Irish Soda Bread (seasonal) Recipe

Preheat

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven. If you have a baking stone or heavy baking sheet, place it in the oven to preheat as well; otherwise you can bake on a parchment-lined sheet.

Mix dry ingredients

In a large bowl, whisk together the 4 cups all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly combined.

Cut in butter

Add the 2 tablespoons cold, diced unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This gives a slightly flaky crumb.

Add optional add-ins

If using dried fruit (currants, raisins, or chopped dried apricots), stir in 3/4 cup now so it is evenly distributed through the dry mixture.

Combine wet ingredients

In a small bowl or measuring cup, whisk together 1 3/4 cups buttermilk, 1 large egg, and 1 tablespoon soft brown sugar or honey (if using). The egg enriches the loaf slightly and helps with color.

Form the dough

Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Using a wooden spoon or spatula, stir gently until a shaggy, slightly sticky dough forms. Do not overmix; the dough should come together but will be denser and tacky rather than smooth and elastic.

Lightly flour and shape

Turn the dough out onto a lightly floured work surface. With floured hands, gently pat and fold the dough 2–3 times to bring it into a rough round about 7–8 inches (18–20 cm) in diameter and about 1 1/2–2 inches thick. Avoid heavy kneading to keep the bread tender.

Score and glaze

Transfer the round to a parchment-lined baking sheet or the preheated baking stone. Using a sharp knife or lame, score a deep cross (about 1/2-inch deep) on the top — this traditional cross helps the loaf bake evenly. Brush the top lightly with 1 tablespoon milk or beaten egg for color, and sprinkle about 1 teaspoon caster or coarse sugar if desired.

Bake

Bake in the preheated oven at 425°F (220°C) for 15 minutes. After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for another 20–25 minutes, until the crust is deep golden brown and a cake tester or skewer inserted into the center comes out clean. The internal temperature should read about 200–205°F (93–96°C) if using an instant-read thermometer.

Cool

Remove the loaf from the oven and transfer to a wire rack. Let the bread cool for at least 30–45 minutes before slicing to allow the crumb to set. Soda bread can be served warm (slightly cooled) or at room temperature.

Storage

Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze in a freezer bag for up to 2 months; reheat slices from frozen in a toaster or oven.