Sunday, 16 March 2014

Irish Soda Bread

I could tell you that I wanted to make this Irish soda bread for St. Patrick's day and that wouldn't be a total lie. But the real reason I wanted to make this is because I wanted to show off my pretty measuring that I found in NYC this weekend at Anthropologie.
When I saw it, I had to have it. How could I not want to make something that needed a liquid measuring cup?

This is a traditional soda bread that I adapted a little by adding raw sunflower seeds and rosemary. I used dry rosemary because I didn't have fresh on hand but I wouldn't recommend it. The dry had no flavour what-so ever. I would have been better off with maybe anise seeds. They definitely have a lot of flavour. Next time for sure.

If you don't have buttermilk, just make your own as I did by adding a tablespoon of white vinegar to 1 1/2 cups of milk and letting it sit for 30 minutes. Voila! Buttermilk. 

This is a really great recipe to have on hand if you want to serve fresh, warm bread but don't have the time that usual bread recipes require because of the yeast. You will literally have this made in an hour. 
This bread is baked in a cast iron skillet to form a nice, crunchy crust.

Irish Soda Bread

3 cups flour
1 cup cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons salt
2 tablespoons sugar
2 tablespoons unsalted butter, softened
1/2 cup raw sunflower seeds
1 tablespoon rosemary, chopped (preferably fresh)
1 1/2 cups buttermilk

Preheat oven to 400F.
Place the flours, baking soda, cream of tartar, salt, sugar, sunflower seeds and rosemary in a large mixing bowl. Add the butter and work it in with a fork until completely incorporated. Make a well in the centre and add the buttermilk and mix until combined with a fork. Place the dough on a floured surface and knead until it comes together. Form into a round disk and place in a cast iron skillet. Score a deep cross on top and place in the oven. Bake for 45 minutes. Let it cool for at least 30 minutes before slicing. Serve warm or at room temperature.

Happy St. Patrick's Day
m xo


  1. Hey Marisa,

    Happy St. Patrick's Day. Your recipe is a delicious version although my Irish mother-in-law would never include the rosemary (but I love it!). That Anthropologie cup is beautiful!

  2. Jennifer, you know I have to Italian-ize everything! Lol