Irish Soda Bread

Irish Soda Bread

Thick, crisp, and packed with raisins and carroway seeds. This traditional Irish recipe is great for St. Patrick's Day. Best eaten freshly baked and warm or toasted.
  • Prep: 15 min
  • Cook: 30 hour
  • Total: 45 min
  • Yields one loaf
Irish Soda Bread

Carbohydrate Counts

Carbs-per-gram ratio: 0.5339

Serving Size 120g (about 64g carbs)

Carb calculations Weight Carbs
All purpose flour 711g (528g)
Sugar 36g (36g)
Raisins or currants 240g (186g)
Buttermilk (22g)
Net Weight 1446g (772g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • cooking spray
  • Preheat oven to 425°F. Grease an 8-inch to 10-inch cast iron skillet.
  • 711g / 25 ounces (about 4 ½ cups) all-purpose flour
  • 36g / 3 tablespoons sugar
  • 1 teaspoons salt
  • 1 teaspoon baking soda
  • In a bowl, whisk together the flour, sugar, salt, and baking soda.
  • 4 tablespoons butter
  • Add butter to dry ingredients and using a pastry cutter or two knives, cut the butter into small piece and incorporate into flour until it is the size of large pebbles.
  • 240g / 1 ½ cups raisins or currants
  • 1 tablespoon carroway seeds (optional)
  • Add raisins and carroway seeds (if using) and stir until combined. (Note: The carroway seeds add deep notes of anise to the bread. This strong flavor may be off-putting to people not accustomed to it, so you may want to omit them.)
  • 2 eggs
  • In a small bowl, beat eggs.
  • 1 ¾ cups buttermilk
  • Add buttermilk to eggs and stir to combine.
  • Pour buttermilk and eggs into bowl with dry ingredients. Using a wooden spoon, stir until ingredients have just combined.
  • Using your hands, gently knead the dough until it is rough and scrappy. Do not over mix or over knead the dough as the resulting bread will be tough.
  • Gentle shape dough into a round and place on a greased cast-iron skillet. Using a knife, score the top of the dough with ½ inch deep cut in an 'X' shape. Pull the dough back slightly to open the 'X'. Transfer to oven and bake until bread is golden and a knife or skewer inserted into the center comes out clean, about 30 minutes.
  • Cool 10 minutes before slicing and serving.
From . ( Adapted from Alison McQuade and her Nana. As printed in 'Soup, Salad, Saima: A recipe book from your loving colleagues at GlobalGiving.' (2008)
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