A trip through Ireland taught me one thing: not all soda breads are created equal! From cozy B&Bs in Cork to bustling bakeries in Dublin, I tasted countless variations, each with its own unique charm. After years of baking, I’ve perfected my own version, combining the best elements of every loaf I tried. This recipe is the one—the one that fills our home with an irresistible aroma and vanishes from the cooling rack in a single day. It’s rustic, slightly sweet, and has the most wonderfully tender crumb. I can’t wait for you to try it!
Ingredients
• 2 ½ cups / 300g unbleached all-purpose flour
• ½ cup / 60g whole wheat flour
• ½ cup / 100g granulated sugar
• ¾ teaspoon / 4g salt
• 2 teaspoons / 10g baking soda
• 4 tablespoons / 57g cold unsalted butter, cut into small cubes
• 1 cup / 150g raisins
• 2 tablespoons / 14g caraway seeds
• 1 ½ cups / 360ml buttermilk or plain low-fat yogurt
• 1 tablespoon / 15ml milk, for brushing
Instructions
1. Prepare Your Pan and Oven: Preheat the oven to 350°F / 175°C. Generously butter an 8-inch round cake pan. If using a glass dish, reduce the oven temperature to 325°F / 165°C.2. Combine Dry : In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, salt, and baking soda until well combined.3. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the raisins and caraway seeds.4. Add Wet : Pour in the buttermilk or yogurt and stir with a fork until just combined. The dough will be sticky and shaggy; do not overmix. If it seems too dry, add another tablespoon of buttermilk.5. Knead and Shape: Turn the dough out onto a lightly floured surface. Knead gently for about 1 minute, just until it comes together. Shape it into a round loaf and place it in your prepared cake pan.6. Score and Bake: Using a sharp knife or kitchen scissors, cut a deep ‘X’ across the top of the loaf. Brush the surface with milk. Bake for 60 minutes, or until the loaf is golden brown and a skewer inserted into the center comes out clean.7. Cool Completely: Remove the bread from the pan and let it cool on a wire rack. For the best texture and easiest slicing, allow it to cool completely before serving.
Nutritional Information
• Serving Size: 1 slice (1/20th of loaf)
• Calories: 145 kcal
• Carbohydrates: 28g
• Protein: 3g
• Fat: 2.5g
• Sugar: 11g
• Sodium: 250mg
• Disclaimer: is an estimate and may vary.
Pro Tips
• for Perfect Soda Bread
• Use very cold butter and buttermilk. This helps create a tender, flaky crumb, similar to a scone.
• Do not overwork the dough. Mix and knead only until the are just combined. Overmixing develops gluten and will result in a tough, dense loaf.
• For a softer crust, place the warm loaf in a plastic bag or wrap it in a clean tea towel for the last 30 minutes of cooling. This traps steam and tenderizes the exterior.
• Feel free to customize your add-ins. Swap the raisins for dried cranberries or currants, or omit the caraway seeds if they aren’t to your taste.
