Recipe
Traditional Irish Soda Bread
A classic no-yeast Irish soda bread with a crisp crust and tender crumb, ready in under an hour.
Ingredients
Method
10 mins prep40 mins cook50 mins total
Heat the oven to 220°C (200°C fan) and lightly flour a baking tray.
In a large bowl, whisk together flour, baking soda, and salt.
Make a well in the centre and pour in most of the buttermilk.
Mix with a spoon or your hand until a soft dough forms, adding a splash more buttermilk only if needed.
Turn onto a lightly floured surface and gently bring together into a round loaf. Do not knead heavily.
Place on the tray and cut a deep cross in the top with a sharp knife.
Bake for 15 minutes, then reduce oven to 200°C (180°C fan) and bake another 20–25 minutes until golden and hollow-sounding underneath.
Cool on a wire rack for at least 15 minutes before slicing and serving.
Notes
Do not overwork the dough; mix just until it comes together for a lighter crumb.
If you do not have buttermilk, mix 1 tablespoon lemon juice or vinegar into 240 ml milk and rest for 10 minutes.
Best eaten fresh on the day of baking; toast leftovers the next day.
About this recipe
Traditional Irish soda bread is one of the easiest homemade loaves you can bake. There is no yeast, no long proofing, and very little kneading — just simple pantry ingredients brought together quickly.
The crust bakes up beautifully golden while the inside stays soft and tender. Serve warm with butter, soups, stews, or your favourite breakfast spread.
