Irish soda bread is definitely something I have come across before – in restaurants, pubs, etc. So, when I was thinking of things to bake for St. Patrick’s Day, I immediately knew I wanted to make my own version of Irish soda bread. There was so many options – from ones baked in cake pans to bread pans, cupcake tins to muffin tins, scones and the like. I settled on making rolls, since I figured they would keep better than a sliced bread and also that they would make the perfect portion size to pair with the soup I made (which I will be posting soon :)). I did a lot of research for these – much like the fact there was many ways to make an Irish soda bread, there were many different ingredients utilized in the various recipes I read. I ended up combining my favorite parts of a number of recipes, and definitely lucked out (literally) with how they turned out! I settled on whole wheat white flour after reading that a number of “traditional” Irish soda breads use whole wheat flour. I also decided to add some cane sugar and honey, because I wanted a touch of sweetness to the bread. Raisins were a must, and I also placed oats on the top after seeing a few versions styled that way. I also cut a cross into the top (more for aesthetic purposes) – according to Irish tradition, a cross was cut into the top of the bread before baking to ward off the devil and protect the household. These turned out super tasty for an experiment and were also really easy to make! Definitely worth a try if you’re in the mood for something new – good luck and enjoy! 🙂
Makes About a Dozen Rolls
Recipe by © Alysha Melnyk 2018
Large Mixing Bowl
Medium Mixing Bowl
Liquid Measuring Cup
Dry Measuring Cups
Oven, Preheated to 375°F
Microwave Safe Bowl
*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*
3 Cups White Whole Wheat Flour (I used the King Arthur brand) *Plus some extra for dusting work surface.
1/2 Cup Cane Sugar
3 Teaspoons Baking Powder
1 Teaspoon Pink Himalayan Salt
1 Teaspoon Baking Soda
1 Cup Raisins
2 Tablespoons Honey
2 Large Eggs, Beaten
1 & 1/2 Cups Buttermilk (I used Low Fat Buttermilk)
1 Tablespoon Olive Oil
1 Tablespoon Butter, Melted (I used Salted Butter)
1/4 Cup Steel-Cut Oats
*Optional for Serving: Jam, Preserves, Butter
- First, preheat the oven to 375°F and line a sheet pan with parchment paper.
- Then, in a large mixing bowl mix together white whole wheat flour, cane sugar, baking powder, salt, baking soda, and raisins using a wooden spoon. Set aside.
- In a medium mixing bowl, whisk together honey, eggs, buttermilk and olive oil. Set aside.
- Flour work surface (liberally) with extra white whole wheat flour.
- Next, add the liquid components of the medium mixing bowl into the large mixing bowl and incorporate thoroughly using a spoon or your hands (*I prefer using my hands, but just a warning the dough is pretty sticky).
- Next, transfer dough to well-floured work surface and knead for a few minutes until dough is well coated in extra flour and not as sticky.
- Next, forming tennis ball-sized rolls, place the rolls on the parchment lined sheet pan (rolls will spread a bit in the oven but pull apart easily).
- Bake rolls for 20 to 25 minutes (mine baked for 25).
- Serve warm and enjoy! 🙂
*Leftovers can be stored in an airtight container or bag at room temperature.*