Irish Soda Bread with Raisins is a quick no-yeast bread recipe that's easy enough for the beginner baker. This soft and tender homemade bread is on the table in less than an hour.
Prep Time 15mins
Cook Time 40mins
Total Time 55mins
Author Hostess At Heart
2cupswhole wheat flour
4cupsall-purpose (plain) flour
Preheat the oven to 450° F. Line a baking sheet with parchment paper.
Combine all of the dry ingredients into a medium mixing bowl. Whisk to combine.
Make a well in the center of the dry ingredients and add the buttermilk and raisins. Mix with a wooden spoon until flour is incorporated. Knead a few times by hand if necessary.
Turn the dough out onto the baking sheet and form a 2" thick round loaf. Cut a 1-inch cross through the top of the bread with a sharp or serrated knife.
Bake for 30 minutes and then reduce the oven temperature to 400° F for an additional 10 minutes. The bread is done when browned and sounds hollow when tapped or reaches an internal temperature of 210°F with an instant-read thermometer. Cover with foil if bread browns too quickly.
Allow the loaf of bread to cool on a wire rack approximately 30 minutes.
Store in air-tight container or bag. This bread is best eaten the day it's made. Freeze any portion that can't be eaten in 2 days.
My oven bakes hot so I baked it at 425°F and then lowered the temperature to 400°F as indicated in the recipe. Recipe adapted from The Poco Loco OlsonsThis bread makes amazing French Toast and Bread Pudding too!
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.