Cups Whole Wheat Flour
- 1⅔ Cups All Purpose Flour Plus extra for dusting
- 1 Tsp Salt
- 1 Tsp Baking Soda
- 1⅔ Cups Buttermilk
- 1 Cup Rasins You can substitute with any chopped dried fruits you like.
- Preheat oven to 400°F and line a baking sheet with baking parchment.
- Mix flours, salt, and the baking soda in a mixing bowl.
- Add in half buttermilk and mix. Slowly add the rest of the buttermilk until you have a sticky dough.As always you may need a little more or less depending on environmental factors.
- Quickly tip out on a floured surface, shape into a ball, and flatten it slightly with the palm of your hand.
- Transfer to your baking sheet and using a SHARP knife cut the round into quarters. Cutting ALMOST all the way through the dough.
- Baking for 40-55 minutes. Until it sounds hallow when tapped on the bottom and is a deep dark color. My loaves usually take 45-50 minutes.
- Allow to cool on a wire rack.