Would you like to save this?
We'll email this post to you, so you can come back to it later!
A warm, tender loaf with a crackly crust—that’s exactly why this Irish Soda Bread recipe is so irresistible. Whether you’re celebrating St. Patrick’s Day or craving a quick, homemade treat, you’ll adore how simple and delicious it turns out every single time.
Why You’ll Love This Recipe
- Ready in under an hour—no yeast fuss, just a simple soda bread recipe.
- Easy to mix by hand, perfect for beginner bread bakers.
- Tangy buttermilk adds that classic Irish spin.
- Soft crumb inside, golden-brown crust outside—a texture contrast you’ll savor.
- Uses pantry staples: flour, baking soda, salt—no exotic ingredients.
- A great canvas for add-ins like raisins, cheddar, or herbs.
- Ideal for brunch, soups, sandwiches, or a cozy tea time snack.
- Freezes beautifully for make-ahead convenience.
Ingredients
- 4 cups (480 g) all-purpose flour (King Arthur or Bob’s Red Mill)
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (6 g) fine sea salt
- 2 tablespoons (25 g) granulated sugar (omit for savory loaf)
- 1¾ cups (420 ml) buttermilk, well-stirred (sub: 1¾ cups milk + 1 Tbsp lemon juice, rest 5 min)
- 2 tablespoons (28 g) melted unsalted butter, plus extra for brushing
Optional add-ins: ½ cup currants or raisins, 1 cup cheddar cheese, 2 Tbsp chopped chives.
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment—this helps the crust crisp up evenly.
- Whisk flour, baking soda, salt, and sugar together in a large bowl. You’ll notice how the dry mix takes on a pale, sandy look—that’s your cue to move on.
- Pour in buttermilk and melted butter; stir gently with a wooden spoon until a shaggy dough forms. Don’t overmix; a few streaks of flour are fine.
- Turn the dough onto a lightly floured surface. With floured hands, knead 5–6 times—just enough to bring it into a round. Overworking can toughen the crumb.
- Shape into a 6-inch round and transfer to the prepared sheet. Press a sharp knife ⅓-inch deep in an “X” on top; this classic cut guides steam release and gives your bread that signature look.
- Brush the top lightly with extra melted butter. Hint: brushing just before it hits the oven adds shine, but a second brush mid-bake deepens color.
- Bake for 25–30 minutes, until the crust is deep golden and the loaf sounds hollow when tapped. If you have an instant-read thermometer, look for about 200°F (93°C) in the center.
- Let cool on a wire rack for at least 15 minutes before slicing—this resting time finishes the crumb structure.
Servings & Timing
Yield: One 6-inch round, about 8 generous slices
Prep Time: 15 minutes (including quick measure-and-mix)
Rest Time: 15–20 minutes cooling (don’t skip—it firms up perfectly)
Total Time: 50 minutes from pantry to table
Variations
• Currant & Citrus: Stir in ½ cup currants and 1 tsp orange zest for a fruity twist.
• Cheddar & Chive: Fold in 1 cup shredded sharp cheddar and 2 Tbsp chopped chives—delish with soup.
• Whole Wheat Swap: Replace 1 cup flour with whole wheat for a nutty flavor (add an extra splash of buttermilk).
• Vegan Option: Use plant-based milk + 1 Tbsp apple cider vinegar, swap butter for coconut oil.
• Herb Infusion: Mix in 1 Tbsp each of rosemary and thyme for aromatic, savory bread.
Storage & Reheating
Store at room temperature tightly wrapped in plastic or a bread bag for up to 3 days—avoid the fridge, which can dry it out. Freeze slices in a zip-lock bag for up to 2 months; defrost at room temp or toast straight from the freezer. To revive freshness, warm in a 350°F oven for 5–7 minutes, or pop into the toaster until edges crisp.
FAQs
Q: Can I use self-rising flour?
A: If you use self-rising, skip the baking soda and salt—just note your loaf may be denser if the flour’s the only leavener.
Q: Why did my soda bread turn out gummy?
A: Gummy crumb usually means underbaked or too much buttermilk—bake until golden and hollow-sounding, and measure liquids carefully.
Q: Is Irish Soda Bread healthy?
A: It’s a quick bread with simple ingredients—swap in whole wheat or reduce sugar for a heartier, lower-sugar loaf.
Q: What’s the secret to a crisp crust?
A: High initial oven heat (425°F) plus hitting the loaf with melted butter pre- and mid-bake builds that satisfying snap.
Q: Can I make mini loaves or rolls?
A: Absolutely—divide dough into small rounds, reduce baking time to 15–20 minutes, and keep an eye on color.
Q: Why score the top?
A: That cross isn’t just pretty—it helps steam escape and guides even rising.
Q: Will this work at high altitude?
A: Drop the baking soda to ¾ tsp and add an extra Tbsp flour; watch the bake time since high altitude can brown faster.
Q: Can I mix in seeds or nuts?
A: Sure thing—toss up to ½ cup of sunflower seeds, flax, or chopped walnuts into the dough for crunch and nutrition.
Conclusion
This Irish Soda Bread recipe hits all the right notes—simple ingredients, quick prep, and that unbeatable crust-meets-crumb texture. Give it a whirl for your next brunch or holiday gathering, and then swing back here to let me know how it turned out! Don’t forget to explore my Cheddar & Chive Soda Bread or mix-and-match flavors in the Variations above. Happy baking!
Irish Soda Bread
Ingredients
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 tbsp granulated sugar (omit for savory loaf)
- 1 3/4 cups buttermilk well-stirred (sub: 1 3/4 cups milk + 1 tbsp lemon juice, rest 5 min)
- 2 tbsp melted unsalted butter
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, and sugar (if using).
- Pour in buttermilk and melted butter; stir gently until a shaggy dough forms.
- Turn the dough onto a floured surface, knead lightly, shape into a round, and place on the prepared baking sheet. Brush the top with melted butter.
- Bake for 25-30 minutes until golden and crusty. Let cool before slicing.
