Irish Soda Bread
Ingredients
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- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 1 3/4 cups buttermilk
Instructions
1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. Whisk the all-purpose flour, baking soda, and fine salt together in a large bowl.
3. Make a well and pour in 1.5 cups of the buttermilk, mixing with a fork just until a shaggy dough forms; add the remainder only if needed to bring the dough together and leave it slightly tacky, 30–45 seconds.
4. Turn the dough onto the prepared sheet and gently shape it into a round about 7 inches wide and 1.5 inches thick, handling as little as possible.
5. With a sharp knife, cut a deep cross on top, about 0.5–0.75 inch deep, to help the center cook evenly.
6. Bake 15 minutes at 425°F, then reduce the oven to 400°F (200°C) and continue baking 25–30 minutes until deeply golden; the loaf should sound hollow when tapped on the bottom or read 200–205°F (93–96°C) internally.
7. Cool on a wire rack for 10–15 minutes before slicing; serve slightly warm for best texture.
Irish Soda Bread is a quick bread with a craggy, deeply golden crust and a tender, slightly dense crumb. The flavor is clean and wheat-forward, lifted by the gentle tang of buttermilk and the mild alkalinity of baking soda. It is rustic, hearty, and ready in under an hour, making it a staple for soups, stews, and everyday meals.
Soda bread emerged in Ireland in the 19th century when bicarbonate of soda became widely available, offering a reliable rise with the country’s soft, low-gluten wheats. The signature cross scored on top is both practical—helping the center bake through—and steeped in folklore. Both white and brown (wholemeal) versions are traditional across the island, with plain loaves forming the everyday base and fruit-studded “spotted dog” appearing as a celebratory variation.