Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Traditional Irish Soda Bread 3.0 (10) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 8, 2022 Rate Print Share Servings: 6 This crusty, traditional Irish bread is a proud product of the peasant hearth—and the most suitable companion to Irish Stew. Soda bread requires no rising time, as baking powder, baking soda, and buttermilk act as leaveners. Ingredients 3 cups all-purpose flour, plus more for dusting 1 cup whole-wheat graham flour 2 ½ teaspoons coarse salt 1 teaspoon baking soda 1 teaspoon baking powder 4 tablespoons cold unsalted butter, cut into small pieces 1 ⅔ cups buttermilk Directions Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Whisk together the flours, salt, baking soda, and baking powder in a large bowl. With a pastry blender or your fingertips, blend in butter until it resembles small peas. Add buttermilk all at once; stir with a fork until mixture holds together. In the bowl, pat the dough into a domeshaped loaf about 7 inches in diameter. Lift out dough; transfer to lined sheet. Lightly dust top of loaf with flour. Cut a 3/4-inch-deep cross in top, reaching almost all the way to edges. Bake, rotating sheet halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes. Let cool on a wire rack. Cook's Notes Graham flour is coarser than regular whole-wheat flour, which also works. If you use the latter, substitute one-half cup wheat bran for one-half cup all-purpose flour. Originally appeared: Martha Stewart Living, March 2004 Rate It Print