Why You’ll Love This Recipe
I’ve tried several recipes for Irish soda bread, and this one is by far my favorite. It bakes up into such a beautiful loaf I can hardly believe it isn’t a yeast bread. And it’s so incredibly easy to make, especially if you’re impatient like me and don’t want to wait around for the dough to rise.
Like so many delicious bread recipe, this is the product of a time when fancy ingredients weren’t available or affordable, so it’s made with only the most basic ingredients.
Tips for Storing & Freezing
- Cool completely before storing, then wrap tightly in plastic wrap, a reusable bread bag, or an airtight container and store at room temperature.
- Slice before freezing if you want to thaw only a few servings at a time. Place parchment or wax paper between slices so they don’t stick.
- Wrap the whole loaf or slices tightly in plastic wrap, then add a layer of aluminum foil or place in a freezer-safe bag. Freeze for up to 3 months.
Variations and Fun Twists
- Raisin: Stir in about one cup of raisins or currants and add a tablespoon or two of sugar to the dough. A pinch of cinnamon is optional.
- Orange Cranberry: Fold in a generous handful of dried cranberries along with a tablespoon of fresh orange zest.
- Cheddar & Herb: Mix in a cup of shredded sharp cheddar and a tablespoon of chopped fresh chives or parsley. Add a pinch of pepper for even more savory flavor.
If you enjoy this recipe, be sure to try my Dill White Cheddar Irish Soda Bread and my Easy Cranberry Orange Soda Bread.
Traditional Irish Soda Bread
Traditional Irish soda bread made with just a few simple ingredients.
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Servings: 1 loaf
Calories: 249kcal
Ingredients
- 4 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
Instructions
- Preheat oven to 425 degrees. Grease and flour a 9-inch round cake pan.
- In a large bowl, combine the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball.
- Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball and then press into the prepared pan so that the dough resembles a large disk. The dough should reach the edges of the pan, but may spring back slightly.
- Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Cover the pan of dough with another round cake pan turned upside down.
- Bake for 25-30 minutes, covered, then remove the top pan and bake uncovered for about 10 minutes more or until the crust is dark golden brown.
Nutrition
Serving: 1g | Calories: 249kcal | Carbohydrates: 50g | Protein: 8g | Fat: 1g | Cholesterol: 2mg | Sodium: 682mg | Fiber: 2g | Sugar: 3g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
146 comments
Jaime
Hi! I just made this and the color looks great, but my “X” is still pretty intact.. It didn’t spread like the photo of yours and of most Irish Soda Bread I’ve seen. Any idea why? And is this a bad thing? 🙂
Barbara
It is just a matter of how deep you cut your cross. Don’t be scared to cut it in a bit deeper next time and fairly wide. I also dab the knife in every section to let the fairies out!
Karen
I think the cooking time and overall time forgot to mention the 30 minutes where the bread cooks with the lid on, so the cook time is 40 minutes and the overall time is an hour. The bread was nice and reminded me of buttermilk pancakes, which is the only other buttermilk thing I think I have eaten.
Vally
I Made it using Barley flour that I recently made from hulled Barley, it was very good.. I haven’t tried it with regular flour so not sure the tasted difference. It was moist, dense. My husband said it reminded him of some breads he’s had in Germany. I would make it again. My husband has diabetes and barley is very good for people with this disease.