Irish Soda Bread

Most American versions of soda bread are slightly sweet and contain raisins and/or caraway seeds—a variation of the classic called Seedy Bread. This plain soda bread and its whole wheat variation are adapted from Full and Plenty: Breads & Cakes (Anvil Books, 1985) by Maura Laverty, a classic Irish cookbook (see an adaptation of Laverty’s barm brack, a yeast-risen tea cake).