Recipe Detail

Irish Soda Bread

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  • Brief Description

    Smithsonian Institute: Historically, soda bread was well-adapted for the Irish climate. The original family recipe, sadly, seems to have never been written down. My mother only found this version about thirty years ago, but it has been verified by several relatives who remember similar bread of “Granny Nuttle’s or Kitty’s or Mam’s” from various Irish women in my family. The bread with currants and caraway seeds would technically be called “Spotted Dog” or “Spotted Dick,” and you can also make it plain if you prefer.

  • Main Ingredient

    Wheat Flour

  • Category:  Breads

  • Cuisine:  American

  • Prep Time:  20 min(s)

  • Cook Time:  80 min(s)

  • Recipe Type:  Private

  • Source:


  • Tags:

  • Notes:

  • Posted By:  newtownsqkitty

  • Posted On:  May 19, 2021

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Number of Servings:


  1. 4 cups - unbleached flour half white, half wheat
  2. 3 tablespoons - sugar
  3. 1 tablespoons - baking powder
  4. 1 teaspoons - salt
  5. 3/4 teaspoons - baking soda
  6. 6 tablespoons - cold butter, cut into small cubes
  7. 1 1/2 cups - currants or dark raisins
  8. 1 tablespoons - caraway seed
  9. 2 - eggs
  10. 1 1/2 cups - buttermilk
  11. 4 cups - unbleached flour half white, half wheat
  12. 3 tablespoons - sugar
  13. 1 tablespoons - baking powder
  14. 1 teaspoons - salt
  15. 3/4 teaspoons - baking soda
  16. 6 tablespoons - cold butter, cut into small cubes
  17. 1 1/2 cups - currants or dark raisins
  18. 1 tablespoons - caraway seed
  19. 2 - eggs
  20. 1 1/2 cups - buttermilk


• Cut in the butter with a fork or pie mixer until the mixture is coarse and crumbly.
• Stir in currants and caraway seeds, if using.
• In a separate bowl, beat eggs, and remove about one tablespoon and set it aside.
• Add the buttermilk to the remaining beaten eggs. Stir well, and then pour into the flour mixture. Stir until the mixture is moistened and the dough is very sticky.
• Turn onto a well-floured surface and knead dough for about ten quick strokes, folding as you knead. Shape into a ball. Place in a two-quart round glass casserole dish.
• With a sharp knife, cut a cross into the top of the loaf. Traditionally, this blesses the bread or lends good luck to the cook. It also lets the steam out while cooking and makes it easier to break into hunks. Brush top with the remaining egg.
• Bake for about an hour and twenty minutes at 350° F until golden brown, and a toothpick comes out clean.
• Cool on a rack for ten minutes or so before removing from the casserole.


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