Spotted Dog is a sweet twist on a St. Patrick’s Day essential! This no-yeast quick bread is perfect toasted and slathered with butter for breakfast, topped with clotted cream for afternoon tea, or paired with a good aged cheddar and soup for supper.
Hey friends! Today we’re making spotted dog soda bread, an easy yeast-free bread recipe I think you’ll love. No St. Patrick’s Day would be complete without a warm loaf of rustic soda bread, but this year why not take a delicious detour and make spotted dog! This soda bread variation is speckled with plump currants and raisins which give it a beautiful look and a burst of sweetness in every bite.
Soften up some butter, or maybe make a quick batch of clotted cream ~ you’re going to want it on your slice of freshly baked spotted dog soda bread.
Let’s dig in
Spotted dog soda bread ingredients
- all purpose flour
- oat flour
- oat flour has a wonderful sweet nutty flavor, and it tends to retain more moisture than other flours which gives soda bread a softer moister crumb. If you look at the photos you can actually see the beautiful crumb that comes from the oat flour.
- baking soda
- gotta have it ~ it’s what makes the bread rise.
- salt
- sugar
- a small amount of sugar, plus the dried fruit, adds a slight sweetness to this bread, but it is not a dessert bread, it’s considered savory.
- dried currants
- raisins
- I like to mix regular and golden raisins.
- egg
- buttermilk
- buttermilk is acidic and works with the baking soda to give the bread lift. Thick cultured buttermilk is best, but if you don’t have it you can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Baking soda, not yeast, makes this bread rise
Baking soda replaces the yeast in this bread. When it combines with an acidic ingredient (buttermilk) + moisture, it releases carbon dioxide gas which causes the bread to rise. Baking soda isn’t as strong a leavening agent as yeast, which is why soda bread doesn’t rise super high, and has its characteristic dense texture.
How I mix spotted dog soda bread dough
I actually use my stand mixer (with the paddle attachment) to mix soda bread dough. This goes against the traditional Irish method of using your ‘clawed’ fingers to gently coax the dough together. I find that the paddle of a stand mixer, on low speed, is just as gentle on the dough, and is a little easier and cleaner. It’s your call.
Step 1. Toss
- In a stand mixer or mixing bowl, combine the dry ingredients, including flour, baking soda, salt, and all that fruit!
Step 2. Whisk & Pour
- Whisk the buttermilk and egg together and add to the bowl.
Step 3. Mix
- With the mixer on low, or using your hands, gently mix until the dough comes together. Don’t over-mix. The dough will be rough and sticky!
Step 4. Adjust
- If the dough seems too dry, add a bit more buttermilk. The goal with soda bread is to achieve a soft and slightly sticky texture.
Step 5. Pat
- Turn the dough out onto a floured surface and bring it together into a flat shape, about 1 1/2 to 2″ thick.
Step 7. Slash
- Using a sharp knife make a deep “x” in the dough. This helps the soda bread cook evenly… and lets the faeries out. 🙂
How to serve your warm spotted dog!
I take my cue from Ireland where spotted dog would be sliced and toasted for breakfast or afternoon tea. This brings out the nutty flavor of the bread and creates a crispy exterior which is so . It’s often served warm with butter, jam, or honey. I love it with clotted cream.
Spotted dog might also be part of a light meal, it’s great paired with cheddar cheese and soup (how about Split Pea Soup with Ham or Romanian Bacon Soup?)
Spotted dog soda bread variations
Go beyond raisins! Explore other dried fruits like cranberries, cherries, chopped apricots, or figs.
Add some chopped nuts like almonds, walnuts, or pecans for extra texture and flavor.
Substitute whole wheat flour for some or all of the all purpose flour.
Incorporate a cup of shredded sharp cheddar into your dough instead of the dried fruit and sugar.
Caraway seeds are a traditional spotted dog soda bread addition, add a tablespoon to your dough.
Chopped fresh herbs like rosemary or thyme can add a fresh twist to your spotted dog.
Soak your dried fruit in Irish whiskey before using!
More no yeast bread recipes
- Irish Oatmeal Soda Bread
- Darina Allen’s Irish Soda Scones
- Irish Brown Bread
- Guinness Bread
- Beer Bread Recipe (easy, no yeast!)
Spotted Dog (Irish Soda Bread with Raisins)
Ingredients
- 2 1/2 cups all purpose flour
- 1 cup oat flour
- 1 Tbsp sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 cups buttermilk (possibly a little bit more)
- 1 large egg
- 1 cup mixed raisins and/or currants
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Whisk the flours, salt, soda, sugar and fruit together in a large mixing bowl. I actually use my stand mixer for ease.
- Whisk the egg and buttermilk together in a separate bowl or cup.
- Make a well in the center of the dry ingredients and add the buttermilk/egg mixture. Gradually mix together, adding a bit more buttermilk if your dough seems too dry. The dough will have a very rough shaggy texture to it.
- Transfer the dough to a floured surface and briefly bring it together with floured hands. Form into a round disk, about 1 1/2-2 inches thick.
- Transfer to your baking sheet and cut a deep cross in the top with a sharp knife.
- Put the pan in the oven and immediately turn the temperature down to 400F. Bake for about 40 minutes, or until golden brown. It should sound hollow when you rap the bottom.
- Let cool for a few minutes, but then enjoy it while still warm, with some good Irish butter, of course!
- Spotted dog, like all soda bread, is best eaten the same day. But leftovers can be wrapped in plastic and kept on the counter for a couple of days. Spotted dog can also be frozen: let it cool completely before wrapping in plastic and then in foil to prevent freezer burn.
Notes
- If you want a real treat, Make Your own Butter to have with your bread!
Hi Sue! This bread looks delicious!
If I wanted to make the bread gluten free, I assume I can use a gluten free flour
and it will turn ok?
Yes, like I always say, use a good brand (King Arthur flour, Bob’s Red Mill, etc.) gf baking mix for best results.
Hi, did you make this in metric or US measure? I can do either. The measurements you gave are not exact equivalents so I’d like to try the one you followed. Thanks.
I use volume measurements. I just went in and checked the metric and they should be accurate now. The metric conversions are done automatically, so I always recommend using the volume measurements when possible.