One of my favorite things is Irish Soda Bread. Now, I know it’s not really bread, but it’s not really a cake either. It reminds me a bit of Brioche actually.
Growing up with two Irish-American parents, I remember having the more plain Irish Soda Bread with stews and what not, and I absolutely loved it. When I was older, I saw it in the shops with raisins or currants. To be honest, I found it strange at first, this kind of sweet, almost raisin bread thing masquerading as “Irish Bread”. Eventually, with time, it grew on me.
Since these days I am pretty much the only one who eats it in my household, I struggle with the idea of making a whole entire loaf. This year, I decided to make it into small muffin size portions similar to brioche rolls. Perfect for a side with my beef stew tomorrow, and I froze 6 of them for later. They are great for breakfast or with a cup of tea.
For all my little dorky and eccentric quirks, I’ve decided to call my version “Everybody Is Irish on St. Patrick’s Day Soda Bread”. It reminds me of a Brioche, is probably more American than Irish, I used Greek Yogurt, flour from Italy, pink Himalayan salt, and is decorated with Swedish pearl sugar!
Everybody Is Irish on St. Patrick’s Day Soda Bread
Adapted from: Jovial Foods Blog
- 480grams (about 3.5+ cups) Einkorn flour (could use All Purpose flour)
- 106 grams (1/2 cup) caster sugar (or granulated… grind it a bit first)
- 1/4 cup Bakers Special Dry Milk (optional… habit of mine!)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 142 grams (1 cup) Black Currants (or raisins)
- 2 tsp (7 grams) caraway seeds
- 1 cup Greek Yogurt
- 1 cup Milk (I used 2%)
- 1 Tbsp Apple Cider Vinegar
- 2 large eggs lightly beaten
- Additional flour as needed
- Swedish Pearl Sugar for Sprinkling (Or sparkling sugar)
Preheat your oven to 350° F/175° C. Line 12 muffin tins with liners (I use silicone liners and I spray them with Coconut Oil spray). Alternatively, you could use a cake pan for one big loaf… check the jovial blog for how they did that 🙂
Mix all of your dry ingredients (sugar, flour, soda, dry milk if using, powder, salt) in a large bowl… whisking all of the ingredients together well. I count to 60. Add the currants and caraway seeds, then get in there with your hands and make sure the currants are separated to the best of your ability and are coated with the flour.
In a separate bowl, beat your eggs and then add the milk, Greek Yogurt and vinegar. Whisk all of that together.
Pour all of the wet ingredients into the dry. Using a pastry blender (I used a 1 dollar bowl scraper that is my favorite tool ever!) or your hands, mix the ingredients together. This dough, especially if you are using Einkorn flour, will be wet and sticky! You need to kneed (Sing along with me “I need you to kneed me!”) this about 10 times until it comes together. Just fold it over, scraping the bowl and folding over again the best you can.
A little kneeding music:
I wanted the dough a little dryer for the muffin tins, so I added additional flour… 1/4 cup at a time. I ended up using an extra 3/4 cup of flour, but I think it was too much personally. Next time, I’ll stick with 1/2 a cup or so.
To transfer the dough into the muffin tins, I resorted to an ice cream scoop… I sprayed mine with the coconut oil cooking spray as well.
I wet my fingers and smoothed out the tops as much as possible and sprinkled the top generously with the Swedish Pearl Sugar, pushing down lightly on top so it sticks.
Bake for 40–45 minutes. I had the timer set for 60 which is for the cake loaf, but, after 48 minutes, I thought it was too done. If I were you, I’d check around 35 minutes and see how it looks.
Once cooled, I wrapped 6 of them in plastic wrap and put them inside a freezer bag and froze them for later. I do that a lot with muffins and mini brioche. It’s a great way to portion control if there’s only 1 or 2 of you eating these!
Here are the nutrition stats from My Fitness Pal.. using my choice of ingredients, not including pearl sugar topping.