Irish soda bread currants (Printable Version)
Tender Irish bread studded with currants and caraway seeds, ideal for breakfast or afternoon tea.
# What You'll Need:
→ Dry Ingredients
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 2 teaspoons caraway seeds
→ Add-ins
06 - 3/4 cup dried currants
→ Wet Ingredients
07 - 1 3/4 cups buttermilk, plus more for brushing
08 - 4 tablespoons unsalted butter, melted and slightly cooled
09 - 1 large egg
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and caraway seeds until well blended.
03 - Stir in the currants until evenly distributed throughout the dry mixture.
04 - In a separate bowl, whisk together buttermilk, melted butter, and egg until smooth.
05 - Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or spatula until just combined. The dough will be sticky; do not overmix.
06 - Turn the dough onto a floured surface and gently knead a few times to bring it together. Shape into a round loaf about 8 inches wide.
07 - Transfer the loaf to the prepared baking sheet. With a sharp knife, slash a deep X on top. Brush with a little extra buttermilk.
08 - Bake for 35 to 40 minutes, or until golden brown and a skewer inserted into the center comes out clean.
09 - Cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set.
# Expert Tips:
01 -
- From mixing bowl to table in under an hour, perfect for last minute baking needs
- The caraway and currants create this incredible aroma that fills your whole kitchen
- Requires zero special skills or equipmentanyone can make this successfully
02 -
- The dough will be sticky and shaggythis is normal, so resist the urge to keep adding flour
- That X you cut should be quite deep, about halfway through the loaf, to help it bake properly
- Letting it cool completely before slicing is crucial or the texture will be gummy inside
03 -
- Weighing your flour is more accurate than cup measurements for consistent results
- The caraway flavor develops overnight, so this actually tastes even better the next day