I pulled an old Irish cookbook from my high school days and recreated the unexpected twist behind my Irish Soda Bread Recipe that keeps readers asking for the full story.

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I found this Cork County Irish Bread in an old Irish cookbook in high school and baked it for an Irish feast in history class. It comes out crunchy on the outside, soft and moist and a little sweet inside, and I still cant get over how it changes a meal.

The trick feels almost too simple, all-purpose flour and a splash of buttermilk give it that tang and structure. People will call it just another Irish Soda Bread Recipe but theres something stubbornly special about this loaf, it brings back little moments of Irish Cooking I keep wanting to revisit.

Ingredients

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All-purpose flour: Gives structure and carbs, helps rise a bit, not much fiber, simple and reliable.
Whole wheat flour: Adds nuttiness, more fiber and protein than white flour, makes loaf heartier.
Butter: Cold butter flakes create tender crumbs, adds richness and flavor, some saturated fat.
Currants or raisins: Bring sweetness, chewy texture, little extra fiber and antioxidants, pockets of sweet.
Buttermilk: Sour tang helps lift and tenderize, reacts with baking soda, adds moisture.
Sugar: Small sweetness boost, helps browning and texture, not too much needed.
Egg (optional): Adds binding, richer crumb and color, you can skip it if you want.
Baking soda and powder: Create lift, react with buttermilk, make crumb lighter and airy.

Ingredient Quantities

3 cups (360 g) all-purpose flour

1 cup (120 g) whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tsp fine sea salt

2 tbsp granulated sugar

4 tbsp (60 g) cold unsalted butter

1 cup (150 g) currants or raisins

1 large egg (optional)

1 1/2 to 2 cups (360-480 ml) buttermilk

How to Make this

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1. Preheat oven to 425°F (220°C) and position a rack in the middle; line a baking sheet with parchment or lightly flour a cast-iron skillet.

2. In a large bowl whisk together 3 cups all-purpose flour, 1 cup whole wheat flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp fine sea salt and 2 tbsp granulated sugar.

3. Cut 4 tbsp cold unsalted butter into small cubes or grate it, then rub or cut into the flour mixture with your fingertips or a pastry cutter until the mix looks like coarse crumbs with pea-sized bits of butter.

4. Stir in 1 cup currants or raisins so theyre evenly distributed.

5. If using the optional egg, beat 1 large egg and mix it into 1 1/2 cups buttermilk; otherwise just use 1 1/2 cups buttermilk.

6. Make a well in the dry mix and pour in most of the buttermilk mixture, stirring with a wooden spoon until a shaggy, slightly sticky dough forms; add up to the remaining 1/2 cup buttermilk only if the dough feels too dry. Dont overmix.

7. Turn the dough onto a lightly floured surface, fold it over itself 4 to 6 times to bring it together, then shape into a round loaf about 7 to 8 inches across and 1 1/2 to 2 inches high; handle it gently so it’s not tough.

8. Place the loaf on the prepared sheet or skillet, use a sharp knife to cut a deep cross about 1/2 inch into the top (this helps it rise and cooks evenly). Brush the top with a little buttermilk or the reserved beaten egg if you want a shinier crust.

9. Bake 30 to 40 minutes until the crust is deep golden and the loaf sounds hollow when you tap the bottom; internal temp should be around 200°F if you use a thermometer.

10. Cool on a wire rack at least 20 minutes before slicing so the crumb sets; serve warm or room temperature, and store wrapped in a clean towel for up to 2 days.

Equipment Needed

1. Oven (preheat to 425°F / 220°C)
2. Baking sheet lined with parchment, or a lightly floured cast-iron skillet
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk
6. Pastry cutter or box grater (for cutting or grating cold butter)
7. Wooden spoon or sturdy spatula (for folding the dough)
8. Sharp knife (to score the top) and a pastry brush (to brush buttermilk or egg)
9. Wire cooling rack and instant-read thermometer (optional but handy)

FAQ

Q: Can I use regular milk instead of buttermilk?

A: Yes, you can. For 1 cup buttermilk stir 1 tbsp lemon juice or white vinegar into 1 cup milk, let it sit 5 to 10 minutes till slightly curdled. Or use plain yogurt or soured cream thinned with a little milk. The acid is what reacts with the baking soda so dont skip it.

Q: My dough looks too dry or too wet, how much buttermilk should I add?

A: Start with 1 1/2 cups and add the rest only if needed. The dough should be soft and a bit shaggy, not sticky and gooey. Add buttermilk by 1/4 cup, gently mix, stop when you can form a rough round without too much sticking to your hands.

Q: Is the egg necessary?

A: No, the egg is optional. It gives a slightly richer crumb and nicer color, but the bread works fine without it. If you skip the egg the loaf may be a bit crumblier and less glossy on top.

Q: How do I know the bread is properly baked?

A: It should be deep golden on top and sound hollow when you tap the bottom. For a precise check aim for an internal temp of about 200 to 205°F (93 to 96°C). Let it cool a little before slicing, warm bread will be gummy inside.

