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Irish Soda Bread with Raisins

  • 15 m
  • 1 h 30 m
Joy Howard
“In this healthy whole-wheat Irish soda bread recipe, the addition of fruit and caraway seeds is often referred to as ''spotted dog,'' but you can omit them if you prefer a more traditional Irish soda bread. Baked in a skillet, this crowd-pleasing bread is delicious eaten warm with a pat of butter.”


    • 1 tablespoon unsalted butter
    • 4½ cups white whole-wheat flour
    • ½ cup currants
    • ½ cup golden raisins
    • 1 tablespoon caraway seeds
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 2¼ cups buttermilk


  • 1 Preheat oven to 425°F.
  • 2 Warm a 9-inch cast-iron skillet in the oven for 5 minutes. Remove the pan from the oven and add butter, swirling to coat the bottom and sides.
  • 3 Combine flour, currants, raisins, caraway seeds, baking soda and salt in a large bowl. Gradually add buttermilk, stirring just until the flour is fully incorporated. Do not overmix. The dough should be sticky and a little shaggy.
  • 4 Transfer the dough to the prepared pan, using a spatula to spread it evenly. It's OK if it doesn't reach all the way to the sides. Use a sharp knife to score a deep X in the top of the loaf.
  • 5 Bake until cooked through and golden brown, about 40 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.
  • Equipment: 9-inch cast-iron skillet
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