Serves 8
60 min
Irish Soda Bread with Nuts
Recipe GLPR6ea2c5c6ee9646
A traditional Irish soda bread enriched with toasted walnuts and plump currants. This hearty, simple loaf requires no yeast or kneading, relying instead on the chemical reaction between baking soda and buttermilk to rise. The result is a dense, flavorful bread with a tender crumb and subtle sweetness from the dried fruit.
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Ingredients
3 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup currants, soaked in water for 10 minutes and drained
1 cup walnuts, toasted and chopped
1 1/2 cups buttermilk
Directions
Preheat your oven to 375°F (190°C). Lightly grease a round 8-inch baking pan or cast iron skillet.
Soak the currants in warm water for 10 minutes until plump, then drain well and set aside.
Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring occasionally, until fragrant. Set aside to cool, then chop coarsely.
Sift together the flour, baking soda, and salt in a large mixing bowl to distribute the leavening evenly.
Fold in the drained currants and toasted walnuts until evenly distributed throughout the dry mixture.
Add the buttermilk to the flour mixture and gently stir with a wooden spoon until a shaggy dough forms. Do not overmix; the dough should be slightly sticky and rough.
Turn the dough out onto a lightly floured surface and gently shape it into a round loaf about 2 inches thick. Transfer to the prepared pan.
Using a sharp knife, cut a shallow cross pattern into the top of the loaf to help it bake evenly.
Bake for 40 to 45 minutes until the bread is golden brown on top and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before slicing.
