Irish Soda Bread Recipe

My Traditional Irish Soda Bread comes together in five minutes with no proofing or kneading, yielding a tender, biscuit-like crumb with a lightly sweet hint that calls to mind Easter bread and Hot Cross Buns.

I never thought a bread could be this simple yet addictive. Irish Soda Bread grabbed me the first time I tried it, its lightly sweet crumb reminding me of Easter Bread and Hot Cross Buns, but without the fuss.

With tangy buttermilk and a handful of raisins it feels familiar and a little cheeky, like something you can whip up on a weeknight and still impress. And I often lean into the Traditional Irish Soda Bread side, but it’s equally at home when I use an Irish Soda Bread Cast Iron Skillet for a crisp crust.

It’s quick, slightly imperfect, and totally worth trying.

Ingredients

• All purpose flour: Gives structure and carbs, some protein, makes loaf hearty but not very nutrient dense however
• Baking soda: Leavens fast, reacts with buttermilk for quick rise, no flavor but essential though
• Buttermilk: Adds tangy acidity, keeps crumb moist, helps tenderize, gives subtle sour flavor and depth
• Unsalted butter: Adds richness and flaky crumbs, some fat for tender texture, not essential though usually
• Raisins or currants: Bring sweetness, chew and little fiber, optional for classic Irish flavor and texture too
• Egg (optional): Adds binding and color, small protein boost, makes crumb a bit richer and sturdier
• Sugar (optional): Light sweetness, rounds flavor, slightly browns crust, purely optional for tradition or taste sometimes

Ingredient Quantities

• 4 cups (480 g) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 2 tablespoons granulated sugar optional
• 2 tablespoons cold unsalted butter
• 1 3/4 to 2 cups (420 to 480 ml) buttermilk
• 1 cup raisins or currants optional
• 1 large egg optional

How to Make this

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly dust it with flour or cornmeal.

2. In a large bowl whisk together 4 cups (480 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon fine salt and 2 tablespoons granulated sugar if you want it a bit sweet.

3. Cut 2 tablespoons cold unsalted butter into the dry mix until it resembles coarse crumbs the size of peas. You can grate frozen butter, use a pastry cutter, or rub with fingertips, just keep the butter cold.

4. Stir in 1 cup raisins or currants now if using, so they get coated and dont sink.

5. Make a well in the center. In a separate bowl beat 1 large egg into 1 3/4 to 2 cups (420 to 480 ml) buttermilk, start with 1 3/4 cups and add more only if the dough seems too dry.

6. Pour the buttermilk mixture into the flour and fold with a wooden spoon until a rough, shaggy dough forms. Dont overmix or youll end up with tough bread.

7. Turn the dough onto a lightly floured surface, shape quickly into a round about 7 to 8 inches across, dont knead. Wet your hands if the dough sticks.

8. Transfer to the prepared sheet, flatten slightly, then cut a deep cross about 1/2 inch into the top to help it rise and cook through. Brush the top with a little extra buttermilk or an egg wash for a shinier, browner crust if you want.

9. Bake 35 to 45 minutes until deeply golden and the loaf sounds hollow when you tap the bottom, or until the internal temp is about 190°F (88°C). If the top browns too fast, lower oven to 400°F and tent with foil for the last 10 minutes.

10. Cool on a wire rack at least 30 minutes before slicing so the crumb sets. Tip: no buttermilk on hand? Stir 1 tablespoon vinegar or lemon juice into each cup of milk, wait 5 minutes and use that.

Equipment Needed

1. Oven (preheat to 425°F)
2. Baking sheet (lined with parchment or lightly dusted with flour or cornmeal)
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk
6. Pastry cutter or box grater for frozen butter, or a sturdy fork (keep the butter cold so it doesnt melt)
7. Wooden spoon or sturdy spatula for folding
8. Small bowl and fork or whisk for the egg/buttermilk mix and egg wash
9. Bench scraper or sharp knife for shaping and scoring the top
10. Wire cooling rack and instant read thermometer (optional)

FAQ

Irish Soda Bread Recipe Substitutions and Variations

• All purpose flour: swap up to half with whole wheat pastry flour 1:1 for a nuttier loaf (fully swapping makes it denser). Or use a 1:1 gluten free all purpose blend that contains xanthan gum if you need gluten free.
• Buttermilk: make 1 cup by stirring 1 tablespoon white vinegar or lemon juice into 1 cup milk, let sit 5 minutes. You can also thin plain yogurt with milk (about 3/4 cup yogurt + 1/4 cup milk) or use kefir straight 1:1.
• Cold unsalted butter: use cold solid coconut oil or vegetable shortening 1:1 for similar flakiness. If you use salted butter instead, reduce the added salt by about 1/4 teaspoon.
• Raisins or currants: substitute dried cranberries, chopped dates, or chopped dried apricots 1:1, or leave out the fruit and stir in 1 cup chopped nuts or seeds for texture instead.

Pro Tips

– Keep the butter rock cold and work fast. Grate frozen butter or cut it into tiny cubes, toss them into the flour and push them around briefly with your fingertips. If the kitchen warms up, chill the bowl for 10 minutes before shaping or the dough will get gummy and youll lose the flaky bits.

– Measure flour by weight or spoon it into the cup then level it off. Too much flour makes dense bread. Add the buttermilk slowly so you stop when the dough is just shaggy, not wet and sticky.

– If you use raisins or currants, toss them in a little flour first so they dont sink, or soak them for 10 minutes in hot tea, rum, or warm water to plump them up and boost flavor. Drain well so you dont add extra liquid.

– Bake to temperature not time. Aim for about 190 F (88 C) in the center and listen for a hollow sound when you tap the bottom. If the top browns too fast, lower the oven and tent with foil for the last 10 minutes. Let it cool at least 30 minutes before slicing so the crumb sets.