I recently discovered the allure of Traditional Irish Soda Bread. Its dense yet moist crumb elevates every bite to something uniquely satisfying. The subtle tang of buttermilk mingles beautifully with a hint of salt, making for an irresistibly rustic treat that resonates with both nostalgia and the excitement of discovery.

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I’ve been experimenting with my own twist on Traditional Irish Soda Bread and let me tell you, it’s been a game changer. I mix together 4 cups all-purpose flour with 1 teaspoon baking soda and 1 teaspoon salt, then slowly add about 1 3/4 cups buttermilk until the dough comes together just right.

There’s something really fascinating about how these few ingredients can transform into such a unique loaf that is both dense and moist. I wasn’t always a fan of fancy breads but this Irish Soda Bread, with its simple yet distinctive flavor, caught me by surprise.

I love that it isn’t just a holiday treat reserved for St. Patrick’s Day but a versatile addition that pairs nicely with soups and hearty meals throughout the year.

Every time I whip up this recipe, I’m reminded of the charm in simplicity and the honest satisfaction of homemade baking.

Why I Like this Recipe

I like this recipe because it makes me feel like I’m actually baking something homemade that tastes way better than store-bought bread.
I love how it only takes a few simple ingredients and isn’t too complicated to put together, even when I’m in a rush.
It’s cool that the dough comes together easily without overmixing, and I appreciate the little trick of scoring the top with a cross to help it rise perfectly.
Lastly, I really enjoy that it has a crispy, golden crust and a soft inside that goes great with soups or just a bit of butter, reminding me of those fun traditions.

Ingredients

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All-purpose Flour: Gives bread structure and essential carbohydrates for energy; a backbone ingredient.
Baking Soda: Acts as a leavening agent, gently lifting dough and creating an airy texture.
Salt: Boosts flavor and strengthens dough consistency while balancing the overall taste.
Buttermilk: Adds tanginess and moisture, tenderizing bread and imparting a mildly sour note.
Combined Benefits: Together, these ingredients deliver balanced energy, flavor and a rustic, hearty feel.
Final Touch: Mixing these staples gives a soft loaf that is satisfying and tangy.

Ingredient Quantities

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 3/4 cups buttermilk (you might need a bit more or less dependin on your dough)

How to Make this

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1. First, preheat your oven to 425°F and lightly dust a baking sheet with flour so your bread won’t stick.

2. In a big bowl, combine the 4 cups of flour, 1 teaspoon baking soda, and 1 teaspoon salt.

3. Make a well in the center of the dry ingredients and gradually pour in the 1 3/4 cups of buttermilk while stirring gently.

4. Stir until the mixture just comes together. Don’t overmix or your bread might turn out tough.

5. Turn the dough onto a floured surface and gently knead it only a few times until you get a loose ball of dough.

6. Shape your dough into a round loaf and gently press it to flatten a little bit.

7. With a sharp knife, carefully cut a deep cross on the top of the dough so it can rise properly in the oven.

8. Place the loaf on the prepared baking sheet and bake it for about 30-40 minutes until the top is golden and it sounds hollow when you tap it.

9. Remove the bread from the oven and let it cool on a rack for at least 15 minutes before slicing so it sets perfectly.

Equipment Needed

1. Oven – Needed to cook the bread.
2. Baking sheet – For placing the dough and later baking.
3. Large mixing bowl – To combine the dry ingredients and later mix in the buttermilk.
4. Measuring cups – To measure the buttermilk accurately.
5. Measuring spoons – For measuring the baking soda and salt.
6. Mixing spoon – To gently stir and combine the ingredients.
7. Floured work surface – To turn the dough out and knead it lightly.
8. Sharp knife – For cutting a deep cross on the dough’s top.
9. Cooling rack – To let the bread cool evenly after it comes out of the oven.

FAQ

Can I use regular milk instead of buttermilk?

Yep, you can make your own buttermilk by mixing one tablespoon of lemon juice or vinegar with a cup of milk and letting it sit for about 5 minutes.

Do I need to knead the dough a lot?

Nope, you only need to stir until the ingredients are just combined. Overworking the dough can make the bread tough.

How do I know if the dough has the right consistency?

The dough should be a bit sticky and hold together. If it feels too dry, add a bit more buttermilk; if its too wet, dust a bit more flour over it.

Can I add extra ingredients like raisins or caraway seeds?

Yeah, feel free to add extras after you mix the basic ingredients. Just fold them in gently so you don't overwork the dough.

How should I store the soda bread if I dont eat it all at once?

Its best enjoyed fresh but you can wrap it in a clean towel or plastic wrap and keep it at room temperature for a day or two. For longer storage, freeze it and then toast slices when needed.

Traditional Irish Soda Bread Recipe Substitutions and Variations

All-purpose flour: For a healthier twist, try using half whole wheat flour and half all-purpose flour. This can give the bread a nuttier flavor, though it might come out a bit denser than usual.
Baking soda: If you’re out, you can substitute with baking powder, but use about 3 times the amount (so 3 teaspoons) to get a similar lift in the bread.
Salt: You can replace table salt with kosher or sea salt, using the same measurement. Just be careful as the saltiness might vary a little so adjust if you feel like it.
Buttermilk: Don’t have buttermilk handy? Mix 1 3/4 cups of milk with 2 teaspoons of either lemon juice or vinegar. Let it sit for 5-10 minutes so it thickens up a bit before you mix it into your dry ingredients.

Pro Tips

1. When you add the buttermilk, go slow and do it in small amounts cuz the dough can get way too sticky if you dump it all in at once.
2. Be super gentle when you knead the dough. Overdoing it can make your bread come out tough so don’t stress trying to work it too much.
3. Make sure you use a really sharp knife to score the dough. A proper deep cut lets the bread expand when baking and avoids weird shapes.
4. Let the bread cool completely on a rack before slicing it. Cutting into it too soon can result in a squished, gummy texture that you don’t want.

Traditional Irish Soda Bread Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

181

kcal

Equipment: 1. Oven – Needed to cook the bread.
2. Baking sheet – For placing the dough and later baking.
3. Large mixing bowl – To combine the dry ingredients and later mix in the buttermilk.
4. Measuring cups – To measure the buttermilk accurately.
5. Measuring spoons – For measuring the baking soda and salt.
6. Mixing spoon – To gently stir and combine the ingredients.
7. Floured work surface – To turn the dough out and knead it lightly.
8. Sharp knife – For cutting a deep cross on the dough’s top.
9. Cooling rack – To let the bread cool evenly after it comes out of the oven.

Ingredients

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk (you might need a bit more or less dependin on your dough)

Directions

First, preheat your oven to 425°F and lightly dust a baking sheet with flour so your bread won't stick.
In a big bowl, combine the 4 cups of flour, 1 teaspoon baking soda, and 1 teaspoon salt.
Make a well in the center of the dry ingredients and gradually pour in the 1 3/4 cups of buttermilk while stirring gently.
Stir until the mixture just comes together. Don't overmix or your bread might turn out tough.
Turn the dough onto a floured surface and gently knead it only a few times until you get a loose ball of dough.
Shape your dough into a round loaf and gently press it to flatten a little bit.
With a sharp knife, carefully cut a deep cross on the top of the dough so it can rise properly in the oven.
Place the loaf on the prepared baking sheet and bake it for about 30-40 minutes until the top is golden and it sounds hollow when you tap it.
Remove the bread from the oven and let it cool on a rack for at least 15 minutes before slicing so it sets perfectly.

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.