{Recipe} Irish Soda Bread *UPDATED*

*This post was originally posted in April 2015. I'm updating it to include the recipe and more photos.*

As I mentioned in yesterday's post, I made Irish Soda Bread for our Irish Night celebration.

My go-to recipe is one for Irish Soda Bread Muffins but this year I wanted to try something different.

I found this recipe and thought it looked like it would be a good one.

 My only tweaks to the recipe were 1) I used skim milk instead of whole and 2) I didn't have wheat bran so I used oatmeal that I processed in my Vitamix.

 The bread has no added sugar (or any sweeteners) but it does get a bit of sweetness from the raisins.  The caraway seeds give it a slight nutty crunch with that hint of rye bread. I love caraway seeds!

It baked up beautifully and was delicious. I will definitely be making this one again!

*Edited to add recipe*

From Martha Stewart

Ingredients:

1 1/3 cups whole milk (any kind of milk is fine)

1/3 cup apple cider vinegar (can sub lemon juice)

3 cups all purpose flour, plus more for dusting

2- 2 1/2 tsp coarse salt

1 tsp baking powder

1 tsp baking soda

2 ounces (4 TBS) cold butter, cut into small pieces

1 cup unprocessed wheat bran (blend oats or use ground flax seed as subs)

1/4 cup caraway seeds

1 cup raisins (I like to use golden)

Salted Irish Butter for serving (optional)

To make:

• Preheat oven to 350ºF
• Line a baking sheet with parchment paper
• Add vinegar to milk and set aside for 5 minutes until thickened

• Whisk together flour, salt, baking powder and baking soda in large bowl
• Cut in butter with pastry cutter or two knives until it resembles course mea

• Add bran( or oatmeal), seeds and raisins (I added some dried cranberries because I didn't have enough raisins. I also used half oat flour/half ground flax seed in place of the bran). Stir to combine

• Add milk to flour mixture and stir until dough holds together and is still sticky

• Turn dough onto a lightly floured surface and shape into a round dome shape, about 7 inches in diameter
• Transfer to prepared sheet and dust lightly with flour
• Cut an X in the top about 3/4" deep

• Bake, rotating half way through until golden brown (about 1 hour and 10 minutes) and testing pick comes out clean from center

(Mine got a little extra brown this time and only baked about 50 minutes. All ovens are different!)

 

• Let cool on wire rack

• Serve with softened Irish butter!  We still love it!

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