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5 from 1 vote

Irish Spotted Dog Soda Bread

Course: Bread
Cuisine: Irish
Servings: 1 loaf
Author: Debbie


  • 3 2 ?3 cup all-purpose flour plus extra for dusting
  • 1 tsp baking soda bicarbonate of soda
  • 1 tsp salt
  • 1 Tbsp superfine sugar
  • 2 ?3 cup golden raisins or dried currants
  • 1 egg
  • 1 2 ?3 cup buttermilk


  • Preheat the oven to 425°F
  • Lightly dust a baking sheet with flour.
  • Sift the flour, baking soda, and salt into a large bowl.
  • Stir in the sugar and dried fruit.
  • In a separate bowl, beat together the egg and buttermilk.
  • Make a well in the center of the dry ingredients and pour in most of the buttermilk mixture (leave about a quarter cup to mix in as you go along)
  • Using one hand, bring the flour and liquid together moving your hand in circles around the bowl, adding a little more of the buttermilk mixture, if necessary.
  • Don't knead the mixture or it will become too heavy. (The dough should be soft, but not too wet and sticky.)
  • Once it comes together, turn onto a floured work surface and bring together a little more.
  • Pat the dough into a round, about 2½ inches in height, and cut a deep cross in it, from one side of the loaf to the other.
  • Transfer to the prepared baking sheet.
  • Bake for 10 minutes, then decrease the oven temperature to 400°F and bake for another 30 to 35 minutes, until the bread is golden and sounds hollow when tapped on the bottom.
  • Cool on a baking rack. Serve warm or at room temperature.


Handle the dough as if it were flaming hot. The less handled the better your results will be.