Serves 10
60 min
Irish Morning Bread
Recipe GLPRf2c71aed17082e
A wholesome Irish soda bread enriched with rolled oats, golden raisins, and a touch of sweetness. This rustic quick bread is tender on the inside with a light crust, perfect for breakfast or afternoon tea. Made with simple pantry staples and buttermilk for authentic flavor and texture.
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Ingredients
2 cups whole wheat flour
4 tablespoons granulated sugar
1½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
1.06 cups buttermilk
1 cup rolled oats
1 cup golden raisins
granulated or raw sugar for topping
Directions
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, 4 tablespoons granulated sugar, baking powder, baking soda, and salt.
Add the cold butter pieces to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
Fold in the rolled oats and golden raisins until evenly distributed throughout the dry ingredients.
Create a well in the center of the mixture and pour in the buttermilk. Gently fold and stir until the dough just comes together, being careful not to overwork it. The dough should be slightly shaggy and moist.
Turn the dough out onto the prepared baking sheet and gently shape it into a round loaf about 7 inches in diameter, using floured hands to prevent sticking.
Score the top of the loaf with a sharp knife, making a shallow cross about ½ inch deep across the surface.
Sprinkle the top of the loaf generously with granulated or raw sugar for topping.
Bake for 40 to 45 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean.
Transfer the baked bread to a wire rack and allow it to cool for at least 15 minutes before slicing and serving.
