Irish soda bread with molasses

Irish soda bread

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  • 1/2 cup rolled oats
  • 1 3/4 cups buttermilk*
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 Tbsps vegetable oil
  • 3 cups flour
  • 1/2 cup whole wheat flour
  • 1 Tbsp sugar
  • 1 1/2 tsps salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup currants


  1. Put the 1/2 cup oats in mixing bowl. Stir in the buttermilk, molasses and oil; reserve.
  2. Mix dry ingredients in large bowl.
  3. Make a well in the dry mixture and add the liquid all at once; add currants.
  4. Stir until dough pulls together in a shaggy mass.
  5. Let rest 3 minutes.
  6. Flour your work surface and hands.
  7. Scoop the dough onto floured surface and knead gently, sprinkling with flour as required.
  8. Knead gently just until dough comes together, cut in half and shape into two balls.
  9. Place on a parchment lined baking sheet that has been sprinkled with cornmeal.
  10. Using a sharp, serrated knife, make two parallel slashes on the surface of the dough, about 3/4 -inch deep.
  11. Leave plenty of room between the loaves.
  12. Bake at 400 F for 20 minutes, then reduce the heat to 375 and bake 20 minutes more, until dark and crusty.
  13. When done, the bottom should sound hollow when tapped with a finger.
  14. Cool loaves before slicing


*You can use soured milk if you don’t have butter milk. Just put 1 1/2 Tbsp vinegar in a measuring cup and fill it to the 1 3/4 cup mark with milk. Let sit for 5 minutes before using. Or put 1/4 cup plain yogurt in a measuring cup and fill to the 1 3/4 cup mark with milk. Stir well.