Irish soda bread currants

The first time I made Irish soda bread, I was convinced Id forgotten something. No yeast, no rising time, no proofing bowl on the counterit felt like magic when that golden loaf emerged from the oven. Now its my go-to when unexpected guests call or I just need the comfort of warm bread without the wait.

My grandmother would sometimes make this on rainy Sunday mornings, the house filling with that distinctive anise scent from the caraway seeds. She taught me that the X on top isnt just decorationits actually helping the bread bake evenly throughout, something Id never thought about until she mentioned it over cups of tea.

Ingredients

• All-purpose flour: The foundation of your loaf, providing structure and that tender crumb we love
• Granulated sugar: Just enough sweetness to balance the savory notes without making it dessert-like
• Baking soda: The leavening agent that reacts with buttermilk to create rise
• Fine sea salt: Enhances all the flavors and balances the sweetness
• Caraway seeds: These give the bread its signature slight anise flavor and aromatic warmth
• Dried currants: Tiny jewels of sweetness throughout each slice
• Buttermilk: The acid that activates the baking soda and creates tender texture
• Unsalted butter: Adds richness and helps create a beautiful golden crust
• Large egg: Provides structure and helps the bread hold together nicely

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup

Whisk the dry ingredients:

Combine flour, sugar, baking soda, salt, and caraway seeds in a large bowl until well blended

Add the currants:

Stir them in gently so theyre evenly distributed throughout the flour mixture

Mix the wet ingredients:

In another bowl, whisk buttermilk, melted butter, and egg until completely combined

Bring it together:

Pour the wet mixture into the dry ingredients and stir with a wooden spoon until just combined

Shape your loaf:

Turn the sticky dough onto a floured surface and gently knead a few times before forming into an 8-inch round

Score and brush:

Transfer to your baking sheet, cut a deep X on top, and brush with extra buttermilk

Bake to golden perfection:

Bake for 35 to 40 minutes until deep golden and a skewer comes out clean

Patience pays off:

Cool on a wire rack for at least 30 minutes before slicing into it

Pin This

Last winter, my neighbor smelled this baking and knocked on my door with a pot of tea. We ended up sharing the still-warm loaf right there on the porch, watching snow fall, and it became one of those small moments that make you grateful for simple pleasures.

Making It Your Own

Ive learned that soda bread is incredibly forgiving. Half the time I use whatever dried fruit I have on hand, and once I even threw in some chopped hazelnuts when I was short on currants. The loaf turned out beautifully different but still delicious.

The Buttermilk Secret

Fresh buttermilk makes a noticeable difference, but in a pinch, regular milk with a splash of vinegar works perfectly fine. Let it sit for five minutes before using and youll never know the difference.

Serving Suggestions

This bread deserves to be the star of your table. I love serving it slightly warmed with salted butter melting into each slice, or sometimes I spread a generous layer of orange marmalade for a proper Irish breakfast experience.

• Try it toasted the next day with a bit of sharp cheddar cheese
• Excellent alongside a hearty bowl of soup or stew
• Freezes beautifully if you want to bake a double batch

Pin This

Theres something deeply satisfying about making bread that requires such little effort but tastes like it came from a bakery. I hope this recipe finds its way into your regular rotation.

Questions & Answers

→ What gives Irish soda bread its rise?

Instead of yeast, baking soda reacts with buttermilk's acidity to create carbon dioxide, leavening the dough quickly.

→ Can I substitute currants with other dried fruits?

Yes, raisins work well as a substitute and provide a similar sweetness and texture.

→ How do caraway seeds affect the flavor?

Caraway seeds add a warm, slightly nutty and aromatic note that complements the sweetness of the dried fruit.

→ Is it necessary to brush the bread with buttermilk before baking?

Brushing buttermilk helps achieve a golden crust and enhances moisture on the bread's surface.

→ What is the best way to store this bread after baking?

Wrap the cooled bread in a clean cloth or store in an airtight container to keep it fresh for a couple of days.