I made the Quick And Easy Irish Soda Bread and the loaf is insanely tender with a crackly crust that will dominate any St Patricks Day Food spread.

Jump to Recipe

I’m obsessed with this Traditional Irish Soda Bread because it’s honest and loud. I love how crust cracks under my knife and the crumb smells like butter and milk.

I don’t worship technique, I worship that punchy taste from baking soda and the tang of buttermilk. Quick And Easy Irish Soda Bread that actually tastes like something real, not a wannabe loaf.

I grab a thick slice, tear it open, smear something on it, and don’t think about anything else. Simple.

Stubborn. Fills the kitchen with real bread smell and makes me want to bake it again tomorrow right now.

Ingredients

Print Recipe (No Advertisments)

Basically all-purpose flour gives structure and that bready crumb you’ll love.
Plus baking soda makes it rise fast and makes the crust nicely tan.
Basically salt brightens flavor and helps balance the bread so it’s not bland.
Plus tangy buttermilk adds moisture, reacts with soda, and gives gentle chew.

Ingredient Quantities

4 cups (about 500 g) all purpose flour, packed but not tamped

1 teaspoon baking soda, level

1 teaspoon fine salt, or a little more if you like it

1 3/4 to 2 cups (420–480 ml) buttermilk, add a splash more if dough seems dry

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 425°F (220°C) and place a heavy baking sheet or cast iron skillet in the oven to heat while you mix the dough; this gives the crust a better rise and crunch.

2. In a large bowl whisk together 4 cups (about 500 g) all purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine salt so everything is evenly distributed.

3. Make a well in the center of the dry ingredients and pour in 1 3/4 cups (420 ml) buttermilk to start; save the extra 1/4 cup (or a splash more) nearby in case the dough seems dry.

4. Use a wooden spoon or your hand to stir gently until the dough begins to come together; it should be shaggy and a bit sticky but not soupy. Add the extra splash of buttermilk only if needed.

5. Turn the dough out onto a lightly floured surface and quickly knead it just 6 to 8 times to bring it into a rough round. Don’t overwork it or the bread will be tough.

6. Shape into a round about 7 to 8 inches across, flatten slightly, then place it on a piece of parchment if you like, or directly on the preheated baking sheet/skillet. Use a sharp knife to cut a deep cross about 1/2 inch deep across the top so it cooks evenly.

7. If you want a crisper crust, brush the top with a little buttermilk or water. For a softer crust skip this. Sprinkle a pinch of extra flour on top if the dough is sticky.

8. Bake in the hot oven for 30 to 35 minutes. The loaf is done when it’s deep golden brown and sounds hollow when you tap the bottom. An internal temp around 200°F (93°C) is good if you use a thermometer.

9. Cool the bread on a rack for at least 15 to 20 minutes before slicing so the crumb sets. Soda bread is best the day it’s made but toasted slices the next day are great.

10. Serve warm with butter, jam, or sharp cheese. If you want to store it, keep it wrapped in a tea towel or paper bag at room temp for a day or two, or freeze slices for longer.

Equipment Needed

1. Ovenproof baking sheet or cast iron skillet (preheated)
2. Large mixing bowl
3. Whisk
4. Wooden spoon (or your hand)
5. Measuring cups and spoons
6. Kitchen scale (optional, for accurate flour weight)
7. Parchment paper (optional)
8. Sharp knife or lame for scoring
9. Instant read thermometer (optional, for 200°F / 93°C)
10. Cooling rack

FAQ

Q: Can I substitute regular milk for buttermilk? A: Yes, you can make a quickbuttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, let it sit 5 minutes, then use. Plain milk will work too but texture and tang wont be quite the same.

Q: How do I know when the bread is done? A: The loaf should be golden brown and sound hollow when you tap the bottom. Internal temp is about 200°F to 205°F if you have a probe thermometer.

Q: My dough seemed dry, what do I do? A: Add a splash more buttermilk, a tablespoon at a time. Soda bread is supposed to be a bit shaggy and sticky, not like smooth yeast dough, so dont overwork it.

Q: Can I add raisins or caraway seeds? A: Absolutely. Fold in about 3/4 cup raisins or 1 to 2 teaspoons caraway seeds with the flour before adding buttermilk. It changes the flavor but keeps the same bake time.

Q: Do I need to let the dough rise? A: No. This is quick soda bread so you shape and bake right away. Letting it sit wont help because it uses baking soda, not yeast.

