Go Back
Freshly baked Traditional Soda Bread with cross on crust, on wooden board.

Traditional Soda Bread

This classic, no-yeast bread requires just four simple ingredients and comes together in under an hour. It yields a rustic, golden-brown loaf with a tender, slightly crumbly interior and a comforting, wheaty flavor. Perfect for slathering with butter or serving alongside soups and stews.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Bread, Side Dish
Cuisine: Irish
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda baking soda

Equipment

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

Method
 

  1. Preheat the oven to 200°C (400°F). Lightly dust a baking sheet with flour or line it with parchment paper.
  2. In a large mixing bowl, sift together the flour, salt, and bicarbonate of soda. Use a whisk to ensure even distribution.
  3. Make a well in the center of the dry ingredients. Pour in most of the buttermilk, starting with 350ml.
  4. Using your fingers or a blunt knife, mix gently, drawing the flour in from the sides until a soft, slightly sticky dough forms. Add the remaining buttermilk a little at a time if the dough seems too dry.
  5. Turn the shaggy dough out onto a lightly floured surface. Gently pat and shape it into a round loaf about 6-7cm (2.5 inches) thick. Do not knead.
  6. Place the loaf on the prepared baking sheet. Using a sharp, floured knife, cut a deep cross into the top, almost all the way through to the bottom.
  7. Bake for 40-45 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
  8. Transfer the baked loaf to a wire rack and let it cool for at least 30 minutes before slicing for the best texture.

Notes

For best results, do not over-mix the dough and ensure your baking soda is fresh. No buttermilk? Make a substitute by adding 1 tablespoon of lemon juice or vinegar to 350ml of regular milk and let it sit for 5 minutes. Store cooled bread wrapped in a clean tea towel for up to 2 days, or freeze for longer storage. Variations: Add 100g of grated cheddar and chopped chives, or 50g of sugar with a handful of raisins, to the dry ingredients before mixing.