There’s nothing quite like the smell of freshly baked bread filling your home, and this classic Irish Soda Bread recipe delivers that comfort without any of the fuss of yeast! It’s a wonderfully rustic ‘quick bread,’ meaning it gets its lift from baking soda and buttermilk instead of a long proofing time. The result is a beautifully dense loaf with a tender, fine crumb and a delightful, slightly tangy flavor. It’s absolutely perfect slathered with butter while still warm from the oven, or toasted the next day for a crunchy treat. Let’s get baking!
Ingredients
• 4 cups / 480 g all-purpose flour, or 2 cups all-purpose plus 2 cups whole wheat flour
• 2 teaspoons / 12 g salt
• 3/4 teaspoon / 4 g baking soda
• 3/4 teaspoon / 3 g baking powder
• 1 1/2 cups / 360 ml buttermilk
• Butter or neutral oil, for greasing the pan
• For DIY Buttermilk (if needed)
• 1 1/2 cups / 360 ml milk, slightly warmed
• 1 1/2 tablespoons white vinegar or lemon juice
Instructions
1. Preheat your oven to 375°F / 190°C. Lightly grease a baking sheet with butter or a neutral oil.
2. If you’re not using store-bought buttermilk, make your own now. Gently warm the milk (about 1 minute in the microwave is fine) and stir in the vinegar or lemon juice. Set it aside for 5-10 minutes to curdle while you prepare the other .
3. In a large bowl or the basin of a food processor, whisk together the flour(s), salt, baking soda, and baking powder until well combined.
4. Pour in the buttermilk (or your soured milk mixture) and mix until a soft, shaggy dough forms. Be careful not to overmix. If using a food processor, pulse for about 30 seconds. If by hand, knead gently on a floured surface for just 2-3 minutes until it comes together into a smooth ball.
5. Shape the dough into a round loaf and place it on your prepared baking sheet. Using a sharp knife or razor blade, score a deep ‘X’ across the top, about half an inch deep.
6. Bake for 45-55 minutes, or until the loaf is a deep golden brown and sounds hollow when you tap the bottom. An instant-read thermometer inserted into the center should read about 210°F / 99°C.
7. Transfer the loaf to a wire rack and let it cool completely before slicing. This is important for the texture!
Nutritional Information
• Serving Size: 1 slice (1/12th of loaf)
• Calories: 165 kcal
• Carbohydrates: 33 g
• Protein: 5 g
• Fat: 1 g
• Sodium: 480 mg
• Disclaimer: is an estimate and may vary based on used.
Pro Tips
• for Perfect Soda Bread
• Don’t overwork the dough. Mix only until the are just combined. Over-kneading will develop the gluten too much and result in a tough, chewy loaf instead of a tender one.
• Customize your loaf by adding up to 1 cup of raisins or currants, or 1 tablespoon of caraway seeds to the dry for a more traditional, flavorful bread.
• The ‘thump test’ is your best friend. To check for doneness, carefully lift the hot loaf with an oven mitt and tap the bottom. A hollow sound means it’s perfectly baked through.
• Let it cool completely before slicing. Slicing into hot soda bread can cause it to be gummy and dense inside. Patience will be rewarded with the perfect crumb structure.
