Irish Buttermilk Bannock

This is proper Irish soda bread, the kind made without yeast, without kneading machines, and without fuss. Buttermilk reacts with the baking soda to create the rise, giving you a tender, slightly tangy loaf with plump raisins scattered throughout.

Scoring a cross into the top before baking isn’t just decorative. It helps heat penetrate the thick, dense dough so the center cooks through evenly during the long bake. Without it, you risk a raw middle.

The dough should feel sticky when you scrape it out, and that’s exactly right. Over-flouring during the light knead toughens the crumb. Handle it just enough to form a ball and get it into the pan.

Kitchen Tips

• Mix wet and dry ingredients until just combined. This isn’t a yeasted dough that benefits from development. The less you work it, the more tender the bread.
• The cross should be cut about ½ inch deep with a sharp, decisive motion. Sawing back and forth tears the dough.
• Test for doneness by tapping the bottom of the loaf. It should sound hollow. If it thuds, give it another 10 minutes.
• Let it cool on a wire rack, not in the pan. Trapped steam makes the crust go soft and the bottom soggy.

Variations

• Swap raisins for dried currants for a more traditional Irish spotted dick style.
• Add a tablespoon of caraway seeds for a savory, earthy twist common in some Irish-American versions.
• Brush the top with melted butter as soon as it comes out of the oven for a softer, richer crust.