Seeded Irish Soda Bread Pressure Cooker Recipe

Recipe Category: Bread


Seeded Irish Soda Bread Pressure Cooker Recipe


Makes 2 round loaves

  • 3 cups unbleached all-purpose flour, plus more for sprinkling
  • ¼ cup firmly packed light brown sugar
  • 2 tablespoons each sunflower seeds, flax seeds, and pumpkin seeds
  • 1 teaspoon each sesame seeds, poppy seeds, and fennel seeds or caraway seeds
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup (½ stick) cold unsalted butter, cut into pieces
  • 1 to 1¼ cups cold buttermilk, as needed
  • 1 large egg
  • 1 large egg yolk


  1. Preheat the oven to 400° F
  2. Line a baking sheet with parchment paper
  3. In the work bowl of a heavy duty stand mixer fitted with the paddle attachment, combine the flour, sugar, seeds, baking powder and soda, and salt
  4. Add the butter pieces on low speed and mix just until soft, thick crumbs are formed
  5. Add 1 cup of the buttermilk, the whole egg, and egg yolk
  6. Mix on medium-low speed until the dough forms a rough, soft mass
  7. Adjust the consistency with a few more tablespoons of buttermilk, if necessary
  8. You want the dough to be able to hold its own shape but still be soft and pliable
  9. Turn the dough out onto a lightly floured work surface and knead gently, sprinkling with flour as needed to prevent sticking, until the sticky dough just comes together and makes a smooth surface, no more than 5 to 10 times
  10. You can leave the dough quite soft or a bit stiffer, depending on how dense you like your soda bread
  11. Divide the dough into 2 equal portions with a knife, and knead each a few times to make a smooth round
  12. Do not overwork the dough
  13. Dust 2 tablespoons of flour on the work surface and roll the top surface of the loaves in the flour to coat
  14. Place the loaves on the prepared baking sheet about 6 inches apart and place another baking sheet of the same size underneath to prevent burning
  15. With a small sharp knife or kitchen shears, slash the tops with a large X about ½ inch deep
  16. Bake until dark brown and crusty, 35 to 40 minutes
  17. A cake tester inserted into the center of the X should come out clean
  18. Serve cut into thick slices with a serrated bread knife, warm or room temperature
  19. Freeze in a large plastic freezer bag, whole or in slices, up to 1 month
  20. Beth’s Irish Soda Bread with Golden Raisins and Tart Cherries: Omit all of the seeds
  21. Add 1¼ cups mixed golden raisins and dried tart cherries in Step 3 with the buttermilk

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