Description
This classic Irish Soda Bread recipe delivers a nostalgic and rustic loaf with a tender crumb and crisp crust. Made quickly without yeast, it relies on baking soda and buttermilk for leavening, resulting in an easy, traditional bread perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 4 cups (500 g) all-purpose flour, plus extra for shaping
- 1 tsp baking soda (fresh for best rise)
- 1 tsp fine salt
- 1–2 tbsp (12–25 g) sugar or honey (optional, for gentle sweetness)
- ¾ cup (110–120 g) raisins or currants (optional, for sweet version)
- 1 tbsp caraway seeds (optional, for traditional flavor)
Wet Ingredients
- 1 ¾ cups (420 ml) cold buttermilk, plus 1–2 tbsp as needed
- 2 tbsp (28 g) cold unsalted butter, cut into small pieces
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, fine salt, sugar or honey (if using), and any chosen additions like raisins, currants, or caraway seeds. This mix forms the base of your soda bread.
- Add Butter: Cut the cold unsalted butter into small pieces and incorporate it into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. This creates a tender texture in the bread.
- Mix in Buttermilk: Pour the cold buttermilk into the flour and butter mixture. Using a wooden spoon, gently mix just until a shaggy dough forms. If the dough appears too dry or crumbly, add extra buttermilk one tablespoon at a time, aiming for a moist, non-sticky dough.
- Shape the Dough: Turn the dough out onto a floured surface and gently bring it together into a rough round loaf. Handle the dough lightly to avoid a dense crumb. Pat or lightly shape the loaf to about 8 inches in diameter and 2 inches thick.
- Score the Bread: Transfer the loaf onto a baking sheet lined with parchment paper. Using a sharp knife, cut a deep cross (about â…“ inch) across the top of the loaf. This traditional scoring helps the bread bake evenly and allows steam to escape.
- Bake the Bread: Preheat your oven to 425°F (220°C). Place the bread in the oven and bake for about 40 minutes. The soda bread is done when it has a golden-brown crust, and sounds hollow when tapped on the bottom.
- Cool the Bread: Remove the bread from the oven and transfer it to a wire rack. Allow it to cool completely before slicing to ensure the crumb sets nicely and crumbles less.
- Serve and Enjoy: Slice the bread into 8 generous pieces. Serve plain, with butter, or alongside soups and stews for a comforting, traditional Irish meal.
Notes
- Measure flour lightly by spooning into the cup and leveling. Avoid packing flour to prevent a dense loaf.
- Use fresh baking soda to maximize the bread’s rise and achieve a tender texture.
- Buttermilk is essential for flavor and activating the baking soda. If needed, substitute with milk plus lemon juice or vinegar but expect slight variations in taste.
- Handle the dough gently to maintain a light crumb; avoid overmixing or kneading.
- The scoring cross on top is both traditional and functional, helping the bread bake properly.
- This bread is best eaten within 1-2 days; slice and toast leftover bread for renewed freshness.
