If you love homemade bread but don’t want the fuss of kneading, rising, and long proofing times, this traditional Irish Soda Bread is the perfect recipe.
Made with simple pantry ingredients and no yeast, this rustic loaf comes together in minutes and bakes into a golden, hearty bread with a tender crumb.
With a mix of whole wheat flour, rolled oats, and tangy buttermilk, it’s a wholesome recipe inspired by generations of Irish home cooking.
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What Is Soda Bread?
Irish soda bread is a traditional quick bread that uses baking soda, not yeast, as its leavening agent.
When baking soda reacts with acidic buttermilk, it creates bubbles that help the dough rise in the oven, no kneading or waiting required. The result is a dense-yet-soft loaf with a crackly crust and old-fashioned charm.
Soda bread dates back to the mid-1800s, when baking soda was introduced to Ireland as a quick, affordable leavening agent. With few households having ovens at the time, soda bread was traditionally cooked in cast-iron pots or on griddles over open fires, creating its iconic round shape and rustic crust.
The recipe became essential to Irish cuisine because it used inexpensive, accessible ingredients, soft wheat flour, salt, baking soda, and sour milk (the precursor to modern buttermilk). These farmhouse loaves often fed large families and required no yeast, making them quick to prepare even in rural kitchens.
Over generations, variations emerged, including versions enriched with butter, oats, eggs, and raisins.
Today, Irish soda bread remains a beloved symbol of Irish culinary tradition and is especially popular around Saint Patrick’s Day, though it’s delicious any time of year slathered with Kerrygold butter.
Why You’ll Love This Irish Soda Bread
- Quick and easy: Ready from start to finish in under an hour.
- No yeast required: Perfect for beginner bakers or last-minute bread cravings.
- Wholesome and hearty: Made with whole wheat flour and rolled oats for added texture and nutrition.
- Rustic flavour: Tangy buttermilk and buttery crumbs make every slice comforting and delicious.
- Versatile: Pairs beautifully with sweet or savoury dishes.
How To Make Irish Soda Bread
- Mix the dry ingredients: In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and salt.
- Cut in the butter: Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
- Add the wet ingredients: In a separate bowl, whisk the egg and buttermilk. Pour into the flour mixture and stir gently until the dough comes together.
- Shape the dough: Turn the dough onto a floured surface, shape it into a round loaf, and place it on a parchment-lined baking sheet.
- Score the top: Use a sharp knife to cut a deep “X” across the top, this helps the bread bake evenly. Sprinkle with oats.
- Bake: Bake until the loaf is golden-brown and sounds hollow when tapped on the bottom. Let cool slightly before slicing.
Tips For Making The Best Irish Soda Bread
- Use cold butter: Just like scones, cold butter helps create a tender crumb.
- Don’t over mix: Mix until just combined to keep the loaf from becoming too dense.
- Score deeply: A deep X allows the bread to expand properly in the oven.
- Serve warm: Irish soda bread is best enjoyed fresh, warm, and slathered with butter.
- Spotted Dog: is a version of Irish soda bread that incorporates 1 cup of raisins.
Serving Suggestions
- Spread Irish butter and a drizzle of honey for an authentic touch.
- Pair with soups and stews like beef stew, potato soup, or chowder.
- Serve with jams or marmalade for a sweet brunch option.
- Use for sandwiches: it’s especially good with ham, cheese, or egg salad.
Irish Soda Bread
Equipment
- measuring cups
- measuring spoons
- Mixing bowls
- baking sheet
Ingredients
- 1 3/4 cup Whole Wheat Flour
- 1 3/4 cup All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Kosher Salt
- 2 tbsp Cold Butter cubed
- 1 Large Egg room temperature
- 1 2/3 cup Buttermilk
- 1 tbsp Rolled Oats
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Mix the flours, baking soda and salt in a large bowl. Add the butter and rub it into the flour mixture with your fingertips until it resembles course bread crumbs.
- In a separate bowl, whisk the egg and buttermilk together.
- Make a well in the center of the dry ingredients and pour in the liquid. Using an open hand, bring the flour and liquid together to a loose dough. The dough should be quite soft and a bit sticky.
- Turn the dough onto a floured work surface and gently bring the dough together in a ball. Flatten it into an 8-inch round, about 1 ½-inches thick.
- Place on the baking sheet and score the bread with a deep cross on top. Glaze the bread with the leftover bit of buttermilk and scatter the rolled oats on top.
- Bake for 15 minutes, then turn down the oven to 400°F and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.
- Once cooled, slice the bread and enjoy with butter or honey.
Nutrition
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