Fruit Spice Soda Bread Recipes

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FRUIT & SPICE SODA BREAD



Fruit & spice soda bread image

A traditional Irish loaf that uses bicarbonate of soda instead of yeast - this version is sweetly spiced with fruit and oats

Provided by Sarah Cook

Categories     Side dish, Snack

Time 1h5m

Yield Makes one large loaf enough for 8

Number Of Ingredients 13

100g rolled porridge oat
25g butter , diced
200g plain flour
200g plain wholemeal flour , plus extra for dusting
100g caster sugar
1 tsp bicarbonate of soda
1 ½ tsp mixed spice
50g raisin
50g sultana
50g stoned date , finely chopped
3 tbsp mixed peel
450ml buttermilk
3-4 tbsp demerara sugar

Steps:

  • Heat oven to 200C/180C fan/gas 6. Whizz the porridge oats and butter together in a food processor, or rub the butter into the oats with your fingertips in a big bowl. Stir in the flours, caster sugar, bicarb, mixed spice, 1 tsp salt, the raisins, sultanas, dates and mixed peel.
  • Pour over the buttermilk and quickly stir in with a round-bladed knife. Tip out onto a flour-dusted surface and gently bring together into a ball with your hands. Transfer to a flour-dusted baking sheet and scatter over the demerara sugar, pressing it into the top. Use a sharp, flour-dusted knife to cut a big cross in the top and bake for 30-35 mins until crusty on the outside. Eat warm or cold, thickly sliced, with butter.

Nutrition Facts : Calories 405 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

FRUITY IRISH SODA BREAD



Fruity Irish Soda Bread image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 1 loaf

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon salt
2 tablespoons cold unsalted butter
2 tablespoons cold vegetable shortening
1 egg, beaten
1 cup buttermilk
1/4 cup dried figs
1/4 cup dried cranberries
1/4 cup toasted walnuts

Steps:

  • Preheat the oven to 375 degrees.
  • In a large bowl, combine the flour, baking powder, baking soda, allspice and salt and mix well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Add the egg, the buttermilk, the dried fruit and the walnuts and mix into the flour mixture until it is incorporated. Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball. Shape the dough into a round loaf. Place the dough onto a lightly oiled baking sheet. Score the top of the loaf with a very sharp knife. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown.

IRISH SODA FARLS



Irish Soda Farls image

Soda bread dough is flattened into a round circle, and divided into farls meaning 4 parts. It is then cooked on a dry griddle or pan. Traditionally this was the quickest way to make soda bread for unexpected guests who drop by for a bit of craic (good fun). It's best eaten fresh with butter and jam but is also delicious fried as part of an Ulster breakfast.

Provided by Ita

Categories     Bread     Quick Bread Recipes     Irish Soda Bread Recipes

Time 20m

Yield 4

Number Of Ingredients 4

2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup buttermilk

Steps:

  • Preheat heavy based flat griddle or skillet on medium to low heat.
  • Place flour and salt in a bowl and sift in baking soda. Make a well in the center, and pour in the buttermilk.
  • Work quickly to mix into dough and knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife.
  • Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.

Nutrition Facts : Calories 252 calories, Carbohydrate 50.6 g, Cholesterol 2.5 mg, Fat 1.2 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 0.4 g, Sodium 670.9 mg, Sugar 3.1 g

COPYCAT RANKIN IRISH FRUIT SODA BREAD



Copycat Rankin Irish Fruit Soda Bread image

This makes a small Fruit Soda Bread loaf that I based on proportions listed for the Rankin brand of Irish Fruit Soda Bread made by Irwin's Bakery in Ireland. I have no idea how close it actually is to the real thing but the size and taste are sufficiently identical that I've listed as a copycat receipe. It makes a loaf that's basically known in Ireland as a poor man's cake. It's so incredibly nice I actually like it best on it's own. It's dead easy to make and requires no rise time and next to no kneading. Has the advantage that it can completely finished within 3/4 hour, and even baked on a griddle if absolutely necessary- for example when camping or in a survival situation. Bakes a 400g Loaf. The recipe looks quite long because of the notes and historical background at the bottom, but the loaf is really quick and easy to make.

