Irish Soda Bread Recipe
A traditional Irish bread that relies on soda for leavening rather than yeast.
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Ingredients
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Dough
Finishing
Method
Dough
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven. Line a baking sheet with parchment paper or lightly flour a baking sheet; alternatively use a cast-iron skillet.
- 2
Mix dry ingredients
In a large mixing bowl, whisk together 4 cups all-purpose flour, 1/2 cup whole wheat flour, 1 tsp baking soda, 1 tsp fine sea salt, and 1 tbsp granulated sugar (if using) until evenly combined.
- 3
Cut in butter
Add 4 tbsp cold unsalted butter cut into small cubes to the dry mixture. Using a pastry cutter, two forks, or your fingertips, rub or cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates a flaky texture.
- 4
Combine wet ingredients
In a separate bowl or large measuring cup, whisk together 2 cups buttermilk and 1 large egg (if using) until blended.
- 5
Form the dough
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a wooden spoon or your hand, stir gently until a rough, shaggy dough forms. Do not overmix — the dough should be slightly sticky but hold together. If the dough seems very dry, add up to 2 tablespoons more buttermilk; if it is overly wet, sprinkle in a tablespoon of flour at a time until manageable.
- 6
Shape the loaf
Turn the dough out onto a lightly floured surface (use the 1/4 cup extra flour as needed). Gently pat the dough into a round about 7-8 inches (18-20 cm) in diameter and 1 1/2 to 2 inches thick. Do not knead vigorously — just bring it together with light presses and folds to create a cohesive round.
- 7
Score the top
Place the dough on the prepared baking sheet or skillet. Using a sharp knife or lame, score a deep cross (about 1/2-inch deep) across the top of the loaf. This helps heat penetrate and is traditional for soda bread.
Baking and Finishing
- 8
Bake the bread
Place the loaf in the preheated oven and bake for 25 minutes at 425°F (220°C). After 25 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15-20 minutes, or until the crust is deep golden brown and a skewer or toothpick inserted into the center comes out clean. Total bake time is typically 40-45 minutes.
- 9
Check for doneness
If available, check the internal temperature with an instant-read thermometer — it should register 200–205°F (93–96°C) at the center. If not, tap the bottom of the loaf; it should sound hollow.
- 10
Brush with butter and cool
Remove the bread from the oven and immediately brush the top with 1 tbsp melted butter for flavor and a softer crust. Transfer the loaf to a wire rack and allow it to cool for at least 30 minutes before slicing. Cooling helps finish the crumb structure and prevents a gummy interior.