Carrot Soda Bread

By • June 7, 2014 • 3 Comments



Author Notes: Simply the easiest -- it doesn't even call for butter! -- and most delightful soda bread. I ate almost an entire loaf on my own for breakfast, just slathered with butter. This is adapted from the River Cottage classic soda bread recipe.fiveandspice

Makes one 9-inch(ish) loaf

  • 4 cups flour (white or a mix of white and whole wheat)
  • 2 teaspoons baking soda (or shall we call it bicarbonate?)
  • 1 teaspoon salt
  • 1 1/2 cup shredded carrot
  • 1 3/4 cup buttermilk
  • 1 cup raisins
  1. Heat your oven to 400° F. Stir together the flour, baking soda, and salt in a mixing bowl, then make a well in the center.
  2. Add the buttermilk and grated carrot to the well, then stir until everything is combined. Add the raisins and work them into the dough either with a wooden spoon or with your hands (a slightly sticky process, but doable), which also serves to briefly knead the dough into a very sticky shaggy ball.
  3. Turn the dough out into a 9-inch cast iron skillet (or similarly sized heavy baking pan). Bake until crusty and brown and the bottom sounds hollow when tapped, about 40 minutes. Remove the loaf from the pan and allow to cool (at least partially) on a cooling rack before tearing in.
Jump to Comments (3)

Comments (3) Questions (1)

Default-small
Default-small
Stringio

2 months ago Christa Risher

Would this recipe be good made with a non-dairy milk substitute?

Default-small

2 months ago Debbie

I'd bet full fat coconut milk (canned) would work very well.

Sausage2

2 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I agree. I bet coconut milk would work, or almond/soy. I would add a squeeze of lemon though because you need done acidity to activate the soda.