Yet Another Irish Soda Bread

Trust me - this tastes better than it looks.

I decided to make Irish soda bread a few a few weekends ago on the kind of rainy day that made going to the store seem as daunting as running that half marathon I keep thinking I'll eventually get around to training for. Or not.

Remembering this recipe from the wonderful Jennifer Perillo, I decided to give it a go, substituting whole-wheat flour for oat flour.

My toddler Dahlia had a marvelous time helping me mix the dough, which doesn't need kneading so much as a good smoosh for it to all come together. She is a great smoosher and, I learned, shares her mama's taste for raw dough.

The whole-wheat flour gave the bread the wheaty, earthy flavor I remember from brown breads I ate in Ireland. These breads, by the way, are about as far from the raisin- and caraway-spotted loaves we call Irish soda bread here as I am from actually running a half marathon. That's pretty far.

In any case, try this bread for St. Patrick's or any other day because it's wonderful. It's moist, crunchy-crusty, toasty, and tastes fantastic with some salty butter smeared on the damp crumb. The bread tastes best warm from the oven, but will last a few days if you wrap it in a dishtowel for storing. And if you want to add raisins and caraway, go right ahead. Dahlia will definitely approve.

By the way, since I made this over a weekend, the photos are not by Olga, aka Sassyradish, which explains why they are not as mouthwateringly gorgeous as they should be. But use your imagination.

 

 

1 1/2 cups whole wheat flour

2 cups all-purpose flour, plus more for dusting and sprinkling

2 tablespoons demerara sugar

1 3/4 teaspoons (12 grams) baking soda

1 1/4 teaspoons (6 grams) kosher salt

1 cup heavy cream or whole milk, more for brushing

1 cup whole plain yogurt

 

1. Arrange rack in center of oven. Preheat to 400ºF.

2. Add flours, sugar, baking soda and salt to a deep bowl. Whisk together to mix well. Pour in cream and yogurt and stir using a wooden spoon until just combined.

3. Lightly flour a clean countertop or large cutting board. Dump dough onto surface and knead briefly, 30 to 60 seconds until it forms a relatively smooth ball. Place on a lightly floured rimmed baking sheet. Slightly flatten ball of dough.

4. Brush sides and top with remaining cream or milk. Sprinkle top with a little flour. Using a very sharp knife, slash a deep "X" on the top of the loaf, making sure not to cut all the way through.

5. Bake for about 40-45 minutes until it becomes a deep golden color and it sounds hollow when tapped with your knuckle. Transfer to a wire rack, and let cool for at least an hour before slicing.

 

Comments

[My Communal Table]

I love Irish Soda Bread.I love how easy it is to make as well. Irish butter melted on top... yum.

[olga]

Test comment to make sure it works. Also that soda bread was amazing!

[Deb Arnhold]

Thanks for this fabulous recipe. I subbed all white flour since there was no whole wheat in the house, only had 2% milk, and used Greek yogurt - superb!!! Great for dinner, great toasted this morning. Will be my go-to recipe. Love love love your cookbook!

[amy cleary]

We'll try this over the weekend. Katie loves to help bake and has since she was your daughter's age. The one challenge can be convincing her that savory is as appealing as sweet.

[stella]

I love the title of this post! But, you can't have too many soda bread recipes, as far as I'm concerned. I make soda bread on an almost weekly basis at home, because it's just so stinkin' easy! Gonna put yours in the rotation, thanks!

[Allison]

Hi Melissa!
Yummy, can't wait to try your recipe. Irish Soda Bread is one of my favs. I have not made it in forever. Your little one is adorable. I'm sure she is lots of help in the kitchen.

[Thistleconfections]

I made this recipe on Friday and really enjoyed it! I added about 1/2 cup of wheat germ and a little extra milk. It turned out wonderfully, and tasted superb with salted Irish butter.

[Le Brown Belly]

I tried soda bread recently at Eataly, it was so good. Who knew?