Top ‘o the morning to ya!
Get ready to enjoy a variety of wonderful Irish inspired bread! A group of amazing bakers, The Bread Bakers, come together once a month to share a common bread baking theme. This month, Wendy of A Day in the Life on the Farm, chose Irish bread. One of my most favorite breads is caraway rye bread. I have it a couple of times a week with butter and jam and a warm cup of tea.
So I decided to bring these flavors to an Irish Soda Bread. In soda bread, buttermilk reacts with baking soda to leaven the bread without the need for yeast. My caraway rye soda bread is delicious. All the flavors of caraway and rye come through in this dense, almost scone-like bread, just waiting to be slathered with butter and jam.
This is an incredibly easy quick bread to make. Just don’t overwork the dough. It has a rather shaggy appearance. I like to section my bread before baking.
It reminds me of a scone. And best served the day of baking.
A beautiful bread with just a hint of sweetness, and the wonderful aroma and flavor of caraway.
- 2½ cups of whole wheat flour
- 1½ cups of rye flour
- 2 cups of whole milk
- 3 Tablespoons of white vinegar
- 2 Tablespoons of butter
- 1 Tablespoon of brown sugar
- 1 Tablespoon of caraway seeds
- 1½ teaspoons of baking soda
- 1½ teaspoons of kosher salt
- Preheat your oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- Measure out the 2 cups of milk and add the 3 Tablespoons of vinegar, stir, and let stand for 10-15 minutes.
- In a large bowl, whisk the wheat flour, rye flour, baking soda, salt, brown sugar and caraway seeds.
- With your fingers, work in the 2 Tablespoons of butter until it resembles coarse meal.
- Make a well in the center of the flour mixture and add the buttermilk.
- Stir the mixture until just combined.
- Knead the dough in the bowl, just 2 or 3 times until the flours are incorporated and a shaggy dough is formed.
- Form the dough into a 6-7 inch disk and transfer to your baking sheet.
- With a bench scraper, cut the dough into 6-8 wedges, leaving the wedges in place.
- Bake, rotating halfway through, about 35 minutes.
- The bread should be firm, with a hollow sound when tapped.
- Transfer to a wire rack to cool slightly.
- Break apart the wedges and serve warm, with butter.
Check out the Irish breads our fellow Bread Bakers have baked this month:
- Apple, Beer, and Cheddar Soda Bread by A Baker’s House
- Blaa by Sara’s Tasty Buds
- Caraway Rye Soda Bread by A Salad For All Seasons
- Carrot and Dillisk Bread by A Shaggy Dough Story
- Cheddar and Herbs Soda Bread by Ambrosia
- Currant Drop Scones by A Day in the Life on the Farm
- Four leaf Clover Rolls by Cook’s Hideout
- Guinness Bread Rolls by The Bread She Bakes
- Guinness Buckwheat Bread by Baking Sense
- Irish Amber Ale Pretzels by Cindy’s Recipes and Writings
- Irish Barmbrack by The Schizo Chef
- Irish Freckle Bread by Mayuri’s Jikoni
- Irish Freckle Bread by Passion Kneaded
- Irish Multigrain Bread by What Smells So Good?
- Irish Raisin Tea Scones by Gayathri’s Cook Spot
- Irish Soda Bread by Herbivore Cucina
- Irish Soda Bread by Sneha’s Recipe
- Irish Soda Bread Scones by Spill the Spices
- Irish Soda Buttermilk Bread by Sizzling Tastebuds
- Irish Soda Farls by Food Lust People Love
- Oat and Potato Bread by Karen’s Kitchen Stories
- Potato Clover Leaf Rolls by Spiceroots
- Soft Wheat Irish Soda Scones with Raisins (Spotted Dog) by The Wimpy Vegetarian
- Super Easy Potato Roll Recipe by Hostess At Heart
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.