Irish Soda Bread Recipe
Irish Soda Bread is a recipe that is so much easier than expected. I even did it wrong and this recipe STILL came out beautifully enough for me to bake another batch (or two). Hot from the grill, off your Napoleon Pizza Stone, there is nothing better. Serve your fresh Irish Soda Bread with butter, homemade jam, or use it to soak up the juices from delicious Dublin Coddle or Irish Beef Stew; definitely, the best way to celebrate St. Patrick’s Day. I know you’re wondering how I could have messed this recipe up. Well, I grabbed greek yogurt when shopping for this recipe. Yogurt is yogurt, right? Nope! Greek yogurt has a thick texture, while regular yogurt is a lot more liquid. So, while mixing the wet and dry ingredients, I wound up with some sort of shaggy, flour-covered, yogurt ball type mixture. I had to mix the dough together with my hands! I was worried. They said not to knead this dough more than 20 times. Well, I gently mixed with my hands until I had a sticky ball of dough, then kneaded on a floured surface about 10 times until the dough came together fully. When I removed my beautiful, steaming-hot bread from the pizza stone, let it cool enough to slice, and bit into that first slice was heavenly, and the recipe is surprisingly forgiving.
Irish Soda Bread Recipe
PrintIngredients
Method
Photos
3½ cups
all-purpose or self rising flour + for dusting
2 tsp.
baking soda
1 tsp.
baking powder
1/8 tsp.
salt
3½ cups
whole wheat flour
3¾ cups
(1 container/908 g.)
plain yogurt
2 tbsp.
olive oil
2 tbsp.
liquid honey
- Place your pizza stone on the grill and preheat the two outside burners to about 375°F, leaving the inside two, where the stone is, off.
- Sieve together the all-purpose flour, baking soda, and baking powder. Add the salt and whole-wheat flour, combining the dry ingredients with a fork or spoon. In a separate bowl mix together the yogurt, oil, and honey.
- Add the yogurt mixture to the dry ingredients and gently mix together with a wooden spoon. If you bought greek yogurt, you will need to use your hands to properly mix this. Do so gently, squishing the ingredients together, but not kneading.
- Break the dough into two equal parts, you can use a kitchen scale if you need to, however, I eyeballed it and they turned out perfectly.
- Flour a work surface and knead each half of the dough about 10 times, up to 20 times, forming them into bread boules. Use a knife to deeply score the tops of both loaves in an ‘x’ shape.
- Flour the preheated pizza stone right on your grill and place one, or both loaves down in the flour. If you do not have a pizza stone, use a floured cake pan (one for each loaf), don’t worry about nonstick spray, just flour. I used one cake pan and one stone, both loaves turned out perfectly.
- Bake for 45 to 60 minutes, until the outside, is a deep golden brown and crusty.
- Remove the bread from the grill, leave the pizza stone on the grill to cool, let the bread cool on a wire rack until you are ready to serve, or at least until they’re cool enough to handle barehanded.
- Serve with butter, jam, your favorite stews, and soups.
Since preparing this recipe the first time, I have made Irish Soda Bread twice more. (It’s only been 4 days people!!) Irish Soda Bread is delicious, super hearty, and way too easy to make. Using one of the Napoleon Pizza Stones ensures a crisp bottom and even baking. Check out my article if you are looking for tips and tricks for using your Napoleon Pizza Stone.
Mix with a wooden spoon
Kneed no more than 20 times
Makes two loaves
Serve hot with butter
It's so delicious
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Mix with a wooden spoon
Kneed no more than 20 times
Makes two loaves
Serve hot with butter
It's so delicious
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