Irish Soda Bread

About This Recipe

Irish soda bread is unique in the bread world for requiring no yeast and no kneading — instead, bicarbonate of soda reacts with acidic buttermilk to create a rapid, reliable rise. It was developed in Ireland in the 1800s when baking soda became widely available, and it quickly became a staple because it was cheap, fast, and required no specialist equipment. The cross cut into the top before baking is a tradition — said to ward off evil spirits and bless the bread. Eaten warm from the oven with salted butter, it is one of the great simple pleasures of Irish cooking.

Ingredients

Serves 8

• 450 gplain flour (or wholemeal flour for brown soda bread)
• 1 tspbicarbonate of soda
• 1 tspfine salt
• 1 tspcaster sugar
• 375 mlbuttermilk, shaken

Instructions

1. 1

   Preheat oven

   Preheat the oven to 220°C (200°C fan / 425°F). Lightly flour a baking sheet.

2. 2

   Combine dry ingredients

   Sift the flour, bicarbonate of soda, salt, and sugar into a large bowl. Stir briefly to combine.

3. 3

   Add buttermilk

   Make a well in the centre. Pour in most of the buttermilk. Using your hand like a claw, mix in wide circles from the centre out until a shaggy, slightly sticky dough forms. Add the remaining buttermilk if needed — the dough should be wet but not sloppy.

4. 4

   Shape

   Turn out onto a floured surface. With floured hands, shape gently into a round about 5 cm tall. Do not knead. Place on the prepared baking sheet.

5. 5

   Score and bake

   Using a sharp knife, cut a deep cross into the top — about halfway through the loaf. Bake for 15 minutes at 220°C, then reduce to 200°C and bake for a further 20–25 minutes until the base sounds hollow when tapped.

Variations

• •

  Brown soda bread uses wholemeal flour and is richer in flavour and fibre.

• •

  Spotted dog (or railway cake) adds raisins and sugar for a sweeter version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten the day it is baked. Wrap in a clean cloth for up to 2 days. Slice and freeze for up to 1 month; toast from frozen.

Frequently Asked Questions