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The absolute best treat for Saint Patrick’s Day – Classic Irish Soda Bread, a dough leavened by baking soda rather than yeast – wild! This recipe only takes an hour from start loaf. It’s quite nuts, no?! Most important note on this recipe. It’s important to use buttermilk as your liquid for that dough and the reason is that buttermilk reacts with the baking soda to give a maximum result! So I wouldn’t recommend using any substitute.
Bowl
Bench knife
Preheat the oven to 400°F or 200°C.
In a bowl, mix the flours with baking soda and salt
Add the buttermilk and knead until consolidated.
Add the raisins and currants.
Keep kneading the dough on a floured working surface for about 4 minutes.
Round the dough into a ball and place on a parchment paper.
With a sharp knife or a scraper, cut the dough into quarters. Then lightly bring the pieces together.
Bake for 35-40 minutes.
Wait 15 minutes for the dough to cool down.
Break with your hands and spread lots of soft butter, exactly like the Irish peeps would do.
YASSS!
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