Easy Mini Irish Soda Bread
If you're looking for a delicious and easy-to-make bread recipe, this Mini Irish Soda Bread with Cranberries is just for you! It's both flavorful and healthy and leaves you craving for more.It combines all-purpose and whole wheat flour, a hint of allspice, and sweet and tangy dried cranberries. Plus, it's made with simple ingredients you likely already have and can be ready in under 30 minutes.
Ingredients
- 150 g (1-¼) cups all-purpose flour spooned into a measuring cup, leveled off, and sifted
- 100 g (¾ cup) whole wheat flour spooned into a measuring cup, leveled off, and sifted
- 1-½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ teaspoon ground allspice
- 1 large egg , room temperature
- 150 ml (⅔cup) buttermilk or whole plain yogurt
- 50 g (3 tablespoons unsalted butter), melted and slightly cooled
- 50 ml (about 2 tablespoons) , Optional Honey
- 75 g (½ cup) dried cranberries currents or raisins
Instructions
- Preheat the oven to 425 °F, and line a baking sheet with baking parchment. In a large bowl, combine both flours, the baking powder, baking soda, and ground allspice, and use a whisk to mix well. In a measuring jug or similar, whisk the buttermilk together with the egg and honey, if using and then whisk in the cooled, melted butter.
- Pour the wet ingredients over the bowl of dry ingredients, add the dried cranberries, and mix with a silicon spatula until the dough comes together. Next, turn the sticky dough out onto a floury surface, cut the dough ball in half, and then each half into 4 pieces so that you have 8 pieces in total.
- Shape each piece of dough into a rough ball and place it on your lined baking sheet with some space between them. Using a sharp knife, cut a small "X" shape into the top of each one, then sprinkle whole wheat flour over each soda bread. Bake the Mini Irish Soda Bread for 15 minutes, or until the Mini Irish Soda Bread, is brown and sounds hollow when tapped underneath. Let them cool for about 10 minutes. Enjoy!
Notes
How to Store & Re-Heat
To store: Let it cool completely, and then wrap it tightly in plastic or aluminum foil. You can keep it at room temperature for up to two days or in the refrigerator for up to a week. For more extended storage, you can freeze the bread for up to three months.
To reheat: Preheat your oven to 350°F (175°C). Remove the plastic wrap or aluminum foil and place the bread on a baking sheet. Bake for 5-10 minutes or until warmed through. Alternatively, microwave the bread for 15-20 seconds on high or until warmed. Microwaving the bread may make it slightly softer and less crispy than oven reheating.
Make-Ahead
Mini Irish Soda Bread with Cranberries can be made ahead of time and is an excellent option if you want freshly baked bread on hand for busy mornings or unexpected guests. The dough can be prepared and stored in the refrigerator for up to 24 hours before baking. Once ready to bake the bread, remove the dough from the fridge, shape it into balls, and score the tops before baking as directed. You should add a few extra minutes to the baking time if the dough is chilled.
Alternatively, you can bake the bread ahead of time and store it as directed. Then, reheat it before serving, and you'll have warm and delicious bread ready soon! With its make-ahead option, Mini Irish Soda Bread with Cranberries is convenient and tasty for any occasion.
How to Freeze
If you want to freeze Mini Irish Soda Bread with Cranberries, it is best to freeze it as soon as it has cooled down completely after baking. To do this, wrap the bread tightly in plastic wrap or aluminum foil, and place it in a resealable plastic freezer bag. Be sure to label the bag with the date, so you can track how long it has been in the freezer. When ready to use the frozen bread, please remove it from the freezer and let it thaw at room temperature for a few hours or overnight in the refrigerator.
Once thawed, you can reheat the bread using the same methods as reheating. However, keep in mind that the texture of the bread may be slightly different after freezing and reheating, as freezing can affect the moisture content of the bread. Despite this, Mini Irish Soda Bread with Cranberries can still be frozen successfully for up to three months, making it a convenient option for busy days or unexpected guests.
Notes:
These Mini Irish Soda Bread are best eaten on the day they are made. Store leftovers in an airtight container for 1-2 days. Reheat in an oven preheated to 300 °F for 8-10 minutes, or Microwave Mini Irish Soda Bread in the microwave for 5 50 10 seconds or until just hot; do not overheat, or the Mini Irish Soda Bread will get tough.
Nutrition Facts
Easy Mini Irish Soda Bread
Amount per Serving
Calories
205
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
36
mg
12
%
Sodium
377
mg
16
%
Potassium
107
mg
3
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
5
g
10
%
Vitamin A
219
IU
4
%
Vitamin C
0.1
mg
0
%
Calcium
50
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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