Irish Soda Bread Recipe
A warm crumb, a crisp golden crust, and no yeast fuss—this easy, homemade loaf bakes up in under an hour, making a classic, delicious bread that pairs beautifully with soup or tea.
Ingredients
- 3 cups (375 g) all-purpose flour (King Arthur Flour recommended)
- 1 cup (120 g) whole wheat flour (optional for extra nutrition)
- 1 tsp sea salt (fine or kosher)
- 1 tsp baking soda (check freshness date)
- 2 Tbsp granulated sugar or honey (for subtle sweetness)
- 2 cups (475 ml) buttermilk, room temperature (or milk + 2 Tbsp lemon juice, rested 5 minutes)
- 2 Tbsp unsalted butter, melted (or coconut oil for dairy-free)
Instructions
- Preheat oven to 425 °F (218 °C) and position rack mid-oven for even heat circulation.
- In a large bowl, whisk flours, salt, sugar, and baking soda until fully combined.
- Pour in buttermilk and melted butter. Stir gently with a wooden spoon until a shaggy dough forms.
- Turn dough onto a lightly floured surface. Shape into a round loaf about 8 inches wide. Transfer to parchment-lined baking sheet and score a ½-inch cross on top.
- Bake 25–30 minutes until crust is deep golden and hollow-sounding when tapped underneath.
Notes
Tip: Sifting dry ingredients and weighing flour leads to the fluffiest crumb. Leftover bread can be stored in a clean kitchen towel at room temperature for up to 2 days.
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