St. Patrick’s Day Irish Soda Bread Recipe

I’m sharing my St. Patrick’s Day Irish Soda Bread because this 4 Ingredient Bread Recipe uses no yeast and proves how few pantry staples can make an impressive loaf.

I never thought a holiday loaf could surprise me like this. St.

Patrick’s Day Irish Soda Bread feels like a little trick up the sleeve, simple but somehow keeps pulling me back for one more slice. This Quick Irish Soda Bread, and yes it’s a true 4 Ingredient Bread Recipe, has a rustic crackle and a crumb that feels honest.

I love how the texture centers on all purpose flour and a tang from buttermilk, nothing fussy, nothing pretending to be fancy. Try it and you might find you were underestimating how bold simple can be.

Ingredients

• All purpose flour: gives structure, mostly carbs and some protein, not much fiber.
• Baking soda: quick rising agent, reacts with acids in dough, adds a salty bite.
• Salt: lifts flavor, tightens gluten a bit, and gives essential sodium to taste.
• Buttermilk: tangy liquid, provides acidity to activate baking soda and adds protein.
• Flour also browns the crust and affects crumb texture, so choose quality AP flour.
• Buttermilk also keeps crumb tender, adds a light tang it’s what makes soda bread distinctive.

Ingredient Quantities

• 4 cups (about 500 g) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 to 2 cups (420 to 480 ml) buttermilk

How to Make this

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or lightly flour it so the loaf wont stick.

2. In a large bowl whisk together 4 cups (about 500 g) all purpose flour, 1 teaspoon baking soda and 1 teaspoon salt until evenly mixed.

3. Make a well in the center of the dry mix and pour in 1 3/4 cups (420 ml) buttermilk to start. Stir with a wooden spoon or your hand until a shaggy, slightly sticky dough forms, scraping up any dry flour from the bottom.

4. If the dough seems too dry add more buttermilk, 1 tablespoon at a time, up to 2 cups (480 ml). You want a soft tacky dough not a wet batter.

5. Turn the dough onto a lightly floured surface and gently knead 6 to 8 times until it comes together. Dont overwork it or the bread will get tough.

6. Shape into a round loaf about 1 1/2 to 2 inches thick and place on the prepared sheet. Use a sharp knife to cut a deep cross, about 1/2 inch deep, across the top to help it cook evenly.

7. Brush the top lightly with a little buttermilk for a nice color if you want, then pop it into the middle of the hot oven.

8. Bake 30 to 45 minutes until the crust is deep golden and the loaf sounds hollow when tapped on the bottom. If you have a thermometer the center should reach about 200 to 205°F (93 to 96°C).

9. Let the loaf cool on a rack at least 20 to 30 minutes before slicing so the crumb sets, otherwise it will be gummy inside.

10. Tip: dont add too much flour while shaping, and keep the kneading short. If the crust browns too fast tent with foil for the last 10 minutes.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or sturdy spatula
4. Baking sheet (lined with parchment or lightly floured)
5. Sharp knife for scoring the top
6. Pastry brush or small spoon for brushing buttermilk
7. Kitchen thermometer (optional but helpful)
8. Cooling rack

FAQ

St. Patrick’s Day Irish Soda Bread Recipe Substitutions and Variations

• All-purpose flour: swap up to half with whole wheat flour for a nuttier, slightly denser loaf. Or use a 1-to-1 gluten free flour blend to make it gluten free, but expect a crumblyer texture.
• Baking soda: if you dont have it, use 3 teaspoons baking powder instead and use regular milk instead of buttermilk (baking powder already contains the acid). The bread will rise, but lose a bit of tang.
• Salt: table salt can be replaced with kosher or flaky sea salt; if switching to coarse kosher, add about 25% more by volume, otherwise use the same amount for fine sea salt.
• Buttermilk: make a quick version by stirring 1 3/4 tablespoons lemon juice or white vinegar into 1 3/4 cups milk, let sit 5 minutes. Plain yogurt or kefir thinned with a little milk 1 to 1 also works.

Pro Tips

1. Weigh the flour if you can, otherwise fluff the flour, spoon it into the cup and level it. Packed flour makes the dough too dense, and youll regret it after it bakes.

2. Keep kneading to the bare minimum. Press and fold just until it holds together, use a light touch and a bench scraper to help. Overworking the dough = tougher bread, its that simple.

3. For a better crust and oven spring preheat a baking sheet or cast iron in the oven so the loaf hits a hot surface. If the top is browning too fast tent loosely with foil for the last 10 minutes.

4. Let the loaf cool at least 20 to 30 minutes before slicing, no cheating. If you want fresh crust the next day, warm slices in a hot oven for a few minutes, or freeze slices and toast straight from frozen.