This traditional Irish Soda Bread is without a doubt one of the easiest types of bread you can make and you don’t need to be an experienced baker to make it. It uses baking soda instead of yeast so there’s no rising time or long kneading times involved, in fact, the less kneading the better. The bread is slightly denser than a yeast-leavened bread but it’s so quick and easy to make and there’s definitely no compromise on flavor.
There are so many ways to serve this bread from dunking it into soups, beef stew, or for celebrating St Patrick’s Day alongside your corned beef and cabbage! It’s also delicious simply slathered with butter or jam for breakfast or as a snack. See my full recipe tutorial below complete with step-by-step photos and all the tips you need to make the best Irish soda bread!
What you need to make this recipe
Flour – all-purpose flour is all you need to make this bread, simple and easy!
Baking soda – this is the key ingredient, it not only helps the bread rise but helps create the delicious texture too. Baking soda is used instead of yeast so the Irish soda bread is super quick to make.
Buttermilk – the acid in the buttermilk helps activate the baking soda to get it working, see my recipe for homemade buttermilk if you don’t have any.
Butter – use cold unsalted butter for this as salt is added separately.
Raisins – these are optional but a nice addition to add a little sweetness.
How to Make Irish Soda Bread
1. Whisk the egg and buttermilk together and set aside.
2. Combine the flour, sugar, baking soda, and salt in a bowl. Add the raisins in too if using.
3. Work the butter into the flour using your hands or a pastry cutter until it resembles small pea-sized pieces.
4. Create a well in the middle then add the buttermilk to the flour.
5. Mix together to form a dough then shape into a loaf.
6. Score an X on the top of the loaf then bake in the oven until golden brown and cooked through.
Pro tips for making this recipe
- For a sweet Irish soda bread – you can add any kind of dried fruit you like such as cranberries, raisins, or currants. You can also add in orange zest or cinnamon.
- For a savory Irish soda bread – you can leave the bread plain or add in cheese and herbs such as cheddar, parmesan, fresh parsley, or rosemary.
- You can also add seeds to your bread such as caraway seeds (aniseed flavor), sunflower seeds, or pumpkin seeds.
- Make sure to score an X on the top to better control the expansion of the loaf during baking.
- Don’t overwork the dough or it’ll be too dense, it’s supposed to look rustic and uneven so don’t worry about shaping it into a smooth loaf.
- Bake the loaf on a lined baking sheet or cast iron skillet, I recommend using a cast iron skillet if you have one as it provides a crispier outer crust.
- Don’t use a loaf pan or your bread won’t bake evenly.
- Buttermilk is an essential ingredient not only for flavor but it helps activate the baking soda which helps the bread rise. If you don’t have it then follow my recipe for making buttermilk at home it takes just 10 minutes and all you need is milk and lemon juice.
- Using cold butter is another top tip if your butter is warm or at room temperature, your dough will be too sticky and it’ll affect the end result. If you have warm hands then use a pastry cutter.
- When measuring the flour, fluff the flour in its canister first then spoon it into cups and level it off with a knife. This stops you from over-packing the cup and using too much flour. If you have a kitchen scale to weigh the flour do so for more accurate results.
Frequently Asked Questions
Why is this bread different?
The biggest difference is that Irish Soda Bread is made with sodium bicarbonate (baking soda) instead of yeast. It means that it’s a bit denser than yeast-leavened breads but it’s so quick and easy to make because you don’t have to wait for the dough to rise.
Why is it called Irish Soda Bread?
The damp Irish climate produces a wheat that’s lower in gluten and less effectively leavened by yeast. Most households used baking soda, in place of yeast because of its long shelf life and because yeast was not always available. Buttermilk was also a very common ingredient and it’s what gives this bread its delicious flavor and texture.
What’s the best way to serve it?
You can use this bread in all sorts of ways from dunking in soups and stews (if you make a savory version) to spreading with butter, jam, or nut butter for breakfast or as a snack.
How long does it last, can I freeze it?
Irish soda bread can dry out quickly so it’s best eaten within 1-2 days, make sure to wrap it tightly in plastic wrap. If it does dry out slightly it’s best toasted. You can also freeze leftovers for up to 3 months, thaw completely before serving.
If you love this recipe try these out!
If you’ve tried this Irish Soda Bread with raisins then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Irish Soda Bread Recipe
Ingredients
- 1 2/3 cup buttermilk cold
- 1 egg
- 4 cups flour (480g)
- 4 tbsp granulated sugar
- 1 ½ teaspoon baking soda (9g)
- 1 teaspoon kosher salt (9g)
- 4 tablespoons butter cold, diced (57g)
- 1 cup raisins optional or currants
Instructions
- Preheat oven to 425F.
- Whisk the buttermilk and egg together then set aside.
- Combine the flour, sugar, baking soda and salt in a large bowl then whisk together. If you’re adding raisins or currants then mix those in now.
- Add the butter to the flour mixture then work into small pea sized pieces with your hands or a pastry cutter.
- Create a well in the middle of the flour mixture and pour the buttermilk mixture in. Use a spatula to fold the mixture together until all the flour has been worked in.
- Transfer the dough to your lightly floured surface, form into a loaf and place onto a parchment lined baking sheet or seasoned cast iron pan.
- Score the top with an “X” and bake for 25-30 minutes or until the top is golden brown and the center is set. Tent the bread with foil if the top is getting too much color.
- Allow to cool then serve.
Notes
- For a sweet Irish soda bread - you can add any kind of dried fruit you like such as cranberries, raisins, or currants. You can also add in orange zest or cinnamon.
- For a savory Irish soda bread - you can leave the bread plain or add in cheese and herbs such as cheddar, parmesan, fresh parsley, or rosemary.
- You can also add seeds to your bread such as caraway seeds (aniseed flavor), sunflower seeds, or pumpkin seeds.
- Make sure to score the top to better control the expansion of the loaf during baking.
- Don't overwork the dough or it'll be too dense, it's supposed to look rustic and uneven so don't worry about shaping it into a smooth loaf.
- Bake the loaf on a lined baking sheet or cast iron skillet, I recommend using a cast iron skillet if you have one as it provides a crispier outer crust.
- Don't use a loaf pan or your bread won't bake evenly.
- Buttermilk is an essential ingredient not only for flavor but it helps activate the baking soda which helps the bread rise. If you don't have it then follow my recipe for making buttermilk at home it takes just 10 minutes and all you need is milk and lemon juice.
- Using cold butter is another top tip if your butter is warm or at room temperature, your dough will be too sticky and it'll affect the end result. If you have warm hands then use a pastry cutter.
- When measuring the flour, fluff the flour in its canister first then spoon it into cups and level it off with a knife. This stops you from over-packing the cup and using too much flour. If you have a kitchen scale to weigh the flour do so for more accurate results.
- Storage - the bread will keep for 1-2 days wrapped tightly in plastic wrap or can be frozen for up to 3 months.
Nutrition
