This Irish Soda Bread with Dill is easy to prepare, doesn’t require too many ingredients and is a delicious variation of the traditional Irish Bread.
St-Patrick’s Day is in a couple of days and though I don’t really celebrate it, I thought it would be fun to try a new Irish recipe. I thought about making a traditional Irish lamb stew, but since my true passion is baking I gravitated towards making an Irish Soda Bread. My version includes dill, and I know it’s not the traditional way of making it, but I wanted to try it anyways.
The bread is easy to prepare, doesn’t require too many ingredients and is also made without the use of yeast. Which to me is a bonus, because working with yeast makes me a bit nervous. I’m not sure why, it’s not like I’ve had any yeasty disasters but still all that bubbly action makes me a bit uneasy :).
I used this recipe for Irish Soda bread from Canadian living, except that I substituted half of the all-purpose flour for whole wheat bread flour and added 4 tablespoons of finely chopped dill. I would recommend not adding all of the buttermilk at once and keeping about 1/4 cup aside. Mix the dough and then judge whether you need more. I ended up putting it all in and then having to add a bit more flour because the dough became too wet.
This Irish Soda Bread came out beautifully and I really enjoyed the addition of the fresh dill. The bread is best served warm with some salted butter. I bet it would have been delicious served with that Irish stew I was supposed to make…oh well, maybe next year!
Irish Soda Bread with Dill
- 2 cups unbleached all-purpose flour
- 2 cups whole wheat bread flour
- 1 tbsp. sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 4 tbsp. chopped fresh dill
- 1-3/4 to 2 cups buttermilk
- Place a rack in the centre of your oven and preheat oven to 425ºF.
- Grease or line a baking sheet with parchment paper.
- Sift flour, sugar, salt and baking soda into a large bowl, add the chopped dill and blend it in well with your fingers.
- Make a well in the centre and add 1 and 3/4 cups of the buttermilk, start mixing it with your fingers until the bread comes together, if needed add more buttermilk, one tablespoon at a time.
- Turn the dough out onto a flour dusted surface and knead the dough a few times until it comes together into a ball shape. Don’t over knead the dough.
- Transfer the dough onto the baking pan and using a sharp knife score a wide cross, about 1/2 of an inch deep on the dough.
- Place the pan onto the middle rack and bake for about 32 to 35 minutes, the bread should be brown and sound hollow when you tap the bottom of it.
- Remove the bread from the oven and let it cool for about a half hour before slicing and serving.
- Serve with salted butter and enjoy!