One tradition Rick and I have on St. Patrick’s Day is Corned Beef and Cabbage with Irish Soda Bread. Here is a delicious recipe for Irish Soda Bread, which can be served plain, or with butter and your favorite jam.
(this recipe was revised in 2022)
12 tablespoons butter, chilled (174 grams)
1/4 cup rolled oats (24 grams)
2 cups unbleached flour (280 grams)
2-1/4 cup whole wheat pastry flour (294 grams)
1/2 cup sugar (100 grams)
2 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup currants (60 grams)
1/2 cup golden raisins (60 grams)
2 cups buttermilk (1 pint or 473 ml)
Preheat oven to 350 degrees.
Grate butter; place in freezer. Pulse rolled oats in food processor 10 times until slightly ground. In a large bowl, combine slightly ground rolled oats, and remaining dry ingredients (through salt); mix well. Mix frozen butter into dry ingredients. Stir in currants and raisins. Add buttermilk; mix until a dough is formed. Place dough on parchment-lined baking sheet. Pat into a 1″ to 1-1/2″ thick circle. Cut an “X” on top of the dough with a sharp knife. Bake 45-50 minutes (190-195 degrees F. with an instant read thermometer). Let cool completely. Cut into 16 wedges.