Irish Soda Bread
Recipe by Lisa Zerdes, Weavers Way Member and Professional Pastry Chef
- 3 cups all-purpose flour, plus 1 tbsp. for the raisins
- 1 cup whole wheat flour
- 6 tbsp. sugar
- 1 tsp. baking soda
- 1-½ tsp. salt
- 4 tbsp. cold unsalted butter, cut into ½-inch dice
- 1-¾ cup cold buttermilk, shaken (If you don’t have buttermilk, just add 1 tbsp. lemon juice or white vinegar for each 1 cup of milk. For this recipe, add 1-½ tbsp. of the acid to 1-¾ cups of milk)
- 1 large egg, lightly beaten
- 1 tbsp. grated orange zest (from 1 large orange)
- 1 cup dark raisins or currants
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Combine flours, sugar, baking soda, and salt in a bowl using an electric mixer fitted with a paddle attachment. Add butter and mix on low speed until the butter is mixed into the flour.
- With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the raisins or currants with 1 tbsp. of flour and mix into the dough. The dough will be very wet.
- Pour the dough onto a well-floured counter and knead it a few times into a round loaf. If there are any raisins on the counter, just press them back into the dough.
- Place the loaf on the prepared sheet pan and bake for 45-55 minutes or until a cake tester comes out clean.