Irish · Baking · Bread

Irish Soda Bread

Flour, buttermilk, bicarbonate of soda and salt, mixed in a minute and baked in forty-five. No yeast, no proving, no kneading.

55 min total Serves 10 servings Easy
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Irish Soda Bread

Photograph credit: Irish soda bread (21 of 68) by Wheeler Cowperthwaite · CC BY 2.0 · Wikimedia Commons

Irish Soda Bread: Step by Step

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  1. Heat the oven to 200°C / 390°F fan and dust a baking tray with flour. Get this done before you mix anything.

  2. Sift the flour, bicarbonate of soda and salt into a large bowl and make a well in the middle.

  3. Pour in most of the buttermilk with the honey if using, and bring it together with one hand held like a claw, turning the bowl. Add the rest of the buttermilk only if there is dry flour left.

  4. Stop the moment it comes together as a soft, sticky dough. It should take about 30 seconds.

  5. Tip onto a floured surface, turn it over twice to shape a round, and flatten slightly to about 5 cm high.

  6. Set it on the tray and cut a deep cross right across the top, going about two-thirds of the way down.

  7. Bake 15 minutes at 200°C / 390°F fan, then turn down to 180°C / 355°F fan and bake another 25 to 30 minutes.

  8. It is done when the base sounds hollow. Cool on a rack under a clean tea towel for a soft crust, or uncovered for a crisp one.

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What Can Go Wrong

  1. Oven hot before you start mixing. The reaction is already running.
  2. Thirty seconds of handling, no more. This is not a bread you knead.
  3. The deep cross is not decoration — it lets the middle cook through.

If You're Missing Something

  • Out of buttermilk? The usual stand-in is a tablespoon of lemon juice or vinegar stirred into 250 ml of ordinary milk and left five minutes; it is thinner than cultured buttermilk, so a batter may need a little less of it.

The Short Version

The lift comes from acid meeting alkali the moment the buttermilk hits the bicarbonate of soda, and that reaction starts to run out within a few minutes — so the dough goes into a hot oven immediately, and anything that delays it costs you rise. Handling it more than a few seconds develops gluten and turns the crumb tough.

What to Serve It With

Salted butter · Irish stew · Smoked salmon

Leftovers

Best on the day. Keeps 2 days wrapped, toasts well after that, and freezes 2 months.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Garnishes, greasing and other items with no amount are not counted. How the figures are worked out.

194Calories
6gProtein
38gCarbs
2gFat
1gFibre
4gSugar
400mgSodium

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Compiled by Turab

Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.

First published ; last changed .