Einkorn Irish Soda Bread
What is einkorn flour?
Watch our video and find out.
We’ve updated the classic Irish soda bread to make it a little lighter. Don’t worry, it’s still ready in a snap! You can serve homemade bread in 60 minutes from start to finish. If you don’t have einkorn flour yet, you can make Irish soda bread using traditional all-purpose flour.
We like to mix together some buttermilk and butter to brush along the outside of the loaf prior to baking. This gives the bread its iconic savory, flavored crust. Perfect Irish soda bread will have crust that’s golden brown in color.
This bread can be made salty or sweet. Adding ingredients like raisins, currants, or even dried cranberries can make the loaf more of a dessert-like treat. Its rustic texture is great paired with a bowl of quinoa chicken chili or any one of your comfort-food favorites.
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Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Irish Soda Bread
Ingredients
- 4 cups all-purpose einkorn flour, 18 oz
- 3 Tbsp granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/3 cups buttermilk
- 1 egg
- 6 Tbsp unsalted butter, melted
coating
- 2 Tbsp unsalted butter
- 2 Tbsp buttermilk
Instructions
- Preheat oven to 375 degrees then line a baking sheet with parchment paper and spray lightly with cooking spray. In a large bowl, sift together flour, sugar, baking soda, baking powder and salt. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- In a separate smaller bowl, combine buttermilk with beaten egg. Make a well in the center of dry ingredients and pour buttermilk and egg mixture along with the melted butter into the well and stir just until a ball of dough forms.
- Form dough into a cohesive ball and place on prepared baking sheet. Pat dough into about an 8"–9" round loaf (the loaf will be 3"–4" thick in the center). Use a sharp knife to cut an X into the top of the dough.
- Combine 2 Tbsp melted butter with 2 Tbsp buttermilk and brush entire amount onto the dough, covering the entire loaf. Bake 40–50 minutes or until a toothpick comes out clean. Remove from oven and cool until warm or room temperature, slice and serve.
Notes
Crazy delicious!! Perfect! I couldn’t stop eating it and so happy to have found your recipe. Thank you for sharing it. I know this is a bread I will be making often.
This was great! not dry and not doughy. Great flavor, my family adored eating this!
Can this be made in a loaf pan?
Hi Cheryl, this is just the recipe I’ve been looking for! I appreciate the options to halve or double the recipe. It appears the weights for the flour don’t adjust when changing proportions, always reading 18 oz. What is the oz for the 1x option?
Thanks for sharing Gina! We love when people can adapt our recipes to what they’re looking for and appreciate you sharing!
I know it’s annoying when people give a rating and then say they didn’t really follow the recipe to a T, but alas, I’m one of those people. I could not find a recipe for exactly what I wanted, so I adapted this one and it worked out great. My husband wanted to eat the whole loaf all to himself.
In case anyone else out there is curious, the changes I made were as follows.
1) substituted 1 cup of guava pulp + 1/3 cup milk kefir (instead of the buttermilk)
2) added 1 T of raw sugar and sprinkled some on top before baking as well
3) I didn’t have any baking soda (I’m in an airbnb) so I used 1T + 1t of baking powder.
4) I didn’t have butter so I substituted with butter/olive oil spread.
I can only imagine how much better it would have been if I had all the ingredients that I was supposed to use, but it still came out wonderful and the scent and taste of the guave is absolutely amazing.