Irish soda bread with black currants from The Back in the Day Bakery Cookbook by Cheryl Day and Griffith Day

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 19, 2024

    Very nice and wholesome, lightly sweet. Using Irish wholemeal flour instead of regular whole wheat made the texture extra nubby. A toothpick came out clean after 40 min, but the bread was a little doughy, so next time I won't completely trust that to tell if it's done. We enjoyed it toasted and buttered (there is no butter in the bread).

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