This St. Patrick's day, try a slice or two of this easy homemade soda bread for breakfast or serve it alongside Martha's Quick-Brined Corned Beef and Vegetables. This recipe balances the traditional flavors you'd expect, while also bringing something new—rye flour and wheat bran. Earthy, slightly sour, and a touch nutty, the combination of these two ingredients play perfectly off the classic soda bread flavors of currants and caraway seeds.

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Ingredients

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Directions

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  • Preheat oven to 425°F. Combine milk and vinegar in a bowl; let stand until curdled and thickened, about 5 minutes. Meanwhile, in a large bowl, whisk together both flours, bran, salt, and baking soda; stir in caraway seeds and currants.

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  • Make a well in the center of the flour mixture. Add milk mixture and stir together, starting in center and working outward, until a sticky dough forms (do not overmix). Transfer to a generously floured work surface and, with floured hands, form a cohesive ball. (Do not overwork dough.)

  • Pat ball into a 7-inch-wide domed round and transfer to a baking sheet. Cut a 1-inch-deep "X" with a floured knife across top of round. Using a wooden skewer, poke holes at 1-inch intervals to bottom of dough (about 28 holes total).

  • Bake 30 minutes. Turn bread upside-down; continue baking until cooked through and loaf sounds hollow when tapped on bottom, 15 to 18 minutes more. Transfer to a wire rack and let cool completely before slicing and serving with butter. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.

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