Classic Irish soda bread is easier to make than you think - no yeast, simple ingredients, and delicious spread with homemade honey butter!
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 1loaf (about 12 slices)
Author katiebirdbakes.com
Ingredients
For Irish soda bread:
2cupswhite whole wheat flour(I used King Arthur Flour)
2cupsall-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonsalt
2tablespoonsbrown sugar
2 1/4cupsbuttermilk*(see notes below)
For honey butter:
1/4cup (1/2 stick)unsalted butter, softened to room temperature
1tablespoonhoney(or more to taste)
1/8teaspoonsalt(or more to taste)
Instructions
For Irish soda bread:
Preheat oven to 375 degrees F.
In a large bowl, whisk together the flours, baking soda, baking powder, salt, and brown sugar. Once whisked, make a well in the center of the mixture.
Pour the buttermilk into the well, then with a fork or wooden spoon stir the buttermilk into the flour mixture in a circular motion, moving outwards slowly. Keep stirring until the mixture comes together as a smooth but sticky dough.
Turn the mixture out onto a floured surface (I used my marble board but a counter will work too), sprinkle a pinch of flour on top, and knead 6-8 times with your hands. Just gently pull one side of the dough outwards, then fold it over the top, and repeat, making sure you get to all sides of the dough, and it eventually forms a circular mound. The mixture will be quite sticky.
Transfer the dough to a parchment-lined baking sheet. With a sharp knife, slash an X into the top of the dough. Bake for 40-45 minutes, or until top is golden brown and the bread sounds hollow when tapped. A toothpick inserted in the center should come out clean.
Serve warm, spread with honey butter, and enjoy! Will keep 2-3 days well-wrapped on the counter.
For honey butter:
In a small bowl, whisk together the butter, honey, and salt. Taste and add more honey or more salt to taste. Store leftovers in the refrigerator.
Notes
*You can use store-bought buttermilk, or you can make your own "soured" milk from regular milk: for 1 cup buttermilk, just add 1 tablespoon lemon juice or white vinegar to a 1 cup measure, then fill the rest of the way with regular milk. Stir and let sit for about 10 minutes. I also use Saco powdered buttermilk, which you mix with water as a substitute for buttermilk. I find the taste is spot on, and you can have buttermilk any time you need it!Adapted from James Beard's recipe for soda bread, via Mark Bittman.