Provided by Ethan UK

Categories     Quick Breads

Time 45m

Yield 8 slices

Number Of Ingredients 9

200 g bread flour (UK-Plain flour) or 200 g all-purpose flour (UK-Plain flour)
3 g baking soda (approx 1/2 to 2/3 tsp)
1 g salt (about 1/8 tsp)
60 g dried sultanas (or Dried Raisins)
23 g sugar
1/3 teaspoon vitamin C powder (optional)
1/4 teaspoon caraway seed (optional and NOT recommended)
3 g vegetable oil (or sunflower oil)
135 g buttermilk (or buttermilk substitute)

Steps:

  • Pre-heat the oven to about 180 Celcius (around 350 Fahrenheit / Gas Mark 4), or perhaps just a little less.
  • Lightly oil or grease a small (1Lb) loaf tin or lightly flour (or oil) a flat baking tray if you don't have / want to use a loaf tin.
  • If substituting for the buttermilk with milk and lemon juice then do that now and put it aside.
  • Sieve/sift the flour into a medium sized mixing bowl and add the salt. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture.
  • Add the Sultanas and if using them, caraway seeds and vitamin C powder.
  • Stir together with a wooden spoon.
  • Add and stir in the baking soda.
  • Add enough of the buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly - too much handling will toughen it, while too little means it won't rise properly. It should require a couple of minutes at most. Basically you're adding the buttermilk as you're kneading it just enough to work the ingredients together properly at which point it needs to be baked straight away in the hot oven.
  • If using a baking tray rather than a loaf tin, then form a round loaf about as thick as your fist. Otherwise shape it to a similar size but such as will fit in the loaf tin.
  • Place it on a lightly-floured baking tray and lightly cut a cross in the top with a floured knife "to let the faeries out so they don't jinx your bread", or just put it in the loaf tin and lengthways cut a line along the top.
  • Put at once to bake near the top of the pre-heated oven. Bake for about 35-45 minutes. "When baked, the loaf will sound hollow when rapped on the bottom with your knuckles.".
  • Wrap immediately in a clean tea-towel if you prefer the crust to be softer.
  • This bread will keep well for a couple of days if very well wrapped. If unwrapped it will dry out very quickly - within half a day. It freezes beautifully.
  • Best served slightly warm on its own or with butter.
  • Note:.
  • The Rankin recipe that I was copying does not use caraway seeds at all and uses sultanas not raisins. Some Irish fruit soda bread recipes use caraway seeds and a larger number don't. I love caraway seeds but I like this bread best without. I've listed as a suggestion only. I use Bread flour because I have plenty and I imagine it gives a better rise but I understand that plain flour (All Purpose Flour) works just fine-never used it myself.
  • Historical notes:.
  • There are hundreds or thousands of recipes, most of them contain egg or rice flour or cornflour etc. Such ingredients would not have been available to most poor Irish families in towns and cities. The point of Irish Soda Breads (as well as Scottish Shortbreads for that matter) was that it was made by a people so poor that they could not even afford to buy yeast (which was not readily available) to bake their daily bread and was basically the normal bread such as they baked every day which had sugar and fruit added as a special sweet and fruity Sunday treat because they couldn't afford to make a proper cake.
  • It's convenient from a cutting point of view if you've got a very small loaf tin, but a flat or round baking tray will do fine. It was originally made as round loaf sitting on a griddle (UK: basically a form of frying pan) baked in a Bastible (an iron baking pot - a type of oven - they were made in Barnstable, Devon hence the name) over the glowing embers of a peat turf fire. Because of the way the bread rises it's not essential to be so accurate as it is with a yeast-based bread so volume measures (cups and spoons) could just as easily be used instead if you don't have a set of kitchen scales as would have been the case across Ireland in the early 1800s when they were first made.

Nutrition Facts : Calories 157.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.7, Sodium 170.3, Carbohydrate 33.5, Fiber 1.2, Sugar 8.2, Protein 4

CLASSIC IRISH SODA BREAD



Classic Irish Soda Bread image

This traditional Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts, but I like it with a handful of raisins. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Time 45m

Yield 1 loaf (8 pieces).

Number Of Ingredients 9

2 cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cold butter, cubed
2 large eggs, room temperature, divided use
3/4 cup buttermilk
1/3 cup raisins

Steps:

  • Preheat oven to 375°. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins., Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 210 calories, Fat 6g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 463mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.

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