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IRISH SODA BREAD

Traditional Irish Soda Bread

This classic, no-yeast bread relies on the simple chemical reaction between baking soda and buttermilk for a quick rise. The result is a rustic loaf with a firm, flour-dusted crust and a soft, tender, slightly tangy crumb. Perfectly simple and incredibly forgiving, it's ready from bowl to table in about an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 1
Course: Bread, Side Dish
Cuisine: Irish
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¾ cups 420ml

Equipment

  • Large mixing bowl
  • Whisk
  • Fork or spatula
  • Baking sheet
  • Parchment paper
  • Wire cooling rack
  • Sharp knife
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, and salt until well combined and no clumps of baking soda remain.
  3. Make a well in the center of the dry ingredients. Pour in all of the buttermilk at once.
  4. Using a sturdy fork or your fingertips, mix from the center outward just until a shaggy, sticky dough forms. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. With floured hands, gently pat and fold it 3-4 times until it just comes together into a rough ball. Do not knead.
  6. Place the dough ball on the prepared baking sheet. Gently pat it into a round loaf about 7 inches (18cm) in diameter.
  7. Using a sharp knife, score a deep 'X' across the top of the loaf, going nearly halfway through the dough.
  8. Bake for 35-45 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. An internal thermometer should read 190°F (88°C).
  9. Transfer the loaf to a wire rack and allow it to cool completely before slicing for the best texture.

Notes

For best results, handle the dough as little as possible and work quickly once the buttermilk is added. Fresh baking soda is essential for proper rise. To make a buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then add enough regular milk to make 1 ¾ cups total; let sit for 5-10 minutes. For variations, try adding 1 cup of raisins or currants and 1 tablespoon of caraway seeds. Store cooled bread wrapped in a clean kitchen towel at room temperature for up to 2 days, or freeze for longer storage.