Food Recipes Irish Soda Bread 3.9 (51) 3 Reviews By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on March 2, 2018 Print Share Share Tweet Pin Email Photo: Lisa Hubbard Hands On Time: 10 mins Total Time: 1 hrs 10 mins Yield: 16 serves Jump to Nutrition Facts Ingredients 3 cups all-purpose flour, spooned and leveled, plus more for the work surface ½ cup whole-wheat flour, spooned and leveled 1 tablespoons sugar 2 teaspoons kosher salt 1 teaspoon baking powder 1 teaspoon baking soda 8 tablespoons cold unsalted butter, cut into pieces 1 cup raisins 2 tablespoons caraway seeds 1 ⅓ cups buttermilk Directions Heat oven to 350° F. 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. 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. Print Nutrition Facts (per serving) 200 Calories 6g Fat 32g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 200 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 20% Cholesterol 16mg 5% Sodium 377mg 16% Total Carbohydrate 32g 12% Total Sugars 8g Protein 4g Calcium 47mg 4% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.