Serves 10
55 min
Irish Soda Bread
Recipe GLPRaaa6a5bb6a6906
A traditional Irish soda bread with a tender crumb and slight tang from buttermilk. Made with a blend of all-purpose and whole-wheat flour, this rustic loaf requires no yeast and comes together quickly. The optional herbs and oats add subtle flavor and texture. Perfect toasted with butter or served alongside soups and stews.
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Ingredients
8 tablespoons Cold unsalted butter
3 cups Unbleached all-purpose flour
1 cup Whole-wheat flour
1 teaspoon Baking soda
1¼ teaspoons Kosher salt
1¾ cups Cold buttermilk, plus more as needed
1 tablespoon Fresh chopped thyme leaves or chives (optional)
3 tablespoons Rolled oats (optional)
Directions
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, and salt.
Cut the cold butter into small cubes and add to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs.
If using the optional thyme or chives, stir them into the flour mixture now.
Create a well in the center of the dry ingredients. Pour in the cold buttermilk gradually while stirring with a wooden spoon until a shaggy dough forms. Add more buttermilk a tablespoon at a time if the dough is too dry—it should be moist but not sticky.
Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf about 1.5 inches thick, being careful not to overwork the dough.
Transfer the loaf to the prepared baking sheet. Using a sharp knife, cut a shallow cross about half an inch deep across the top of the loaf.
If using the optional oats, brush the top of the loaf lightly with a little extra buttermilk and sprinkle the oats over it.
Bake for 35 to 40 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove from the oven and transfer to a wire rack to cool. Serve warm or at room temperature.
