Irish Soda Bread


Here is the recipe so popular at the Smith family St. Patrick’s gatherings.


2 c. whole wheat flour

1 ½ c. all purpose flour

½ c. rolled oats

3 tsp. baking powder

1 tsp. baking soda

¼ c. sugar

¼ c. butter or margarine, melted

1 egg, beaten

1¾ c. buttermilk

2 c. currants (optional)


Preheat oven to 375˚.  Lightly grease a baking sheet. 


In a large mixing bowl, combine the whole wheat flour, white flour, oats, baking powder, baking soda, and sugar.  Stir until well mixed.


Combine the margarine, egg, and buttermilk. Stir the milk mixture into the dry ingredients and mix with a rubber spatula until well blended (or mix in a heavy mixer with the flat beater.) Fold in the currents if you are using them.


Turn the dough out onto a surface lightly dusted with white flour and knead about two minutes to gather the dough into a smooth ball.  Divide in two equal portions and round each into a ball.  Place on the prepared baking sheet spaced well apart and press down each lightly.  Slash a cross atop each loaf with a sharp knife. 


Bake about 40 to 45 minutes until brown and crusty.  Serve hot or at room temperature.


Variation: You may choose to use 3½ c. white flour and eliminate the whole wheat.


Submitted by Wendy and Matt Leo, 2003


from Quick Breads, Soups and Stews, by Mary Gubser, Council Oak Books, 1991