Irish Soda Bread Currants (Printable Version)

Tender Irish soda bread enriched with currants and caraway seeds, ideal for a cozy breakfast or teatime.

# What You'll Need:

→ Dry Ingredients

01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking soda
04 - 1 teaspoon fine sea salt
05 - 2 teaspoons caraway seeds

→ Add-ins

06 - 1 cup dried currants

→ Wet Ingredients

07 - 1 3/4 cups buttermilk, well-shaken
08 - 1 large egg
09 - 4 tablespoons unsalted butter, melted and cooled

# Step-by-Step:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease surface.
02 - In a large bowl, whisk together flour, sugar, baking soda, salt, and caraway seeds until evenly blended.
03 - Stir in dried currants, ensuring they are evenly distributed and coated with flour mixture.
04 - In a separate bowl, whisk together buttermilk, egg, and melted butter until smooth.
05 - Create a well in center of dry ingredients. Pour in wet mixture and stir with wooden spoon just until shaggy dough forms. Do not overmix.
06 - Turn dough onto lightly floured surface. Gently knead just until it comes together, approximately 8–10 turns.
07 - Shape dough into round loaf approximately 2 inches high. Transfer to prepared baking sheet.
08 - Using a sharp knife, cut a deep X across top of loaf to allow for even expansion during baking.
09 - Bake for 38–42 minutes until golden brown and sounds hollow when tapped on bottom. Skewer inserted into center should come out clean.
10 - Transfer loaf to wire rack and cool for at least 30 minutes before slicing to ensure proper texture.

# Expert Advice:

01 -
  • This bread comes together in under an hour with zero yeast, no rising time, and ingredients you probably already have in your pantry
  • The combination of sweet currants and aromatic caraway seeds creates this incredible flavor depth that makes every bite feel special
02 -
  • Overmixing is the enemy here, so stop as soon as the dough comes together or your bread will be tough instead of tender
  • The X on top is not just tradition, it actually helps the heat penetrate the center and allows the loaf to expand properly
03 -
  • Room temperature ingredients help everything incorporate more evenly, so take your buttermilk and egg out about 30 minutes before baking
  • If you do not have buttermilk, regular milk mixed with a tablespoon of lemon juice and left to sit for 10 minutes works beautifully

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