Irish Soda Bread

Photo by Lisa Hubbard
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  • Serves 16
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 200 calories
    • Fat 6 g
    • Sat Fat 4 g
    • Cholesterol 16 mg
    • Sodium 377 mg
    • Protein 4 g
    • Carbohydrate 32 g
    • Sugar 8 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 47 mg


  1. Check 3cups all-purpose flour, spooned and leveled, plus more for the work surface
  2. Check 1/2cup whole-wheat flour, spooned and leveled
  3. Check 1tablespoons sugar
  4. Check 2teaspoons kosher salt
  5. Check 1teaspoon baking powder
  6. Check 1teaspoon baking soda
  7. Check 8tablespoons cold unsalted butter, cut into pieces
  8. Check 1cup raisins
  9. Check 2tablespoons caraway seeds
  10. Check 1 1/3cups buttermilk


  1. Heat oven to 350° F.
  2. In a large bowl, whisk together the flours, sugar, salt, baking powder, and baking soda. With your hands or a pastry cutter, cut in the butter until the mixture is the consistency of coarse crumbs. Add the raisins and caraway and mix to combine. Add the buttermilk and mix just until the dough comes together but is still slightly shaggy.
  3. Turn the dough out onto a lightly floured work surface and gently knead 8 to 10 times until a uniform dough forms. Shape the dough into a 7-inch round, about 1½ inches thick. Transfer to a parchment-lined baking sheet and score a large X in the top, about ¾ inch deep. Bake, rotating once, until the bread sounds hallow when tapped on the bottom, 55 to 65 minutes. Transfer to a wire rack to cool.