Irish Soda Bread

Irish soda bread is one of my favorite quick breads to make, especially for St. Patrick’s day. My grandfather Jack Ryan (yes like the movie) owned an Irish bar on Long Island called “The Ryan’s Island Inn”. We had corned beef and cabbage there every St. Patricks day, and to be honest I don’t remember there being soda bread there, but there must have been because it brings me back to childhood each time I make it.

I changed this recipe slightly from the Joy of Baking by adding currants along with the raisins and soaking them both in whiskey and orange juice. I also added some rye flour (pumpernickel flour) and upped the salt a little bit. The result is super tender and flavorful Irish Soda Bread.

Adapted from The Joy of Baking

Adapted by Tierney Larson

Ingredients:

1 cup plus 1 tbl (129 grams) all purpose flour

2/3 cup (70g) pumpernickel flour

2 tbl (28g) granulated sugar

1 tsp (5G) baking powder

1/2 tsp (2g) baking soda

3/4 tsp (2g) diamond kosher salt (if using Morton’s, use 1/2 tsp)

2 tsp caraway seeds

1/2 cup currants

1/2 cup raisins

2 tbl whiskey

1 tbl freshly squeezed orange juice

1 egg, room temperature

2/3 cup ( Buttermilk, room temperature)

1/4 cup unsalted butter, melted and still warm (not hot)

Ok so….Preheat the oven to 375F/350convection/190c and line a sheet pan with greased parchment.

Add the raisins and currants into a small bowl. Then add the whiskey and orange juice and give them a toss to coat. Cover and let them soak for 30 minutes.

In a large bowl, whisk together both flours, sugar, baking powder, baking soda, salt and caraway seeds until well blended. Drain the raisins and currants and toss them in the flour mixture as well to combine.

In a separate bowl, whisk together the egg and buttermilk, then add the butter slowly while whisking. Then add the liquid ingredients to the flour mixture and stir until just combined. The mixture should be stiff and hold its shape but also be very sticky. If it’s loose and doesn’t hold it’s shape, add some flour about 1 tsp at a time until it reaches the right consistency.

Pile the batter into the middle of the prepared sheet pan and mound it into about a 6-7 inch wide mound. Using a greased sharp knife, cut an “x” shape down through almost the entire mound (about 1/2 inch deep). Bake for 25-30 minutes or until golden brown and when pierced with a cake tester through the center, it comes out clean. Let cool on a cooling rack before enjoying!