A quick note before you start
Traditional Irish soda bread is a simple, no-yeast loaf that bakes fast and tastes warm and homey. It uses baking soda and buttermilk instead of yeast, so you mix and bake on the same day. If you like quick homemade bread, this will fit your kitchen routine. For another easy bread idea you can try an easy garlic bread in an air fryer as a side for casual meals.
Why you’ll want to bake this loaf
- It needs few ingredients and little time.
- No kneading for long — just a few gentle turns.
- It’s great warm with butter, soups, or stews.
- It stores well for a day or two and freezes fine.
Step-by-step: Make Traditional Irish Soda Bread
Ingredients:
- 3 1/2 cups unbleached all purpose flour (420 g)
- 3/4 teaspoon kosher salt (3 g)
- 3/4 teaspoon baking soda
- 1 1/2 cups buttermilk (337 g)
Directions:
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add the flour, salt, and baking soda. Whisk to combine thoroughly.
- Using a wooden spoon, make a well in the center of the dry ingredients.
- Add the buttermilk to the dry ingredients in the well. Use the wooden spoon to gently stir, starting at the center and slowly working outward. The dough will be very shaggy — that’s perfect.
- Lightly flour a work surface and pour the dough out onto it. Use your hands to gently knead the dough about 4 times, until it comes together and the surface is a bit smoother.
- Shape the dough into a round loaf using the palms of your hands.
- Transfer the loaf to the prepared baking sheet. Lightly sprinkle the top with flour.
- Use a sharp chef’s knife to slash a large X on the top of the dough.
- Bake right away: 15 minutes at 450°F. Then lower the oven to 400°F, rotate the pan 180°, and bake another 25–30 minutes until deeply golden brown.
- Let the bread cool for at least 20 minutes, then serve warm with Kerrygold Salted Butter.
Best ways to serve your soda bread
Serve it warm, sliced thick, with salted butter. It’s also lovely with jam, strong cheddar, or alongside a bowl of hearty soup. For a modern twist, try toasting a slice and topping with mashed avocado.
How to keep your loaf fresh
- Room temperature: Wrap in a clean tea towel or place in a bread box for 1–2 days.
- Refrigerator: Not recommended — it can dry the bread faster.
- Freezing: Slice, wrap tightly in plastic, then foil. Freeze up to 3 months. Thaw and warm in the oven.
Baker’s tips for a reliable loaf
- Measure flour by spooning into the cup and leveling, or weigh it to avoid a dry dough.
- Use cold buttermilk if your kitchen is warm — it slows the reaction a bit so you can mix calmly.
- Don’t over-knead. Four gentle turns are enough; overworking makes the bread dense.
- Score the top deeply so the loaf opens nicely while baking.
- If you want a different crust or crumb, try baking on a preheated baking stone or using a cast-iron pan.
For a different bread technique comparison, see this Anadama bread post.
Simple variations you can try
- Raisin and caraway: Add 1 cup raisins and 1 tsp caraway seeds.
- Whole wheat: Replace up to half the flour with whole wheat flour.
- Savory: Stir in 1/2 cup grated cheddar and 1 tsp chopped fresh rosemary.
Nutrition at a glance
Approximate per 1/8 loaf (varies by exact ingredients):
- Calories: 200–250
- Carbs: 40–45 g
- Fat: 3–5 g
- Protein: 5–7 g
These are rough estimates. Exact values depend on brands and portion size.
Family-friendly serving ideas
- Slice and butter for breakfast with tea.
- Cut into thick wedges as a side for a beef stew or chowder.
- Make open-faced sandwiches with ham and cheese for kids’ lunches.
What dishes go well with Irish soda bread
- Strong soups and stews: beef stew, lamb stew, or potato leek soup.
- Cheeses: sharp cheddar or a soft Irish cheese.
- Breakfast: serve with eggs, smoked salmon, or a full Irish fry-up.
You can also pair it with a simple salad and roasted vegetables for a light dinner.
Common questions
Q: Do I have to use buttermilk?
A: Buttermilk reacts with baking soda to give lift and flavor. If you don’t have it, mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or vinegar, let sit 5 minutes.
Q: Why is the bread dense?
A: Likely too much flour or too much mixing. Measure flour carefully and knead only a few times.
Q: How will I know when it’s done?
A: The crust should be deep golden brown and the loaf should sound hollow when you tap the bottom. Internal temperature around 200°F is a good sign.
Q: Can I add sugar or raisins?
A: Yes — a tablespoon of sugar or up to 1 cup of raisins works fine.
Conclusion
If you want more reading or alternate takes on this classic, check these trusted recipes: Real Irish Soda Bread Recipe, Grandma’s Irish Soda Bread – Sally’s Baking, and Irish Soda Bread: A Traditional Irish Recipe – Traveling with MJ.
If you want another quick bread or to try an air-fryer version as a side, you might like the links shared above. Happy baking!
Irish Soda Bread
Ingredients
Main Ingredients
- 3.5 cups 3 1/2 cups unbleached all purpose flour Approximately 420 g
- 0.75 teaspoon 3/4 teaspoon kosher salt Approximately 3 g
- 0.75 teaspoon 3/4 teaspoon baking soda
- 1.5 cups 1 1/2 cups buttermilk Approximately 337 g
Instructions
Preparation
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add the flour, salt, and baking soda. Whisk to combine thoroughly.
- Using a wooden spoon, make a well in the center of the dry ingredients.
- Add the buttermilk to the dry ingredients in the well. Use the wooden spoon to gently stir, starting at the center and slowly working outward until the dough is shaggy.
- Lightly flour a work surface and pour the dough out onto it. Use your hands to gently knead the dough about 4 times until it comes together.
- Shape the dough into a round loaf using the palms of your hands.
- Transfer the loaf to the prepared baking sheet and lightly sprinkle the top with flour.
- Use a sharp chef’s knife to slash a large X on the top of the dough.
Baking
- Bake right away: 15 minutes at 450°F, then lower the oven to 400°F, rotate the pan 180°, and bake another 25–30 minutes until deeply golden brown.
- Let the bread cool for at least 20 minutes, then serve warm with Kerrygold Salted Butter.
