Traditional Irish Soda Bread is a simple, rustic bread that comes together quickly without the need for yeast or rising time. It’s a hearty loaf with a dense crumb and a slightly tangy flavor, thanks to the buttermilk. With just a handful of pantry staples, I can create a golden, crusty bread that’s perfect for breakfast, dinner, or a snack.
Why You’ll Love This Recipe
I love how easy and fast it is to prepare this bread. There’s no kneading, no waiting for the dough to rise, and no fancy equipment needed. It’s perfect when I want freshly baked bread in under an hour. The crust is crisp, the inside is soft, and it pairs well with both sweet and savory toppings. Whether I serve it with soup or slather it with butter and jam, this bread never fails to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups buttermilk
Directions
I start by preheating my oven to 425°F (220°C).
Then I line a baking sheet with parchment paper or lightly flour it.
In a large mixing bowl, I whisk together the flour, baking soda, and salt.
I make a well in the center of the dry ingredients and pour in the buttermilk.
Using a wooden spoon or my hand, I mix until a soft dough forms. I try not to overmix.
I turn the dough out onto a lightly floured surface and gently knead it just enough to bring it together—about 30 seconds.
I shape the dough into a round loaf and place it on the prepared baking sheet.
With a sharp knife, I cut a deep “X” across the top of the loaf.
I bake it for 35 to 45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
I let it cool on a wire rack before slicing.
Servings and timing
This recipe makes 1 loaf, which serves about 8 people. It takes around 10 minutes to prepare and 40 minutes to bake, so I can have fresh bread on the table in under an hour.
Variations
Sometimes I like to switch things up by adding raisins or currants for a slightly sweet twist, making what’s known as “Spotted Dog.” I’ve also tried using whole wheat flour for a more wholesome version. For a richer flavor, I might mix in a tablespoon of sugar or a little melted butter into the dough.
Storage/Reheating
I keep any leftover bread wrapped in a clean kitchen towel or in an airtight container at room temperature for up to 2 days. For longer storage, I freeze it—sliced, so I can take out just what I need. To reheat, I toast slices or warm them in a low oven until heated through.
FAQs
What makes Irish soda bread different from regular bread?
It’s made without yeast. I use baking soda and buttermilk for leavening, which means no rising time is needed.
Can I use milk instead of buttermilk?
Not directly, but I often make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 ¾ cups of milk. I let it sit for 5–10 minutes before using.
Why is there a cross on top of the bread?
The cross helps the bread bake evenly and allows the center to expand. Traditionally, it’s also said to let the fairies out!
Can I make this bread gluten-free?
Yes, I can try a gluten-free all-purpose flour blend, though the texture may differ slightly. I make sure the blend contains xanthan gum for structure.
Why is my soda bread crumbly?
If I overmix the dough or use too much flour, the bread can turn out dry. I handle the dough gently and just until it comes together.
Conclusion
Traditional Irish Soda Bread is one of those recipes I always come back to when I want something warm, comforting, and fuss-free. Whether I serve it with a hearty stew, a fried egg, or simply some butter, this bread brings a touch of Irish tradition to my table with minimal effort.
Traditional Irish Soda Bread is a quick, rustic bread made without yeast. It’s known for its dense crumb, crispy crust, and tangy flavor from buttermilk. Perfect for pairing with sweet or savory toppings.
Ingredients
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups buttermilk
Instructions
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly flour it.
In a large bowl, whisk together flour, baking soda, and salt.
Make a well in the center and pour in the buttermilk.
Mix with a wooden spoon or hand until a soft dough forms. Do not overmix.
Turn the dough onto a lightly floured surface and knead gently for about 30 seconds.
Shape into a round loaf and place on the prepared baking sheet.
Cut a deep “X” across the top of the loaf.
Bake for 35–45 minutes, until golden and sounds hollow when tapped.
Cool on a wire rack before slicing.
Notes
Do not overmix or knead the dough too much.
Add raisins or currants for a sweet variation.
Whole wheat flour can be used for a heartier loaf.
Substitute buttermilk by mixing milk with lemon juice or vinegar.
Freeze slices for longer storage and reheat by toasting or baking.
