'Ulu Irish Soda Bread
An Irish soda bread recipe using 'ulu flour – the perfect way to celebrate St. Patrick's Day in Hawai'i. Make it your own by mixing the dough with dried fruit or savory herbs.
1-1/4 cups ulu flour
3 cups AP flour (or your favorite GF bread mix)
5 Tablespoons unsalted butter, cold and cubed*
1 large egg
3 Tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1-3/4 cups buttermilk*
Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Use a seasoned 10-12 inch cast iron skillet. Set aside.
Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins (optional). Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 50-60 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Looking for ‘Ulu flour but dont know where to get one? Visit our online shop.
*If you don’t have any buttermilk on hand, you can make a homemade “DIY” version. Whole milk or 2% milk is best, though lower fat or nondairy milks work in a pinch. Add 1 Tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1 and 3/4 cups. Whisk together, then let sit for 5 minutes before using in the recipe.