Irish Soda Bread with Buttermilk and Dried Currants Recipe

If you’re looking for a soul-warming loaf that’s full of character and tradition, this Irish Soda Bread with Buttermilk and Dried Currants Recipe is a must-try. With a tender crumb, just the right amount of sweetness, and a rustic crust, this bread tells a story in every bite. The buttermilk adds a wonderful tang that perfectly balances the subtle richness of the butter and oil, while the dried currants bring in bursts of fruity goodness. It’s a straightforward recipe that yields a loaf worthy of any table, from hearty breakfasts to comforting dinners.

Ingredients You’ll Need

It’s amazing how a handful of simple ingredients can come together to create something as delightful as this Irish soda bread. Each plays a crucial role in building the bread’s fluffy texture, rich flavor, and inviting golden crust.

• 4 cups sifted all-purpose flour: Provides the structure for the bread; ensuring it’s sifted helps keep the loaf light and airy.
• 1/3 cup granulated sugar: Adds a touch of sweetness to balance the tang of buttermilk and the saltiness of butter.
• 1 1/2 teaspoons baking soda: The magic leavening agent that reacts with buttermilk to give the bread its rise—freshness here is key!
• 2 teaspoons kosher salt: Enhances all the flavors; use less if substituting with table salt.
• 2 tablespoons cold butter: Adds tenderness and a subtle richness.
• 1/4 cup vegetable oil: Light olive oil works beautifully, contributing to the moist crumb without overpowering the other flavors.
• 1 1/2 cups buttermilk: Provides moisture and a gentle tang, crucial for the soda bread’s signature taste.
• 1 large egg and 1 large egg yolk: Help bind the ingredients and add richness to the dough.
• 1 1/2 cups zante currants: Optional but highly recommended for little bursts of sweetness that mesh beautifully with the bread’s texture.

How to Make Irish Soda Bread with Buttermilk and Dried Currants Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 425 degrees F. A hot oven will give your bread a lovely crust. If you’re using dried currants or any dried fruit, consider plumping them to bring out their juiciness—placing them in just-boiled water for about 10 minutes does the trick and makes every bite delightfully soft.

Step 2: Sift the Flour and Mix Dry Ingredients

Sifting flour might seem old-fashioned but it ensures your bread will rise beautifully and have a tender crumb. Add sugar, baking soda, and salt to the flour and mix well. These dry ingredients form the backbone of your dough.

Step 3: Cut in the Butter and Oil

Using a pastry cutter, incorporate cold butter into the flour mixture. This process creates tiny pockets of fat, which keep the bread flaky. Gradually drizzle in the oil, cutting it into the mixture as you go—this layering of fats is what makes the crumb extraordinary.

Step 4: Mix in the Currants

After the currants are plumped and drained, toss them into the flour mixture so they’re coated lightly. This helps prevent them from sinking to the bottom during baking—every bite should have a touch of their fruity character.

Step 5: Add Wet Ingredients

Whisk the buttermilk with the egg and egg yolk until smooth. Pour the liquid into the dry ingredients, folding gently with a rubber spatula until the dough just comes together. Resist the urge to overmix; you want the dough to remain a bit shaggy for tenderness.

Step 6: Shape the Dough

Turn your dough onto a floured surface and knead lightly, only once or twice, to bring it into a loosely formed round about 6 to 7 inches across. The rustic, slightly rough shape is a hallmark of an authentic soda bread.

Step 7: Prepare to Bake

Grease a cast iron skillet or baking sheet with butter, or use parchment paper for easy cleanup. Transfer your dough to this surface. Now, carve a deep “X” across the top with a serrated knife—this isn’t just decorative but helps heat penetrate evenly, baking the bread through perfectly.

Step 8: Bake the Bread

Pop it into the oven for 20 minutes, then loosely tent the bread with foil to prevent over-browning while it finishes baking for another 30 to 35 minutes. You’ll know it’s done when a skewer inserted comes out clean, and the loaf sounds hollow when tapped underneath.

Step 9: Finish with Butter and Cool

Right after baking, brush the top with melted butter for a golden sheen and extra flavor. Set the loaf on a wire rack to cool before slicing, so it finishes setting up and delivers that perfect texture.

How to Serve Irish Soda Bread with Buttermilk and Dried Currants Recipe

Garnishes

Brush your slices with softened butter and a smear of jam to highlight the bread’s subtle sweetness. A sprinkle of flaky sea salt on top of the butter adds a satisfying contrast that’s especially irresistible.

Side Dishes

This bread pairs beautifully with traditional Irish fare like corned beef and cabbage or alongside hearty stews and thick soups. The fruit in the bread provides a lovely sweetness that complements savory dishes wonderfully.

Creative Ways to Present

For a brunch twist, toast slices and top with cream cheese and smoked salmon or avocado slices. Or transform it into mini open-faced sandwiches with hearty toppings like sharp cheddar, ham, and chilled mustard—comfort food with a personal flair.

Make Ahead and Storage

Storing Leftovers

Wrap leftover bread tightly in plastic wrap or store in an airtight container to keep it from drying out. It stays fresh at room temperature for up to 2 days, making it perfect for enjoying over a couple of meals.

Freezing

This soda bread freezes beautifully. Slice it first for convenience, then wrap the slices or whole loaf in plastic wrap followed by aluminum foil. It will keep well for up to 3 months, ready to be thawed when you need a comforting treat.

Reheating

Reheat slices in a toaster or under a broiler for a couple of minutes to restore that delightful crustiness. For whole loaves, wrap in foil and warm in a moderate oven until heated through, bringing back that freshly baked aroma.

FAQs

Why does this recipe use buttermilk?

Buttermilk reacts with baking soda to create carbon dioxide bubbles, which help the bread rise naturally without yeast. Plus, it adds a subtle tanginess that defines the classic Irish soda bread flavor.

Can I substitute the dried currants with other dried fruits?

Absolutely! Raisins, dried cherries, or even chopped dried apricots work wonderfully. Each brings its own unique sweetness and texture, so feel free to experiment with your favorites.

Why is the dough intentionally shaggy?

A shaggy, slightly rough dough ensures the bread stays tender rather than dense. Over-kneading develops gluten too much, resulting in a tougher loaf rather than the soft crumb you want.

What’s the purpose of cutting an X on top of the bread?

The deep cut allows steam and heat to escape, ensuring the center bakes evenly and the crust doesn’t crack unpredictably. It’s a classic technique that’s both functional and iconic in soda bread.

Can I make this recipe vegan?

To make it vegan, replace the butter with a plant-based spread and use a non-dairy milk mixed with a tablespoon of vinegar or lemon juice to mimic buttermilk. Swap the egg with a flax or chia egg to help bind the dough. The texture will be slightly different but still delicious.

Final Thoughts

This Irish Soda Bread with Buttermilk and Dried Currants Recipe feels like a warm hug in bread form. It’s simple enough to bake on a lazy afternoon yet special enough to serve when company visits. I hope you find as much joy in baking and sharing this lovely bread as I do. Trust me, once you try it, it’ll become one of your go-to comforts, whether for breakfast, dinner, or anytime you crave a truly satisfying loaf.

Print