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Easy Rustic Irish Soda Bread with Currants (4 Ingredients)

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This easy rustic Irish soda bread with currants is a quick, no-yeast bread that comes together in under 10 minutes. With a crisp crust and tender crumb studded with sweet currants, it’s perfect for any occasion.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons (25g) granulated sugar
  • 3 tablespoons (42g) cold butter, cut into small cubes
  • 1 ½ cups (360ml) buttermilk
  • ¾ cup (110g) dried currants

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven. Line a baking sheet with parchment paper.
  2. Place the dried currants in a small bowl and cover them with hot tap water. Let them sit while you prepare the dough.
  3. In a large mixing bowl, whisk together the flour, baking soda, salt, and sugar.
  4. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with some pea-sized butter pieces remaining.
  5. Drain the soaked currants and pat them dry with a paper towel. Toss them into the flour mixture, making sure they’re coated in flour.
  6. Create a well in the center of the flour mixture. Pour in the buttermilk all at once. Using a rubber spatula or wooden spoon, stir until the dough just comes together. It will look shaggy and slightly sticky.
  7. Lightly flour your hands and turn the dough out onto a floured surface. Gently bring the dough together into a round shape. Don’t knead it—just fold it over itself a couple of times to create a smooth top.
  8. Transfer the dough round to your prepared baking sheet. Using a sharp knife or bench scraper, cut a deep cross into the top of the loaf, about ½ inch deep.
  9. Bake for 35-40 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. The internal temperature should reach 190°F (88°C).
  10. Transfer the bread to a cooling rack. Let it cool for at least 20 minutes before slicing.

Notes

For best results, use fresh baking soda and real buttermilk. Soak currants in hot water for 10 minutes before using to plump them up. Do not overmix the dough. Let the bread cool for at least 20 minutes before slicing to avoid a gummy texture.

Nutrition

Keywords: Irish soda bread, currant bread, quick bread, no yeast bread, rustic bread, St. Patrick's Day

Find it online: https://daintydine.com/easy-rustic-irish-soda-bread-with-currants-4-ingredients/