My husband’s father is Irish-American and his mother was Italian-American, which means my husband grew up with an appreciation of both cultures, but a table topped with Italian dishes. When our family began our own holiday traditions, celebrating St. Patrick’s Day was among them. But there was no cherished Irish Soda Bread recipe to be handed down to us. We had to test and tweak and come up with a brand-new family heirloom. So, here it is, our Irish Soda Bread, perfected over more than 20 years of marriage and served to countless gracious guests and hungry children.
Makes 1 loaf
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 Tbsp. organic rolled oats
- 1 tsp. baking soda
- 1 tsp. fine sea salt
- 2 Tbsp. honey (local, if you can get it)
- 1 1/2 cups buttermilk (local, if you can get it)
- 1 cup dried fruit (raisins, cranberries, dates, plums or any combination of these will do)
- Preheat oven to 375°F. Grease baking sheet or line it with parchment paper.
- In a large bowl, mix flours, oats, soda and salt. In a small bowl, stir together buttermilk and honey.
- Make a well in the center of the flour mixture. Pour in the liquid mixture. Then the dried fruit. Stir or work with your hands until all forms a soft, moist dough. Do not over mix.
- Bake for 40 to 50 minutes or until bread is nicely browned and a toothpick inserted in the center comes out clean. Remove from oven and serve warm.