Irish Soda Bread with Stout Soaked Raisins
Irish Soda Bread with Stout Soaked Raisins is a modern take on the classic Irish quick bread.
| Servings | Prep Time |
| 2loaves | 10minute |
| Cook Time | Passive Time |
| 45 – 55minute | 1 – 24hour |
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Ingredients
Dry Ingredients:
- 3cup flour, bread
- 1cup flour, barley
- 3tablespoon sugar, light brown
- 1tablespoon baking powderpreferably aluminum free
- 1teaspoon baking soda
- 1teaspoon salt, ksoher
Wet Ingredients:
- 1cup Irish Stout Soaked Currants or Raisins,recipe here
- 2cup buttermilk
Glaze Ingredients:
- 1/4cup buttermilk
- 2tablespoon sugar, light brown
- 1teaspoon salt, kosher
Instructions
Dry Ingredients:
- Preheat the oven to 350°F | 177°C
- In a bowl, add the bread flour, barley flour, light brown sugar, baking powder, baking soda and salt.
- Using a whisk, mix well, making sure all the dry ingredients and well combined.
Wet Ingredients:
- Drain any remaining stout from the Irish Stout Soaked Currants or Raisins, into a 2 cup liquid measuring cup. Add enough buttermilk to equal 2 cups in the measuring cup. Add this to the dry ingredients, along with the currants/raisins.
- Mix until the ingredients form a large dough ball.
- Divide the dough into two equal sized balls. Roll each into a sphere, then place them onto a sheet tray, lined with either a Silpat Silicon liner or parchment paper. Using a knife, make an X into the center of each dough ball.
Glaze Ingredients:
- In the liquid measuring cup, add the buttermilk, brown sugar and salt. Using a pastry brush, blend the ingredients together. Lightly brush the outsides of each dough ball, making sure to coat evenly. This will give the finished loaf a beautiful golden crust, plus a sheen.
- Place into a preheated oven and bake until the Irish Soda Bread registers 200°F | 93°C, about 45 – 55 minutes.
Recipe Notes
The finished loaf
