My favorite part of the traditional St. Patrick’s Day corned beef and cabbage menu is the Irish soda bread. Enjoy this version with a little whole wheat flour and dried berry mix which gives a healthy update to the classic version.
Irish Soda Bread
- 1-1/2 cups all-purpose flour
- 1-1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup honey
- 1 egg lightly beaten
- ¼ cup melted butter
- ¾ cup raisins or mixed dried fruit see NOTE
- Butter and/or jam for serving if desired
- Preheat oven to 350ºF. Line a baking sheet with parchment paper.
- Combine flours, baking powder, baking soda and salt in a large mixing bowl. Make a well in the center of the ingredients; set aside.
- Combine buttermilk, honey and egg. Add buttermilk mixture and melted butter to well in the dry ingredients and stir until it becomes a soft dough. Stir in dried fruit just until evenly incorporated.
- Transfer dough to parchment-lined baking sheet and, with lightly floured hands, shape into a round loaf about 6-inches wide. Make an “X” in the top of the loaf with a wet serrated or sharp knife.
- Bake in the center of the preheated oven until toothpick comes out clean, 45 to 50 minutes, turning halfway through baking.
- Cool on rack and cut into wedges or slices. Serve with butter and/or jam, if desired. Tightly wrap leftovers.
- Makes 1 loaf.
A little Irish blessing to offer before a smear of butter on this yummy bread 🙂
May you always have work for your hands to do.
May your pockets hold always a coin or two.
May the sun shine bright on your windowpane.
May the rainbow be certain to follow each rain.
May the hand of a friend always be near you.
And may God fill your heart with gladness to cheer you.