Traditional Fruit Soda Bread -

Traditional Fruit Soda Bread

Traditional Sweet Irish Soda Bread Recipe

Course Bread

Cuisine Irish

Diet Vegetarian

Prep Time 10

Cook Time 45

Servings slices ( 1 loaf)

Calories 247kcal

120 g (¾ of a cup) sultanas (golden raisins) Soak the sultanas in hot water for 10-15 minutes, then drain. This is optional, but I recommend it if you have time.
450 g (1lb or 3¾ cups) of plain flour (all-purpose flour) + extra for the baking sheet.
45 g (just over ¼ of a cup) of granulated sugar
1 level tsp bicarbonate of soda
1 level tsp salt
350 ml (1½ cups) of buttermilk
1 large egg

If you are soaking the sultanas, do that now.
Preheat the oven to 200°C (400°F)
Sift the flour, salt, bicarbonate of soda and sugar into a large bowl.
Then stir in the sultanas.
Next, pour the buttermilk into a jug, add the egg to the buttermilk and whisk together.
Make a well in the flour mixture, then pour in the buttermilk and egg mixture.
Using one hand, in a claw-like shape, mix the flour in a circle, bringing in the flour from the edges of the bowl. The dough should come together quite quickly.
The dough should be soft but not too wet and sticky. If the dough is too wet, add a little more flour.
Wash and dry your hands, then lightly flour a wooden board or work surface.
Tip the dough out of the mixing bowl and place it on the board. Add a little flour to your hands. Work the bread very briefly until it comes together more.
Now shape the dough into a round and pat it down slightly to about 5cm (2inches) in height.
Using a sharp knife, cut a cross in the dough.
Place the bread on a floured baking sheet and place it on the middle shelf of the oven.
Bake for 10 minutes, then turn the heat down to 180°C (350°F) and bake for another 35 minutes.
To check that your soda bread is done, remove it from the oven, carefully turn it upside down in a thick tea towel and give the base a knock. If it sounds hollow, it's done.

Don't overwork the dough; it just needs to be brought together quickly, then shaped into a round. I don't use a rolling pin for this, just the palm of my hand. The more you work the dough, the tougher your bread will be.
Test your bicarb of soda is still good - it's hard to tell if your bicarb of soda is still good. It can lose its potency, and if this happens, you won't get good results when making this bread. So if you're not sure, test it first! Add a teaspoon of bicarb of soda to a bowl, and add a splash of vinegar or lemon juice. If the mixture fizzes up straight away, it's still good. If you don't get much fizz at all, bin it, or use it for cleaning!
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standards. Cup/spoon volumes can differ from brand to brand. For accuracy, I recommend weighing all ingredients using a digital scale if possible, for the best results.
Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one slice of soda bread and does not include butter.