For home-baked bread speedier than my Speedy No-Knead Artisan Bread, I bake Irish Brown Bread.…
I’m lucky St. Patrick’s Day inspired a loaf of Raisin Irish Soda Bread in my kitchen. All week I’ve enjoyed it sliced and spread with Irish butter. Want a bite? You can have a loaf ready in an hour, so get started! See my step-by-step instructions to making this super easy wholesome bread. I think you’ll feel happy and lucky!
Irish Soda Bread with Raisins and Orange
- 4 cups white whole wheat flour* or blend of all-purpose and whole wheat flour
- 1 cup Sun-Maid Natural or Golden Raisins
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons sugar optional
- 3/4 teaspoon salt
- 1/2 teaspoon caraway seeds optional
- Grated zest of one orange
- 2 cups buttermilk*
- Preheat oven to 375°F.
- In a large bowl, combine flour and remaining dry ingredients and orange zest. Stir and make a well in the center.
- Pour buttermilk into the well. Stir with a wooden spoon just until the wet and dry ingredients come together. The less mixing the better. The mixture will bubble.
- Form the dough into a mound with floured hands. You can work in the bowl if you don't want to messy your counter.
- Place on a baking sheet and flatten to about 2-1/2 inches in height. For shorter bake time, divide dough in half to make two smaller loaves. Slash a cross about ½-inch deep across the top.
- Bake until deep golden brown and a pick inserted in center comes out clean, about 45 minutes or about 25 minutes for two small loaves. Cover with foil the last 5-10 minutes if needed to prevent over browning or raisins from burning.
- Cool on a wire rack. Serve slightly warm or room temperature. Wrap well and keep at room temperature 2-3 days, or longer refrigerated. Toast slices if refrigerated.