If you've ever wanted fresh, homemade bread without the time commitment of yeast, this easy Irish Soda Bread recipe is exactly what you need. It's simple, reliable, and bakes up beautifully with just 4 ingredients!
I often throw this bread recipe together on nights when I'm craving fresh bread but didn't make the time to start a yeasted loaf. We always serve ours warm with plenty of softened butter and a sprinkle of flaky salt. It's also a breakfast favorite in our house, toasted and slathered with jam!
While I love the process of making Sourdough Bread, sometimes life is busy and I need a from-scratch win that's fast. This soda bread is the perfect vessel to soak up the creamy broth from a Potato Soup or a hearty bowl of Beef Stew.
If you're looking for more easy bakes, you might also love my French Bread or my fluffy Dinner Rolls recipe.
Key Ingredients & Substitutions
- All Purpose Flour - This gives the bread a perfect crumb. You can use Bread Flour, but it will result in a slightly heartier, chewier texture.
- Baking Soda - This is the leavening agent. Make sure yours is fresh and sifted before using.
- Salt - Don't skip this! It brings out the flavor of the buttermilk.
- Buttermilk - The key ingredient here for flavor and rising! If you don't have buttermilk, you can make a quick version by adding 1 tablespoon of lemon juice or vinegar to 1 ¾ cup of regular milk and letting it sit for 5 minutes before using.
See the recipe card below for the full list of ingredients and measurements.
How To Make Irish Soda Bread
This Irish Soda Bread recipe is so easy to make, with just 4 ingredients and a little time. Here is how I pull it all together:
- Whisk together the flour, salt and baking soda.
- Stir in the buttermilk until a shaggy dough forms.
- Gently knead the dough until it just comes together.
- Using your hands, shape into a round loaf.
- Transfer the dough to your prepared pan. Using a sharp knife, score the top with a "X".
- Bake for 15 minutes at 450° F then bump the heat down to 375° F for the remaining 25 minutes. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Don't overwork the dough. Unlike yeast bread, you do not want to develop gluten here. Knead just enough to hold its shape, or the bread will turn out tough.
- Sift your flour and baking soda together. Baking soda tends to clump, so sifting it will eliminate the possibility of biting into a bitter spot in your bread.
- Score your bread! Scoring the bread isn't just for looks, it allows the steam to escape, preventing the bread from creating its own spot to release the steam.
Storage
Irish Soda Bread is best eaten within 1-2 days after baking. To store leftovers, wrap tightly in plastic wrap or place in an airtight container at room temperature for up to 2 days. It makes excellent toast on the second day!
Frequently Asked Questions
Usually, this is from over mixing the dough. Mix until just combined!
Yes! You can certainly add about ½ cup of raisins and a tablespoon of sugar if you want a sweet loaf.
I hope you give this Irish Soda Bread a try soon!
-Sky🩷
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📖 Recipe
Irish Soda Bread
Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1 ¾ cups buttermilk
Instructions
- Preheat the oven to 450°F and grease or line a 10-inch cast iron skillet. Alternatively, you can line a baking sheet with parchment paper.
- In a large bowl whisk together the flour, salt and sifted baking soda.
- Stir in 1 ¼ cups of the buttermilk with a spoon. If the dough is too stiff stir in the remaining buttermilk. The dough will be shaggy and lightly tacky, not sticky. Pour it out onto a lightly floured work surface and gently knead it until it comes together.
- Shape into a ball and transfer to the prepared skillet.
- Score with a sharp knife about ½ inch deep. Place in the oven and bake for 15 minutes. Bump the temperature down to 375°F and bake for another 25 minutes.
- Transfer to a cooling rack and let cool for 15-20 minutes before serving. Enjoy!
Notes
- Buttermilk Substitute - If you don't have buttermilk, you can make a quick version by adding 1 tablespoon of lemon juice or vinegar to 1 ¾ cup of regular milk and letting it sit for 5 minutes before using.
- Don't overwork the dough. Unlike yeast bread, you do not want to develop gluten here. Knead just enough to hold its shape, or the bread will turn out tough.
- Sift your flour and baking soda together. Baking soda tends to clump, so sifting it will eliminate the possibility of biting into a bitter spot in your bread.
- Score your bread! Scoring the bread isn't just for looks, it allows the steam to escape, preventing the bread from creating its own spot to release the steam.
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