Irish Soda Bread is a traditional, no-yeast bread from Ireland that uses baking soda as a leavening agent. This quick bread is simple to make, requiring just a few basic ingredients—flour, baking soda, salt, and buttermilk. It’s known for its dense, crumbly texture and slightly tangy flavor, perfect for pairing with butter, soups, or stews. Whether for St. Patrick’s Day or a cozy family meal, Irish Soda Bread offers a delicious taste of Irish heritage with a quick and easy baking process.
Quick Facts
| Course | Bread / Side Dish |
|---|---|
| Cuisine | Irish |
| Difficulty | Easy |
| Servings | 8 |
| Prep Time | 10 minutes |
| Cooking Time | 35 minutes |
| Calories | Approx. 200 per slice |
Equipment Needed
Making Irish Soda Bread requires minimal tools, making it accessible even for beginners. Here’s what you’ll need:
- Large mixing bowl: For combining the dry and wet ingredients.
- Measuring cups and spoons: Precision helps with perfect texture.
- Wooden spoon or spatula: To mix the dough gently.
- Baking sheet or cast-iron skillet: For baking the bread.
- Sharp knife or bread lame: To score the dough before baking, which helps the bread expand.
- Cooling rack: To cool the bread evenly after baking.
- Optional: A sieve or sifter for the flour to ensure lightness.
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¾ cups buttermilk (cold)
- Optional: 1 tablespoon sugar (for slight sweetness)
- Optional: 2 tablespoons melted butter (for brushing)
Instructions
- Preheat oven to 425°F (220°C). Line your baking sheet with parchment paper or lightly grease your skillet.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, salt, and sugar if using.
- Add buttermilk gradually while stirring with a wooden spoon until a soft dough forms. It should be sticky but manageable.
- Shape the dough into a round loaf on a floured surface. Avoid overworking to keep the bread tender.
- Score the top with a sharp knife in a cross shape, about 1/4 inch deep. This helps the bread cook evenly.
- Bake for 30-35 minutes or until the crust is golden and a toothpick inserted comes out clean.
- Cool on a rack before slicing to avoid crumbling.
Essential Note:
Irish Soda Bread is best eaten fresh the day it’s baked. The bread doesn’t keep well because it lacks preservatives and yeast. For the best texture, slice it warm with butter or serve alongside hearty soups. Avoid overmixing the dough, or it will become tough. Always use fresh baking soda for proper rising. Buttermilk is key — it reacts with baking soda to create the bread’s light texture and slight tang.