Q: How should I store leftovers? A: Wrap cooled bread in a tea towel or paper bag for a day, that keeps the crust better. For longer storage, slice and freeze, then toast or warm slices when you want them.

Traditional Irish Soda Bread Recipe Substitutions and Variations

Flour: swap in half whole wheat pastry flour or spelt flour for a nuttier taste. If you use whole wheat pastry, use it 1:1. If you use regular whole wheat, do half whole wheat to half all purpose to avoid a dense loaf.
Baking soda: if you only have baking powder, use about 3 teaspoons baking powder in place of 1 teaspoon baking soda and still use the buttermilk, but the rise will be a bit different and less tangy.
Salt: coarse kosher or flaky sea salt works fine. If using kosher, measure by weight or add about 25% more by volume than the recipe calls for, because flakes are bigger than fine table salt.
Buttermilk: make a quick substitute by stirring 1 tablespoon lemon juice or white vinegar into 1 cup milk and let sit 5 minutes, or thin plain yogurt or kefir with a little milk to get the same 1 3/4 to 2 cups texture.

Pro Tips

– Use very cold buttermilk if you can, it slows gluten a bit so the loaf stays tender. Don’t overthink the amount though, add the splash slowly so the dough stays shaggy and not gluey.

– Preheat that skillet or baking sheet at least 20 minutes so it’s screaming hot. A hot surface gives an instant lift and a crust that crackles. Be careful when you put the dough on it, it’ll spit steam.

– When you score the top, go deep and quick about 1/2 inch so the loaf splits where you want. If you hesitate the knife can drag and tear the shape, which makes an ugly loaf and uneven bake.

– Let it cool longer than you think, at least 20 minutes. Cutting too soon makes the crumb gummy. If you’re impatient toast slices later and you’ll still get great texture.

– If the top browns too fast, tent with foil for the last 10 minutes instead of lowering the temp. That way the inside can finish without burning the crust.

Traditional Irish Soda Bread Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made the Quick And Easy Irish Soda Bread and the loaf is insanely tender with a crackly crust that will dominate any St Patricks Day Food spread.

Servings

servings

Calories

250

kcal

Equipment: 1. Ovenproof baking sheet or cast iron skillet (preheated)
2. Large mixing bowl
3. Whisk
4. Wooden spoon (or your hand)
5. Measuring cups and spoons
6. Kitchen scale (optional, for accurate flour weight)
7. Parchment paper (optional)
8. Sharp knife or lame for scoring
9. Instant read thermometer (optional, for 200°F / 93°C)
10. Cooling rack

Ingredients

4 cups (about 500 g) all purpose flour, packed but not tamped
1 teaspoon baking soda, level
1 teaspoon fine salt, or a little more if you like it
1 3/4 to 2 cups (420–480 ml) buttermilk, add a splash more if dough seems dry

Directions

Preheat your oven to 425°F (220°C) and place a heavy baking sheet or cast iron skillet in the oven to heat while you mix the dough; this gives the crust a better rise and crunch.
In a large bowl whisk together 4 cups (about 500 g) all purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine salt so everything is evenly distributed.
Make a well in the center of the dry ingredients and pour in 1 3/4 cups (420 ml) buttermilk to start; save the extra 1/4 cup (or a splash more) nearby in case the dough seems dry.
Use a wooden spoon or your hand to stir gently until the dough begins to come together; it should be shaggy and a bit sticky but not soupy. Add the extra splash of buttermilk only if needed.
Turn the dough out onto a lightly floured surface and quickly knead it just 6 to 8 times to bring it into a rough round. Don’t overwork it or the bread will be tough.
Shape into a round about 7 to 8 inches across, flatten slightly, then place it on a piece of parchment if you like, or directly on the preheated baking sheet/skillet. Use a sharp knife to cut a deep cross about 1/2 inch deep across the top so it cooks evenly.
If you want a crisper crust, brush the top with a little buttermilk or water. For a softer crust skip this. Sprinkle a pinch of extra flour on top if the dough is sticky.
Bake in the hot oven for 30 to 35 minutes. The loaf is done when it’s deep golden brown and sounds hollow when you tap the bottom. An internal temp around 200°F (93°C) is good if you use a thermometer.
Cool the bread on a rack for at least 15 to 20 minutes before slicing so the crumb sets. Soda bread is best the day it’s made but toasted slices the next day are great.
Serve warm with butter, jam, or sharp cheese. If you want to store it, keep it wrapped in a tea towel or paper bag at room temp for a day or two, or freeze slices for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.