I've made a few versions of this over the year, but it is an easy twist on the classic recipe. Don't let the rye flour scare you, if you don't have it, use all purpose. If you don't like raisins, leave em out. One version I recently made of this included lemon zest and rosemary. I got crazy didn't I?!
Lots of buttermilk.
This recipe is adapted from one of my favorite cookbooks. Heidi's blog is one of the first food blogs I started reading. She is inspiring. Her food is incredible. And her photos make want to lick the screen (or page). Imma fan.
Rye Irish Soda Bread
adapted from Super Natural Everyday
- 1 1/3 cup dark rye flour
- 1 1/4 cup whole wheat pastry flour
- 1 1/2 cup all purpose unbleached flour
- 1 3/4 teaspoons baking soda
- 1 1/4 teaspoons salt
- 2 cups buttermilk and more for brushing
- 1/2 cup raisins (optional, but suggested)
Preheat your oven to 400 degrees. Sift together your flours, baking soda, and salt. Stir in raisins. Make a well in the middle of the flour and pour in the buttermilk. Stir gently until everything comes together into a dough, then turn the dough out onto a lightly floured surface. Knead the dough for about 30 seconds until it all comes together into a ball. Slightly flatten the dough ball. Lightly flour a baking sheet and place dough on the baking sheet. Slice four deep slashes across the top of the dough - don't slice all the way through. Lightly brush some buttermilk on top and dust with some flour (about a tablespoon). Bake for 30 minutes on the middle/lower rack in the oven. Then, quickly move the baking sheet up a rack and bake for another 20 minutes. Cool on a wire rack and top with your favorite butter.
Happy St. Patrick's Day!