Irish Soda Bread - Step by Step

Irish soda bread is a staple in Irish homes. This simple yet delicious bread is easy to make and full of flavor. All  you really need is a few basic ingredients: salt, flour, baking soda and buttermilk. The "trick" to achieving a perfect texture is not to over knead it, as this will make it tough, ugh not good!

Irish soda bread became popular around the 1800's when baking soda first became available.  The brown soda bread which is made with whole wheat flour was more common while bread made with white flour was for the wealthier class. A more refined flour such as white flour would have been more expensive. Irish soda bread is especially good when warm and slathered with butter!!! Everything is better with butter! Now, there are some versions of Irish Soda bread that contain dried fruits and/or caraway seeds.

Experts such as Rory O'Connell from the Ballymaloe Cookery School, insist that this is not authentic. The reason? Dried fruits would have been a luxury items and by no means accessible to the general population.

In the beginning, Irish soda bread was made in a vessel  called a "bastible",  similar to a Dutch oven; and hung over an open fire. Coals were also set on the top so the bread would cook more evenly on the top and the bottom. Before baking, a cross is made with a sharp knife on the top of the loaf. Why? Well, the reason is mainly scientific. The cruciform pattern allows the heat to penetrate the bread more thoroughly thus assisting the cooking process. On a more superstitious note, there is a saying in Ireland, that the cross on the bread is "to let the devil out". However, in a predominantly Catholic country, the cross takes on added religious symbolism.

Step by step photos

1. Preheat your oven to 425°F and gather all your ingredients. You only need a few: buttermilk, flour, salt, baking soda and I like to brush a little olive oil on the top just before baking. Although the olive oil is not traditional I like the rich look it gives to a baked loaf.
2. Mix together the salt and baking soda and add this to the flour.
3. Sift the flour, salt and baking soda mixture into a large bowl.
4. I like to further stir the mixture with a fork to be sure the salt and baking soda are evenly distributed. Once fully combined make a well in the middle of the flour and pour on most of the buttermilk.
5. Hand mix to combine the buttermilk into the flour mixture until it just comes together to form a loaf. You don't want a sticky or runny dough that is too wet. Add a little more of the buttermilk if needed to get it to combine.
6. Knead to further combine the dough on a floured surface and then form the dough into a circle.  The dough should be approximately 8 inches across and about 2 inches tall. Cut a cross about 1 inch deep in the top of the dough.
7. Brush the loaf with a little olive oil on top.
8. Bake for 25-30 minutes until golden brown and you get a hollow sound when you tap on the bottom.

Frequently Asked Questions

• How long can I store the Irish soda bread? You can keep this at room temperature for about 4-5 days. Keep it sealed in a container or zip-top bag to prevent drying.
• Can I freeze Irish soda bread? Yes, I actually like to freeze slices or even the whole loaf. Freeze in airtight freezer bags and it stores nicely for up to 3 months.
• How do I know when the Irish soda bread is done when baking? When you tap on the bottom it should sound hollow. Take it from the oven with mitts and I usually use a spoon because it is hot and it if sounds hollow and not a dense “thud” it is done.
• Why did my loaf not fully bake in the middle? Be sure to flatten the loaf to about 2 inches and the diameter will be about 8 inches around. This helps the middle bake better and it will rise in the oven. Be sure your dough is not too wet to begin with. It should just come together and form a ball.
• Can I add other flavors? Sure, some readers have added 3 tablespoons of ground flax seed or a bit of honey to the dough with good success. I would add the honey to the buttermilk before adding to the flour.
• What if I don't  have buttermilk?  You can quickly and easily make buttermilk from whole milk or 2% milk.  Add 1 Tbsp of fresh squeezed lemon juice or distilled white vinegar to 1 cup of milk. Let this sit at room temperature for 5-10 minutes to curdle.  This recipe calls for 1 and ¼ cup buttermilk so use 1 Tbsp plus 1 tsp in 1 and ¼ cups of milk.

Looking for more Irish recipes?

If you are looking for more Irish recipes to make for Saint Patrick’s Day or anytime at home here are a few of my favorites to try.  Irish butter cookies are a favorite melt in your mouth shortbread cookie recipe that does call for Irish butter, no substitutes.  If you want to make a hearty meal for your family then you have to try Guinness beef stew.  If you are into authentic Irish drinks them you will want to check out the recipe and history of Irish coffee and another interesting warm hot toddy like libation the Scailtin or Irish whiskey milk punch.  Both of these will warm you up on a cold night! 

If you are visiting Killarney, Ireland I would recommend Killarney Lodge with their homemade baked breads and scones for breakfast to start your day of touring!   If you make this recipe leave me a comment, I would love to hear from you.

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Irish Soda Bread Recipe - Step by Step

Here is a super easy and traditional recipe for Irish soda bread made with buttermilk.  

5 from 2 votes

Print Pin Rate

Course: Bread

Cuisine: Irish

Keyword: baking bread, Saint Patrick's Day food, scratch recipe, traditional

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Calories: 290kcal

Author: Analida Braeger

Ingredients

• 3 ⅓ cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 ¼ cup buttermilk
• 1 tsp olive oil for brushing

Instructions

• Preheat oven to 425°F.
• In a large bowl, sift together flour, salt and baking soda. I like to mix with a fork after sifting to fully combine all the dry ingredients.
• Make a well in the middle of the flour mixture. Slowly add most of the buttermilk mixing thoroughly until well combined. The dough should be soft but not wet.
• Place the dough on a floured surface and knead lightly. Form the dough into an 8 inch circle. It will appear a bit flat but it will rise in the oven.
• Place on a floured or parchment lined cookie sheet.
• With a sharp knife, cut a 1 inch deep cross on the top of the bread.
• Brush the top with olive oil.
• Bake for 25-35 minutes until golden brown and the dough has a hollow sound when tapped on the bottom. Cool on a wire rack and serve warm.

Notes

Frequently Asked Questions:

• How long can I store the Irish soda bread? You can keep this at room temperature for about 4-5 days. Keep it sealed in a container or zip-top bag to prevent drying.
• Can I freeze Irish soda bread? Yes, I actually like to freeze slices or even the whole loaf. Freeze in airtight freezer bags and it stores nicely for up to 3 months.
• How do I know when the Irish soda bread is done when baking? When you tap on the bottom it should sound hollow. Take it from the oven with mitts and I usually use a spoon because it is hot and it if sounds hollow and not a dense “thud” it is done.
• Why did my loaf not fully bake in the middle? Be sure to flatten the loaf to about 2 inches and the diameter will be about 8 inches around. This helps the middle bake better and it will rise in the oven. Be sure your dough is not too wet to begin with. It should just come together and form a ball.
• Can I add other flavors? Sure, some readers have added 3 tablespoons of ground flax seed or a bit of honey to the dough with good success. I would add the honey to the buttermilk before adding to the flour.
• What if I don't  have buttermilk?  You can quickly and easily make buttermilk from whole milk or 2% milk.  Add 1 Tbsp of fresh squeezed lemon juice or distilled white vinegar to 1 cup of milk. Let this sit at room temperature for 5-10 minutes to curdle.  This recipe calls for 1 and ¼ cup buttermilk so use 1 Tbsp plus 1 tsp in 1 and ¼ cups of milk.

Nutrition

Calories: 290kcal | Carbohydrates: 55g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 651mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Calcium: 68mg | Iron: 3.2mg