I thought St. Paddy’s day deserved some Irish Soda Bread kicked up a notch with some currants and then smothered in a seriously delish Chia Strawberry Jam. Hi-hello bread, you have been good to me. We made this bread last Sunday with a big pot of stew with lentils and chunks of beef. The 1/8th Irish blood in me was right at home. Hi-hello simple scratch cooking at it’s finest.
We’ve had some tough things to work through these past couple of weeks. I make it a point to not tell anyone else’s story here on the blog and make it about me. This situation… is not about me, but it’s crummy and about 10 other things that are synonymous with dreadful, awful things. Cancer is a bugger. That’s all I have to say. I hate it, and I wish with all my heart this wasn’t happening.
But, there is a plan. There is a hope and a future.
I’m sorry to be so painfully honest with you all today, but it’s been weighing on my heart, and I want more than anything to be real with you guys. I’ve needed bread and comfort food. I’ve needed to be around people I love. I’ve needed to process.
I know you have probably been there at some point or another. So, I know that you understand. I know Irish Soda Bread can’t fix it, but I’m sure going to make a go of it.
It really is a beautifully crafted loaf of bread. It’s made with only five ingredients including salt. No need to let it rise and proof and all that stuff. Soda bread only takes—you guessed it—baking soda. I put all the ingredients in my Kitchenaid™ mixer with the dough hook attachment and it was as easy as pie. Without a Kitchenaid™ it would take a little more arm work but still not as much as a yeast dough.
The best way to eat Irish Soda Bread, in my opinion, is steeped into a thick bowl of stew and while it’s still warm from the oven. Yeah, that is called making good choices. But, second to that warm-comfort-experience is when it’s smothered with Irish butter and this Chia Strawberry Jam.
I wanted to make a jam to turn this bread into a sweet treat. However, I still wanted to keep it somewhat healthy-ish. It’s made with fresh strawberries, power-packed chia seeds, and sugar. Less sugar than I typically use for a jam. Baby steps. While I made this jam strictly to complement this bread, I can already tell I’ll be making it in copious amounts this summer. I really loved it! Luckily, I was able to find a good batch of strawberries from the store which helped out a lot. Thank you California greenhouses!
Okay, I’m signing off for the week. I hope you get to enjoy your St. Paddy’s Day! I know my Irish grandma will probably be watching Leap Year and making a strong cup of black tea. She is a sucker for rom-coms, it’s the cutest.
“We must try not to sink beneath our anguish, but battle on.”
— JK Rowling
Irish Soda Bread with Currants, Chia Strawberry JamPrint Recipe
- -For the soda bread-
- 4 cups all purpose flour
- 1 cup currants
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups plain Greek yogurt
- -For the Chia strawberry jam-
- 16 ounces fresh strawberries, stemmed and hulled
- 1/2 cup sugar
- 2 tablespoons chia seeds
Preheat the oven to 425 degrees. Grease a 9-inch cake pan, and set aside.
Combine the flour, currants, salt, and baking soda together. Stir in the Greek yogurt 1/2 cup at a time until it sticks together and forms a ball. This may take more or less yogurt.
Knead for about a minute, roll into a ball, and place on greased cake pan. Flatten the dough slightly, and cut an X in the middle about 1/2 inch deep.
Cover the dough with a foil, tented to make room for the bread to expand.
Bake for 30 minutes. Remove foil and bake for another 10 minutes until golden brown.
-For the Jam-
Quarter strawberries and place them into a medium saucepan with the rest of the ingredients. Cook over medium heat letting the juices render and start to bubble. Use a potato masher to break down the larger strawberry chunks. Continue to cook until thickened, about 5 minutes. Place in a mason jar and chill.
The jam is only slightly sweetened, add more sugar for a classic jam flavor.