Irish American Soda Bread Recipe
This is a sweet dark version of Irish soda bread. It is made with whole wheat flour, raisins, caraway seeds, and tangy buttermilk, with a crunchy sugar topping.
Adapted from the King Arthur Flour Soda Bread Recipe
Prep: 15 minutes | Cook: 1 hour | Yield: 1 loaf
- 1 1/2 cups all-purpose flour
- 1 1/2 cups wheat flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 cup granulated sugar + 2 tablespoons
- 1 cup raisins
- 1 tablespoon caraway seeds
- 1 large egg
- 1 3/4 cups buttermilk
- 1/4 cup butter, melted
- 1 tablespoon milk
- 1 tablespoon coarse white sugar
- Preheat the oven to 375°F. Grease a 9″ x 5″ loaf pan.
- In a large bowl, combine the flours, salt, baking soda, baking powder, and sugar. Stir in raisins and caraway seeds. Set aside.
- In another bowl, whisk together the egg and buttermilk. Add to the dry ingredients and combine by gently stirring. Stir in the melted butter.
- Transfer batter to the prepared pan. With the back of a spoon make an indention or “moat” around all the edges of the pan. Drizzle the top of the bread with the 1 tablespoon of milk (the moat will keep the milk on top of loaf and not running down the sides.) Sprinkle top with coarse white sugar.
- Bake for 50 minutes to an 1 hour, or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and gently run a knife around the sides of the bread to loosen from pan. Allow bread to cool for 5 minutes, then turn it out onto a rack to cool. Cool completely before slicing. Store in an airtight container.
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