Serves 8
55 min
Irish-Ish Soda Bread
Recipe GLPRa78c406537e257
A rustic, hearty quick bread combining all-purpose and whole wheat flours with rolled oats for texture, leavened with baking soda and baking powder. Enriched with yogurt, egg, and butter for a tender crumb. This baker's loaf is inspired by traditional Irish soda bread but adapted for a modern pantry.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cup all-purpose flour
1½ cup whole wheat flour
½ cup old-fashioned rolled oats (large flake, not instant)
1½ tsp salt
2 tbsp golden brown sugar
1 tsp baking powder
1 tsp baking soda
1½ cup plain yogurt
1 large egg, lightly beaten
4 tbsp cold unsalted butter, diced
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, salt, brown sugar, baking powder, and baking soda until evenly combined.
Add the cold diced butter to the dry 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.
In a small bowl, whisk together the yogurt and beaten egg until smooth.
Make a well in the center of the dry ingredients and pour in the yogurt-egg mixture. Using a wooden spoon or your hands, gently stir until a shaggy dough forms. Do not overmix; the dough should be slightly sticky and rough.
Turn the dough onto a lightly floured surface and gently knead 4–5 times to bring it together into a cohesive round loaf. The dough should remain slightly rough on the outside.
Place the loaf on the prepared baking sheet and gently flatten it to about 2 inches thick. Using a sharp knife, score a shallow cross or X on the top.
Bake for 35–40 minutes, or until the loaf is golden brown on top and a skewer inserted into the thickest part comes out clean with no wet batter.
Transfer the bread to a cooling rack and let it cool for at least 15 minutes before slicing. Serve warm or at room temperature.
