How to Make the Perfect Classic Irish Soda Bread
Irish · Easy · 50 min · 8 servings
A beautifully rustic and simple loaf that uses baking soda as its leavening agent instead of yeast, resulting in a dense and tender crumb with a slightly tangy flavor from the buttermilk. This traditional Irish staple comes together in minutes and requires no kneading or proofing time whatsoever.
Why this recipe works
This Classic Irish Soda Bread recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 210 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 450 g plain all-purpose flour
- 1 tsp bicarbonate of soda
- 1 tsp fine sea salt
- 350 ml cold buttermilk
- 1 tbsp unsalted butter softened
- 1 tsp caster sugar
Step by step instructions
Step 1: Prepare the Oven and Dry Ingredients
Preheat your oven to 220 degrees Celsius and lightly flour a baking sheet. In a large mixing bowl, sift together the flour, bicarbonate of soda, salt, and sugar. Rub in the softened butter with your fingertips until the mixture resembles fine breadcrumbs.
Step 2: Bring the Dough Together
Make a well in the center of the dry ingredients and pour in most of the cold buttermilk. Using your hands, quickly bring the dough together into a rough ball, adding the remaining buttermilk if needed. The dough should be soft but not sticky. Do not overwork it.
Step 3: Shape and Score
Turn the dough out onto a lightly floured surface and shape it gently into a round about 4 centimeters thick. Place on the prepared baking sheet and use a sharp knife to cut a deep cross across the top, cutting about halfway through the loaf to allow heat to penetrate.
Step 4: Bake to Perfection
Bake in the preheated oven for 15 minutes, then reduce the temperature to 200 degrees Celsius and bake for a further 25 minutes until the loaf is deep golden brown. Tap the bottom of the loaf and it should sound hollow when done. Cool on a wire rack.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- buttermilk → 300ml whole milk mixed with 2 tablespoons of lemon juice left to curdle for 5 minutes
- plain flour → wholemeal flour for a nuttier denser loaf
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overworking the dough by kneading it too long, which develops the gluten and results in a tough and dense bread
- Using warm buttermilk instead of cold, which affects the reaction with the bicarbonate of soda and reduces the rise
Nutrition facts
Per serving: 210 calories, 7g protein, 38g carbs, 3g fat, 2g fiber.
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