Irish Soda Bread
Traditional Irish Soda Bread made with just a handful of simple ingredients. This easy, no-yeast bread comes together quickly using bicarbonate of soda and buttermilk, creating a rustic loaf that’s perfect served warm with butter.
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INGREDIENTS
- 320 g Plain Flour (All-purpose Flour)
- 1 tsp Bicarbonate of Soda (Baking Soda)
- 1 tsp Ground Sea Salt
- 300 ml Buttermilk (see notes for alternative)
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 200°c (190°c for fan-assisted ovens, Gas Mark 6 or 400°F). Line a baking sheet with a piece of greaseproof paper and set aside.
- