#buttermilk_bread

Traditional Irish Soda Bread is possibly the easiest, fastest bread to make. No yeast, no mixer, no rising - just a bowl, a rubber spatula and a few measuring utensils and in about 10 minutes or less you have a delicious loaf of rustic bread ready for the oven. This is considered a quick bread and quick it is. For more quick breads see my Quick Bread Category. The basic Traditional Irish Soda Bread consists of five ingredients and differs from the American version as it has no eggs, butter or sugar. It is a dense, moist, hearty bread thanks to an abundance of buttermilk. The Beauty of Buttermilk in Baking is an in-depth discussion of this important ingredient. The addition of currants or raisins, caraway seed, and orange rind adds flavor notes that fit perfectly with this rustic bread. Why you'll love this recipe It's super easy to make. A bowl, a rubber spatula and a few measuring ingredients are all that are required to make the bread. Due to the combination of all purpose flour and whole wheat flour, the bread has a depth of flavor by itself. Adding currants, caraway seeds, and orange rind add even more flavor. This rustic bread requires no shaping skills or involved techniques. It's great served on it's own with butter or cream cheese or as a great side to soup, chili or stew. It's the perfect foil for a ham and cheese or better yet a corned beef and swiss cheese sandwich. This soda bread lasts for days on the kitchen counter or can be frozen to enjoy later. Recipe Ingredients FRONT ROW: Salt, caraway seed and baking soda MIDDLE ROW: Currants, orange for rind BACK ROW: Whole wheat flour, all purpose flour and buttermilk Be sure to see the recipe card below for the exact ingredients and instructions. Step by Step Instructions Step 1. Combine the all-purpose flour, whole wheat flour, salt and baking soda in a large bowl. Step 2. Whisk them together. Step 3. The currants were super moist and in a clump. Separate them by rubbing them with the flour to break them up. If raisins are being substituted, soak them first in hot water and squeeze them out completely before adding to the dry ingredients. Step 4. Mix in the currants and orange rind. Step 5. Pour the buttermilk over the ingredients. Step 6. Using a rubber spatula, mix in the buttermilk using a folding motion. Step 7. The dough is very sticky and I don't recommend mixing it by hand. The spatula does a great job. Step 8. Turn the dough out onto a lightly floured surface and shape into a ball. Transfer to a parchment lined baking sheet. Bake as directed. Recipe FAQs What's the difference between traditional and American soda bread? Traditional soda bread has only five ingredients, flour, whole wheat flour, salt, baking soda and buttermilk. The American version features egg, butter and sugar. Why is it called soda bread? It is called soda bread because it is leavened with baking soda. When the baking soda mixes with the buttermilk, it causes the bread to rise. What causes soda bread to come out dry after baking? Dryness is most often caused by the lack of buttermilk. The dough should be very wet and sticky. Buttermilk naturally helps keep items moist. Expert Tips Be sure to use buttermilk or if that is not on hand, substitute milk. Remove 1 tablespoon milk for every cup and add 1 tablespoon lemon juice or white vinegar. Let it sit while the rest of the recipe is prepared. As it sits it will curdle which is fine. See my post on Baking Powder vs. Baking Soda for more information on these two leavening agents. For a basic loaf, just omit the currants, caraway seed, and orange rind. Although the dough may be made with only all-purpose flour, it will not have the depth of flavor as that made with part whole wheat flour. If using raisins instead of currants, be sure to soak them in very hot water while the rest of the ingredients are gathered. Squeeze them very dry before adding them to the flour. Mix them in as for currants.