Q: Can I swap the flours or change the dried fruit?

A: You can replace up to about 1 cup of the all purpose with extra whole wheat, more will make it dense. Currants, raisins, or sultanas all work, soak them in warm tea, rum or water for 10 to 20 minutes to plump them if you want juicier bits.

Q: What's the best way to store or freeze this bread?

A: Cool completely, wrap in a clean tea towel or paper then store at room temp for 2 days. For longer keep slices or the whole loaf in the freezer up to 3 months, thaw at room temp and refresh in a hot oven or toaster before serving.

Cork County Irish Bread Recipe Substitutions and Variations

All-purpose flour: swap with bread flour 1:1 by weight for a taller, chewier loaf, or use a cup-for-cup gluten free all-purpose blend if you need GF but expect a different crumb.
Cold unsalted butter (60 g): use chilled coconut oil or vegetable shortening 1:1 by weight, or cold lard for a richer taste. If you use salted butter, cut the added salt by ~1/4 tsp.
Currants or raisins (150 g): replace with dried cranberries, chopped dates, or chopped dried apricots, same weight. Tip: soak the fruit in warm tea or a splash of whiskey for 10 minutes to plump them up, then drain.
Buttermilk: make 1 cup by adding 1 tbsp lemon juice or white vinegar to 1 cup milk, let sit 5 to 10 minutes. Or thin plain yogurt by whisking 3/4 cup yogurt with 1/4 cup water to equal 1 cup.

Pro Tips

1) Keep the butter super cold and work fast, grate it or cut into small cubes so you get little pea sized bits, those bits steam in the oven and give a flaky crumb. If your kitchen is warm, chill the dough for 10 minutes before shaping so it wont get greasy.

2) Plump the currants or raisins in warm water, tea or even a splash of rum for 10 to 15 minutes, then drain and pat dry. Toss them with a spoonful of flour so they wont all sink to the bottom while baking, and you get even distribution.

3) Dont overmix, seriously. Stir just until the dough comes together and then fold 4 to 6 times, use a bench scraper or your hands gently. Overworking makes it tough, and a shaggy, slightly sticky dough is what you want.

4) For a better crust bake on a preheated heavy pan or cast iron if you can, score a deep cross so it rises evenly, brush with buttermilk for a rustic look or egg wash if you want shine. Let it cool at least 20 minutes before you slice so the crumb sets, otherwise itll be gummy.

Cork County Irish Bread Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I pulled an old Irish cookbook from my high school days and recreated the unexpected twist behind my Irish Soda Bread Recipe that keeps readers asking for the full story.

Servings

servings

Calories

245

kcal

Equipment: 1. Oven (preheat to 425°F / 220°C)
2. Baking sheet lined with parchment, or a lightly floured cast-iron skillet
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk
6. Pastry cutter or box grater (for cutting or grating cold butter)
7. Wooden spoon or sturdy spatula (for folding the dough)
8. Sharp knife (to score the top) and a pastry brush (to brush buttermilk or egg)
9. Wire cooling rack and instant-read thermometer (optional but handy)

Ingredients

3 cups (360 g) all-purpose flour
1 cup (120 g) whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp fine sea salt
2 tbsp granulated sugar
4 tbsp (60 g) cold unsalted butter
1 cup (150 g) currants or raisins
1 large egg (optional)
1 1/2 to 2 cups (360-480 ml) buttermilk

Directions

Preheat oven to 425°F (220°C) and position a rack in the middle; line a baking sheet with parchment or lightly flour a cast-iron skillet.
In a large bowl whisk together 3 cups all-purpose flour, 1 cup whole wheat flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp fine sea salt and 2 tbsp granulated sugar.
Cut 4 tbsp cold unsalted butter into small cubes or grate it, then rub or cut into the flour mixture with your fingertips or a pastry cutter until the mix looks like coarse crumbs with pea-sized bits of butter.
Stir in 1 cup currants or raisins so theyre evenly distributed.
If using the optional egg, beat 1 large egg and mix it into 1 1/2 cups buttermilk; otherwise just use 1 1/2 cups buttermilk.
Make a well in the dry mix and pour in most of the buttermilk mixture, stirring with a wooden spoon until a shaggy, slightly sticky dough forms; add up to the remaining 1/2 cup buttermilk only if the dough feels too dry. Dont overmix.
Turn the dough onto a lightly floured surface, fold it over itself 4 to 6 times to bring it together, then shape into a round loaf about 7 to 8 inches across and 1 1/2 to 2 inches high; handle it gently so it's not tough.
Place the loaf on the prepared sheet or skillet, use a sharp knife to cut a deep cross about 1/2 inch into the top (this helps it rise and cooks evenly). Brush the top with a little buttermilk or the reserved beaten egg if you want a shinier crust.
Bake 30 to 40 minutes until the crust is deep golden and the loaf sounds hollow when you tap the bottom; internal temp should be around 200°F if you use a thermometer.
Cool on a wire rack at least 20 minutes before slicing so the crumb sets; serve warm or room temperature, and store wrapped in a clean towel for up to 2 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.