Irish Coffee Soda Bread
Recipe GLPRfcb8a4ac02c1a3
A rustic Irish soda bread infused with the warm flavors of coffee and whiskey. This tender loaf combines whole-wheat and all-purpose flours with espresso powder and a touch of Irish whiskey, creating a subtly sophisticated bread with a golden crust. Perfect for breakfast, alongside a hearty stew, or toasted with butter and jam.
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 cups all-purpose flour, plus more for dusting
2 cups whole-wheat flour
1/4 cup packed dark brown sugar
1 1/2 tsp. kosher salt
1 tsp. baking soda
4 tbsp. chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups buttermilk
1/4 cup Irish whiskey
3 tbsp. instant espresso powder
1 large egg, lightly beaten
Directions
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly dust it with flour.
In a small bowl, whisk together the instant espresso powder and Irish whiskey until the espresso dissolves completely, then set aside.
In a large mixing bowl, combine the all-purpose flour, whole-wheat flour, dark brown sugar, kosher salt, and baking soda. Whisk these dry ingredients together until evenly distributed.
Add the chilled butter cubes to the dry mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining throughout.
Pour the buttermilk and the espresso-whiskey mixture into the dry ingredients. Stir gently with a wooden spoon until just combined; do not overmix. The dough will be slightly shaggy and moist.
Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf approximately 2 inches thick. Place the loaf on the prepared baking sheet.
Using a sharp knife, score the top of the loaf with a deep cross or X pattern, cutting about 1/4 inch into the dough.
Lightly brush the top of the loaf with the beaten egg to give it a glossy finish.
Bake in the preheated oven for 45–55 minutes, until the loaf is golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Transfer the baked bread to a wire cooling rack and allow it to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
