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This Irish soda bread recipe is an easy no yeast bread.
With just a handful of ingredients, simply mix and bake for a delicious warm bread perfect for dipping and dunking!
Contents
Irish Soda Bread Is Easy To Make
Soda bread became popular in Ireland, Scotland, and England when baking soda was introduced. Originally, it was made with Irish wheat flour and baked over an open hearth.
- While we often make this for next to Irish Stew, it can be made any time of year.
- This soda bread is very quick to make – no yeast required
- This recipe makes a free-formed loaf that requires very little kneading or rising time.
Irish soda bread can be eaten plain with butter, served with fried cabbage, or dunked into a thick and hearty bowl of stew.
Ingredients for Irish Soda Bread
- Flour – A combination of whole wheat and all-purpose flour produces a traditionally dense texture and delicious flavor. You can use all-white flour if you like.
- Buttermilk – The acidity in the buttermilk helps the bread to rise.
- Egg – Egg gives this bread just the right texture.
- Salt & Sugar – Salt and sugar flavor this loaf.
- Variations – Feel free to add a ½ cup of currants or raisins.
How to Make Irish Soda Bread
This Irish soda bread recipe is full of traditional flavor and so easy to make!
- Mix the ingredients in the recipe below to form a shaggy dough.
- Form the dough into a circle and cut a cross shape into the top.
- Bake until the loaf is lightly browned and sounds hollow when tapped.
Holly’s Tips
- Let the bread rest before slicing and serving. The top will be crispy and the interior will be soft and chewy.
- Irish soda bread is best served fresh but can be kept covered at room temperature for up to 3 days.
- Enjoy as is, or cut into cubes for croutons or process into homemade bread crumbs.
More Quick Bread Recipes
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Irish Soda Bread
Quick Irish Soda Bread is deliciously dense quick bread, perfect for dipping in stew or serving with corned beef and cabbage.
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Preheat the oven to 375°F.
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In a medium bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking soda, and salt.
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Add the egg and half of the buttermilk to the flour mixture. Stir to combine.
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Continue adding the remaining buttermilk a little bit at a time, stirring just until the dough holds together. Turn the dough onto a floured surface and knead it a couple of times.
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Form the dough into a 9-inch circle. Using a sharp knife, cut a cross shape ½-inch deep across the top.
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Transfer the dough to a parchment paper lined baking pan.
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Bake the bread for 45-50 minutes or until lightly browned. The bread should sound hollow when tapped.
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Allow the bread to cool for at least 10 minutes before slicing and serving.
- Replace buttermilk by adding 1 ½ tablespoons of white vinegar or lemon juice to 1 3/4 cups of milk and allowing the mixture to stand for 5 minutes.
- Soda bread tastes best served fresh but can be stored in an airtight container for up to 3 days. This bread can be toasted or warmed in the microwave or oven.
- Optional add-ins include 1/2 cup of raisins or dried currants.
Serving: 1slice | Calories: 175 | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 226mg | Potassium: 141mg | Fiber: 3g | Sugar: 4g | Vitamin A: 71IU | Calcium: 47mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This Irish Soda Bread Recipe has been adapted from The Cross Cookbook, an old church cookbook written with a typewriter. The submission was made by Sr. Ida Mary.
Sources of information for the history of Irish Soda Bread: Irish Central, Wikipedia
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