This is the original Irish soda bread blog post and recipe I first shared in 2013. I think the new and improved version is even better! You can find that updated version here, if you’re interested.
The leprechauns sneak up on me every year. After I devour my stash of dark chocolate fudge and truffles, I completely forget that another holiday falls between Valentine’s Day and Easter! Maybe if St. Patrick’s Day involved candy and cookies instead of corned beef and cabbage, I’d remember the date a little better…
But this year, a high school friend reminded me an entire week ahead of time! She posted pictures of her homemade Irish soda bread on Facebook, which I drooled over for a good 10 minutes before searching for a recipe.
I found an easy one, and just 45 minutes later, I pulled my little loaf out of the oven. After carving out a thick wedge for myself, I sliced a thinner piece for any visiting leprechauns… I didn’t want them to think I forgot about them again this year!
Irish Soda Bread
- Preheat the oven to 450°F, and lightly coat a baking sheet with nonstick cooking spray.
- In a large bowl, whisk together the flours, baking soda, and salt. Make a well in the center, and pour in the buttermilk, stirring just until incorporated. Turn the dough out onto a well-floured surface, and knead 4-5 times. Shape into a 8”-round loaf, and place onto the prepared baking sheet.
- Score the loaf by cutting a ¼”-deep X into the top. Bake at 450°F for 15 minutes before turning down the temperature to 400°F and baking for another 15 minutes, or until the bread sounds hollow when tapped. (Do not open the oven when turning down the temperature!!) Cool on the pan for 5 minutes before turning out onto a wire rack to cool completely.
Weight Watchers: Old Points = 3; Points+ = 4; Smart Points = 4
Note: The nutrition information above was calculated using fresh low fat buttermilk.