Description
This classic Irish Soda Bread recipe offers a nostalgic, rustic loaf with a tender crumb and crisp crust. Made with simple pantry staples like all-purpose flour, baking soda, and buttermilk, it’s a quick bread that delivers authentic Irish flavor with minimal effort. Perfect as a hearty accompaniment to soups or stews, or simply enjoyed with butter and jam.
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 slight sweetness)
- 1 tbsp caraway seeds (optional, for traditional flavor)
- ¾ cup (110–120 g) raisins or currants (optional, for sweet, bakery-style bread)
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 (optional, for richer crumb)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or place a cast-iron skillet in the oven to heat; either option works well to develop a rustic crust.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and sugar or honey if using. If using butter, rub it in with your fingertips until the mixture resembles coarse crumbs. This ensures even distribution of the leavening agents and adds richness.
- Add Buttermilk and Form Dough: Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently with a fork or wooden spoon until a shaggy dough forms. If the dough is too dry with visible dry patches, add buttermilk one tablespoon at a time until just combined. Do not overmix; a light hand will keep the bread tender.
- Fold in Add-ins and Shape Dough: Turn the dough onto a lightly floured surface. If using raisins, currants, or caraway seeds, fold them in with just two to three gentle turns to avoid overworking. Pat the dough into a round approximately 6–7 inches (15–18 cm) wide and 1½–2 inches (4–5 cm) thick.
- Score the Loaf: Transfer the dough round to the heated skillet or prepared baking sheet. Use a sharp knife to cut a deep cross about ½ inch (1 cm) deep across the top. This scoring allows the loaf to expand during baking and gives it its classic soda bread appearance.
- Bake: Bake at 425°F (220°C) for 25 minutes. Then reduce the oven temperature to 400°F (200°C) and bake for an additional 10–15 minutes until the bread is deeply golden and sounds hollow when tapped on the bottom.
- Cool Before Slicing: Remove the loaf from the oven and transfer it to a wire rack. Allow it to cool for at least 20–30 minutes before slicing. This resting period improves the crumb texture and makes slicing easier.
Notes
- Measure flour by spooning it lightly into the cup and leveling it, rather than scooping, to avoid dense bread.
- Use fresh baking soda for the best rise and texture.
- Buttermilk is essential for flavor and activating the baking soda; if dough is dry, add buttermilk incrementally.
- Minimum handling and gentle mixing ensure a tender crumb and rustic texture.
- Scoring the loaf deeply helps it bake evenly and creates its iconic look.
- Let the bread cool before slicing to prevent a gummy texture inside.
