Spotted Dog - Irish Soda bread

Spotted Dog

A lightly sweet  and  soft  quick bread leavened with baking  soda. 

Course Breakfast
Cuisine European
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 1 Loaf
Author Syama


  • 450 g All Purpose Flour 4 - 4 1/2 C
  • 1 1/4 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 2 Tbsp Sugar
  • 1 Egg
  • 1 C Butter Milk
  • 3/4 C Water As Needed
  • 1 Tsp Caraway Seeds Optional
  • 3/4 C Raisins/currants


  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl sift together the flour, baking soda and salt . Sift 2 more times to aerate the flour really well. Add the sugar and stir to uniformly combine. Gently rub the caraway seeds in the palm of your hands and add to the flour mix. Add the fruit to the flour and use a spatula in circular motion to mix uniformly .

  3. Break the egg into a small bowl and beat well. Add the butter milk to the egg mixture and stir .

  4. Make a well in the middle of the dry mix and slowly pour the liquids .Use a spatula or wooden spoon to gently stir to   combine the wet and dry ingredients with as few strokes as possible. Add the water as needed  until almost all the flour is moist and the dough comes together in a  big  lump. Flour the work surface and turn the shaggy dough out on it Flatten the dough using your hands to a circular disc of about 11/2" thickness.

  5. Transfer to a cookie sheet lined with parchment paper.Mark an X on the top with a sharp knife. Transfer to the oven, reduce the temperature to 400°F (200°C)and bake for 30 to 40 minutes or till done .When done the tops will be lightly brown and the bottom will sound hollow when tapped Cool on the rack for few minutes.

  6. Serve warm or cold ..

Recipe Notes