Irish Soda Bread with Maple Butter

By: Marge Perry & David Bonom


Irish Soda Bread:
2 cups of whole wheat flour
2 cups of all-purpose flour
1/4 cup of sugar
1 tablespoon of baking soda
2 teaspoons of caraway seeds
1 teaspoon of salt
1/3 cup of raisins
1/3 cup of golden raisins
2-2 1/4 cups of buttermilk
Maple Butter:
8 ounces of unsalted butter softened
1/4 cup of maple syrup


  1. For the Irish Soda Bread, preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. Combine the flours, sugar, baking soda, caraway seeds and salt in a large bowl. Stir in the raisins. Add the buttermilk and mix with a rubber spatula or wooden spoon until a rough dough forms. Turn the dough out onto a lightly floured surface and knead it 6 to 7 times until it comes together. Form the dough into an 8-inch diameter ball and transfer to the baking sheet. With a sharp or serrated knife slash a 1/2-inch deep cross on the top of the dough and transfer to the oven. Bake until the bread is golden brown and the loaf sounds hollow when tapped, 40 to 45 minutes. Cool on a wire rack at least 20 minutes before slicing. Serve with maple butter.
  3. For the Maple Butter, whisk the butter and maple syrup in a bowl until well combined. Transfer to bowl and serve with Irish soda bread.