Irish Soda Bread
Prep time
Cook time
Total time
Recipe type: Quick Bread
Serves: 8
  • 2 cups all purpose flour
  • ½ cup wheat germ
  • ¼ cup sugar
  • 1 & ¼ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 tablespoons caraway seeds
  • 5 tablespoons cold butter, cut in cubes
  • 1 cup of raisins, preferably golden or red
  • 1 cup cold buttermilk, well shaken
  1. Heat oven to 400º
  2. Line a heavy baking sheet with parchment paper
  3. Combine the dry ingredients in a large bowl - a whisk works well for this
  4. Using a pastry cutter, or your fingers, cut in the cold butter - pieces of butter, about the size of peas are what you are going for.
  5. Add the raisins, then stir in the buttermilk. Be careful not to overmix, as that will cause a tough texture.
  6. Turn out onto a floured board and form into a rough circle, about 6 or 7 inches in diameter. carefully move to the prepared sheet pan.
  7. Using a razor blade or very sharp knife, score a large X on the top of the loaf, and brush entire surface with buttermilk.
  8. Bake for 30 minutes, lower the heat to 350º and bake about 25 minutes more. You can test with a wooden skewer, which should come out clean when inserted near the center.
  9. Cool on a rack. Serve warm with butter and jam, or whatever topping you prefer. Best eaten within 24 hours, though it is still good toasted a few days later.
Recipe by The Creekside Cook at