Irish Soda Bread is a traditional and simple bread recipe that has been a staple in Irish households for generations. This rustic loaf has a hearty crumb and a slightly tangy flavor from buttermilk. It requires no yeast or long rising time, making it one of the quickest breads to prepare. Fresh out of the oven, it’s crisp on the outside, tender inside, and perfect with a pat of butter, jam, or alongside a bowl of stew. Leftovers toast beautifully the next day.
INGREDIENTS:
4 cups all-purpose flour*
1 tablespoon sugar
1 1/2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk, plus a bit more if needed
*For a heartier, nuttier flavor, replace 2 cups of the all-purpose flour with whole-wheat flour.
METHOD:
Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, sift together flour, sugar, baking soda, and salt until well combined.
Make a well in the center and pour in most of the buttermilk. Mix with a wooden spoon or your hands until the dough just comes together. If it feels too dry or crumbly, add a splash more buttermilk. The dough should be soft and slightly sticky, but not wet.
Turn the dough out onto a lightly floured surface. Gently knead for about 1 minute—just enough to bring it together into a round loaf. Avoid over-kneading, as soda bread should remain tender.
Place the loaf on the prepared baking sheet. Using a sharp knife, cut a deep cross (about ½ inch thick) across the top. This helps the bread bake evenly and creates its signature look.
Place in the oven and bake at 425°F for 15 minutes. Then, without opening the oven door, reduce the temperature to 400°F and continue baking for 25–30 minutes. The bread is done when it is golden brown and sounds hollow when tapped on the bottom.
Transfer to a wire rack and let cool for at least 20 minutes before slicing. Enjoy warm with butter, jam, or alongside hearty soups and stews.
VARIATIONS AND TIPS:
- Add-ins: Stir in ½ cup raisins, currants, or caraway seeds for a sweeter, more traditional variation.
- Storage: Wrap cooled bread in a tea towel to keep the crust crisp. Best eaten the same day, but it can be toasted the next.
- Freezing: Soda bread freezes well. Wrap tightly and freeze for up to 2 months. Thaw at room temperature, then refresh in a 350°F oven for 10 minutes.
