Traditional Irish Soda Bread with Orange Zest and Bourbon-Soaked Black Currants

Slightly sweetened with rich whole cane sugar and orange zest, this Irish soda bread is my favorite combination of flavors I have tried during these St. Patrick’s Day celebrations.  I cannot imagine a better Irish treat than a piece of soda bread fresh out of the oven, studded with plump raisins and slathered with bright yellow butter.

I love Irish soda bread.  I know that the soda breads we enjoy here in the States aren’t very traditional, but as long as I use real food ingredients I’m okay with not being authentic.  At least I am eating some tasty foods that are festive for the occasion!

Soda bread made with baking soda is simpler to make than yeast breads, in my opinion.  I find that soaking the dough overnight with buttermilk makes it highly digestible.  Even my son that is gluten-free for inflammation can have this bread without any negative symptoms.

I used fresh buttermilk from making raw butter, when I had my best results with this recipe.  I am sure that cultured buttermilk would be great too.  You can buy buttermilk cultures if you like, or you can purchase good quality buttermilk from the store and use it to culture the fresh buttermilk and butter you have made at home.

Traditional Irish Soda Bread with Orange Zest and Bourbon-Soaked Black Currants

Equipment Needed:

Irish Soda Bread

4 cups sprouted or freshly ground flour (buy sprouted flour here, see how to make it here)
2 cups buttermilk, freshly cultured (buy buttermilk cultures here, see how to make it here)
1/4 cup butter, melted (buy grass-fed butter here, see how to make butter here)

4 tablespoons whole cane sugar (buy whole cane sugar here)
1 1/2 teaspoons baking soda (buy aluminum-free baking soda here)
1 1/2 teaspoons sea salt (buy unrefined sea salt here)
1 large egg, beaten
zest from two oranges, about 2 tablespoons
1 cup good quality raisins OR currants (buy raisins here)
good bourbon, enough to cover the currants

  1. In a large bowl, stir together fresh or sprouted flour, buttermilk, and the melted butter.
  2. Cover with a cloth and a dinner plate to hold it down.  Let sit in a warm place at least 12 hours, but preferably overnight.
  3. The next morning, preheat oven to 375 degrees.
  4. On top of the dough, sprinkle in an even layer the whole cane sugar, baking soda, and sea salt.
  5. Add the egg and orange zest and mix thoroughly with a wooden spoon or your hands.
  6. Then add the currants or raisins and knead in as much as possible.
  7. Turn the dough out onto a floured surface and form into a circle.  The dough will be very sticky.
  8. Use plenty of sprouted flour to knead the dough until it starts to come together.  Knead for about 5 minutes.
  9. Using a sharp knife, make an X across the top.  This will aid in cutting the soda bread after it is baked.
  10. Bake for 45-55 minutes, or until nicely browned.  Let cool for 10 minutes on a cooling rack.
  11. Cut bread into wedges rather than slices, since this bread tends to crumble.  Enjoy warm with a bit of grass-fed butter and a glass of raw milk.
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Comments

  1. Oh Kendahl, this bread looks SOOO pretty and YUMMY!

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