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In course at ICE, one of the first few recipes students make is Irish soda bread. Many American bakers tend to associate the bread with St. Patrick's Day, though in Ireland, it's eaten year-round.

Chef Sim Cass' Irish soda bread recipe yields a versatile, hearty loaf that is great for sharing regardless of the holiday. 

Chef Sim incorporates optional raisins for sweetness in his recipe, though you're welcome to leave them out if you'd like to eat your soda bread in a savory application, like as a dipping accoutrement for soup or stew. The caraway seeds, though also optional, add a slight earthiness to the bread that really differentiates it, flavor-wise, from other dense breads more common in American cuisine.

If you're stumped on the best way to enjoy your soda bread slices, we recommend Chef Sim's preferred method: with lots of clotted cream and fruit jam.

Here's how to make it at home.

Recipe

Irish Soda Bread

Makes two loaves

Ingredients

• 250 grams whole wheat flour
• 750 grams all purpose flour
• 42 grams milk powder
• 10 grams sugar
• 15 grams salt
• 25 grams baking soda
• 8 grams baking powder
• 50 grams melted butter
• 850 grams buttermilk
• 180 grams of raisins, soaked (optional)
• 40 grams caraway seeds (optional)

Directions

1. Place all the dry ingredients in a bowl, mix well to combine, either by hand or on low speed.
2. Mix in melted butter, to evenly coat the dry ingredients.
3. If adding raisins and caraway seeds, stir in gently.
4. Add the buttermilk, mixing only to combine.  Add more buttermilk if necessary.
5. Divide the dough into 1100 gram pieces and gently shape into semi-flat disks. Score with a cross-hatch design.
6. Place the dough disks on a baking sheet and bake at 375° for about 45 minutes. The loaf is done when it sounds hollow when you knock on the bottom.
7. Let the loaves cool on a rack for at least 10 minutes to set. Slice and serve warm.

Read More: What is Irish Soda Bread?