IRISH SODA BREAD
I personally love the combination of the tart caraway seeds and the sweet raisins in this bread, but feel free to leave out either or both if you prefer.
Servings: 14
Calories: 221kcal
Ingredients
- 56 grams butter (½ stick)
- 500 grams 1:1 gluten-free flour blend
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons sugar
- 160 grams raisins or currents
- 1 tablespoon caraway seeds
- 400 grams buttermilk
Instructions
- Place ½ stick butter in the freezer.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk flour, baking powder, baking soda, salt and sugar in a large bowl.
- Remove the butter from the freezer, and quickly shred it into the flour mixture using a box grater until coarse crumbs form, and it is evenly distributed.
- Stir in the raisins and caraway seeds.
- Add the buttermilk to the dough.
- Using a wooden spoon (or your hands), gently fold the dough together until it is too stiff to stir. With lightly floured hands on a lightly floured surface, work the dough into a ball as best as you can. Knead the dough for about 30 seconds or until all the flour is moistened.
- Transfer the dough to the prepared pan. Using a very sharp knife, score an X into the top. Cover the dough with a kitchen towel or plastic wrap, and let it rest fo 20 minutes in the fridge before baking.
- Bake 45 - 60 minutes until the bread is golden brown, and the center appears cooked through. Loosely cover the bread with aluminum foil if you notice heavy browning on the top. The internal temperature should reach at least 190 degrees.
- Remove the bread from the oven, and allow it to cool for 10 minutes, before transferring to a wire rack. For the best texture, let it completely cool before slicing.
- Store the bread covered at room temperature for two days. Freeze well-wrapped loaf for up to a month.
Notes
Buttermilk Substitute (Dairy-Free Option):
If you don’t have buttermilk or prefer a dairy-free option, you can easily make a substitute. Measure 400 g plant-based milk (cashew milk, oat milk, or another neutral plant milk works well) and stir in 1 tablespoon (15 g) white vinegar or lemon juice. Let it sit for 5–10 minutes until it slightly thickens and looks lightly curdled. This creates the same acidity needed to react with the baking soda and helps give the soda bread its traditional rise and tender crumb. Another great substitute (not dairy Free) for buttermilk is Kafir which works as a 1:1 substitute.
If you don’t have buttermilk or prefer a dairy-free option, you can easily make a substitute. Measure 400 g plant-based milk (cashew milk, oat milk, or another neutral plant milk works well) and stir in 1 tablespoon (15 g) white vinegar or lemon juice. Let it sit for 5–10 minutes until it slightly thickens and looks lightly curdled. This creates the same acidity needed to react with the baking soda and helps give the soda bread its traditional rise and tender crumb. Another great substitute (not dairy Free) for buttermilk is Kafir which works as a 1:1 substitute.
Nutrition
Calories: 221kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 309mg | Potassium: 343mg | Fiber: 1g | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 0.7mg | Calcium: 121mg | Iron: 2.1mg