Irish soda bread from Pastry Love: A Baker's Journal of Favorite Recipes (page 66) by Joanne Chang

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Notes about this recipe

  • Lepa on January 11, 2025

    This is a nice soda bread. I especially liked that it is whole grain. I used sour cream because I didn't have creme fraiche and that worked well.

  • anya_sf on February 08, 2023

    I used 50 g creme fraiche (all I had) and made up the difference with more buttermilk. Shaped the loaf the night before baking, refrigerated overnight, and baked in the morning. Very nice soda bread, lightly sweet, with a hearty-yet-tender texture from the rye flour.

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