Sources : kingarthurflour.com
Ingredients for 8:
2,5 cup Whole Wheat Flour
1,25 cup Bread Flour
3 tbs sugar
1 tsp baking soda
3/4 tsp salt
2/3 cup currants or raisins
4 tbs cold butter, cut into 8 pieces
1 1/3 cups buttermilk
1 large egg
The “real” Irish soda bread consists simply of Irish “wholemeal” flour (equivalent to a coarse grind of our American whole wheat flour), baking soda, salt and buttermilk. At the other end of the spectrum is Americanized Irish soda bread, a white, sweet, cake-like confection filled with raisins or currants and caraway seeds.
In a medium-sized mixing bowl, whisk together the flours, sugar, baking soda, salt, and currants or raisins. Using a mixer, a pastry fork or blender, or your fingers, cut in the butter until evenly distributed and no large chunks remain.
In a separate bowl (or in a measuring cup) whisk together the buttermilk and egg. Pour this mixture into the dry ingredients and mix to combine. The dough will be stiff; if it’s too crumbly to squeeze together, add another tablespoon or two of buttermilk.
Knead the dough a couple of times to make sure it’s holding together, then shape it into a ball. Flatten the ball slightly, and place the loaf in a lightly greased 20cm round cake pan, or in a similar pan; it won’t spread much, so the pan doesn’t have to be large. Use a sharp knife to cut a 1cm deep cross, extending all the way to the edges, atop the loaf.
Bake the bread in a 200°C preheated oven for 45 to 55 minutes, until it’s golden brown and a cake tester inserted into the center comes out clean. Remove the bread from the oven, and brush the top with melted butter, if desired.
Very tasty and soft. Good balance between sweet and sour.