Irish Raisin Soda Bread

By The Modern Nonna

on Nov 06, 2021, Updated Sep 16, 2022

5 from 1 vote
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Irish Raisin Soda Bread is absolutely a must for me, especially on St. Patrick’s Day. This recipe is so easy and incredibly delicious and I hope you get a chance to make it. It works with whole- wheat flour but it will be more dense. You can even make it with 1/2 all-purpose and 1/2 whole-wheat. You will need:

Irish Raisin Soda Bread

Irish soda bread is absolutely a must for me, especially on St. Patrick’s Day. This recipe is so easy and incredibly delicious and I hope you get a chance to make it. It works with whole- wheat flour but it will be more dense. You can even make it with 1/2 all-purpose and 1/2 whole-wheat. You will need:
5 from 1 vote
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Author: The Modern Nonna

Ingredients 

  • 4 cups all-purpose flour, 451 grams
  • 1 teaspoon salt, 7 grams
  • 1 teaspoon baking soda, 5 grams
  • 1 + 3/4 cup buttermilk, 416 ml
  • 1 cup raisins, 120 grams

Instructions 

  • Sift the all-purpose flour and adding the rest of your ingredients. Stir it and then switch over to your hands.
  • You don’t need to knead but mix and combine it until a nice dough ball forms. Place your dough ball onto a baking sheet with parchment paper and flatten it until its 1 inch or so in thickness.
  • Score the top and optionally you can brush it with some egg- wash (1 beaten egg) to get that golden crust.
  • Bake in a preheated 425F oven for 15 minutes, reduce the heat to 400F and bake for another 30 minutes. Let it cool and enjoy.

Notes

You can make your own buttermilk with 2 cups of regular milk + 4 tablespoons lemon juice. Stir it and let it curdle. Also level out your flour, and baking soda with a knife. You do not want to add more baking soda as you can taste it if you overdo it.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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1 Comment

  1. I made my soda bread with a mix of 2 cups of all purpose flour, 1 cup of whole wheat flour and 1 cup of ALMOND flour. I also used 3/4 ALMOND milk (that’s all I had on hand and it did curdle) and 1 cup of regular milk. The dough was a little more moist then I wanted so I slowly added some all purpose flour until I reached the right consistency.

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