Dense brown bread with a cross on top
Traditional Northern Irish soda bread made with wholemeal flour and baking soda instead of yeast. The cross cut into the top is both traditional and practical.
Serves 10
Combine wholemeal flour, plain flour, bicarbonate of soda, and salt in a large bowl.
Sift to incorporate air and distribute soda evenly
Make a well and add buttermilk. Mix gently until a soft dough forms.
Don't knead — overworking makes tough bread
Shape dough into a round on a floured baking sheet. Cut a deep cross into the top.
The cross is traditional and helps the bread cook evenly
Bake at 200°C for 40-45 minutes until golden and sounds hollow when tapped.
Don't open the oven for the first 15 minutes
Use real buttermilk, not milk with vinegar, for authentic texture
Eat warm with butter and jam for breakfast or with soup for lunch
Wrap cooled bread in a tea towel to keep the crust soft
Add a handful of caraway seeds for sweetness
Use treacle or dark brown sugar for sweetness
Add dried fruit like raisins for a sweet version
Store wrapped in a tea towel for up to 2 days. Slice and toast on day 2.
Irish soda bread became popular in the 17th century when baking soda was introduced. It's quick to make without the need for yeast or long rising.
This usually means the dough was overmixed or the baking soda was old. Use fresh soda and handle gently.
No, buttermilk is essential for reacting with the baking soda. Use milk soured with lemon juice as a substitute.
Per serving (75g / 2.6 oz) · 10 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes