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Chef John’s Irish Soda Bread Recipe

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3.9 from 12 reviews

Chef John’s Irish Soda Bread is a classic quick bread perfect for celebrating St. Patrick’s Day. This moist and tender bread is subtly sweet, featuring currants and golden raisins with a hint of orange zest, all leavened without yeast for a quick and easy bake.

Ingredients

Dry Ingredients

  • 3 ¼ cups all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup rolled oats
  • 1 ½ teaspoons salt
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon baking powder

Wet Ingredients

  • ¼ cup cold unsalted butter, cut into small cubes
  • 1 ¾ cups buttermilk
  • 1 large egg
  • 2 tablespoons honey, or more to taste
  • 2 teaspoons grated orange zest

Fruits

  • 1 cup dried currants
  • ⅓ cup golden raisins

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and help with even baking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, salt, baking soda, and baking powder to evenly distribute all leavening agents and flavorings.
  3. Cut in Butter: Use a pastry blender to cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs, which helps create a tender crumb texture in the bread.
  4. Mix Wet Ingredients: In a separate medium bowl, beat together the buttermilk, egg, honey, and grated orange zest until well combined, adding sweetness and moisture with a citrus aroma.
  5. Combine Mixtures with Fruits: Pour the wet ingredients, along with the dried currants and golden raisins, into the flour-butter mixture. Stir with a wooden spoon just until a wet, sticky dough forms, taking care not to overmix.
  6. Form Loaves: Turn the dough out onto a well-floured surface. Press it gently together and divide into two equal portions. Shape each portion into a smooth, round loaf.
  7. Rest and Score: Place the loaves on the prepared baking sheet and let them rest for 15 minutes. Before baking, cut a ½-inch-deep ‘X’ across the top of each loaf with a serrated knife to allow steam to escape and aid in rising.
  8. Bake: Bake the loaves in the preheated oven for about 45 minutes, until golden brown and fragrant. This ensures a fully cooked interior and a nicely browned crust.
  9. Cool and Serve: Transfer the baked loaves to a wire rack and let them cool completely before slicing. Enjoy the bread plain or with butter.

Notes

  • You can substitute quick-cooking oats for rolled oats if preferred for texture variation.
  • Ensure the butter is cold to achieve the best crumb texture.
  • Do not overmix the dough; mixing just until combined keeps the bread light and tender.
  • The ‘X’ scored on the top helps the bread bake evenly and rise properly.

Find it online: https://lauracooks.com/chef-johns-irish-soda-bread-recipe/