Individual Irish Soda Breads
Perfectly portioned and irresistibly hearty, Individual Irish Soda Breads are a delightful twist on the classic Irish staple, designed for a modern table. Made with a blend of all-purpose and whole wheat flours for a nutty, wholesome flavor, these mini loaves are tender and slightly sweet with a hint of granulated sugar. The cold, cubed butter ensures a flaky texture, while the tanginess of buttermilk brings authentic richness to each bite. Optional add-ins like raisins or currants add a pop of fruity sweetness, making these personal-sized breads versatile for any meal. Ready in just 25 minutes of baking time, each round is beautifully golden, thanks to a brushed egg glaze, and features the traditional "X" scoring for a rustic touch. Serve these warm with butter or jam to elevate breakfast, brunch, or even a cozy dinner. Perfect for St. Patrick's Day or anytime you crave a quick, satisfying bread!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter, cold and cubed
- 1.25 cups Buttermilk
- 0.5 cup Raisins or currants (optional)
- 1 large Egg, beaten (for glazing)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, and salt.
Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, rub or cut the butter into the flour until the mixture resembles coarse crumbs.
If using raisins or currants, stir them into the dry mixture at this point.
Make a well in the center of the dry ingredients and pour in the buttermilk. Gently mix until the dough comes together; do not overmix.
Turn the dough out onto a lightly floured surface and knead just until it forms a cohesive ball, about 8-10 turns.
Divide the dough into six equal portions. Shape each portion into a round disk about 3 inches in diameter and 1 inch thick.
Place the dough rounds onto the prepared baking sheet, spacing them a few inches apart.
Using a sharp knife, cut a shallow 'X' into the top of each bread to allow for even baking and give them their traditional look.
Brush the tops of the dough rounds lightly with beaten egg to give a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the individual breads are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and cool slightly on a wire rack before serving. Enjoy warm or at room temperature, with butter or jam if desired.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 4036 mg | 175% | |
| Total Carbohydrate | 372.5 g | 135% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 99.2 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 504 mg | 39% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1856 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
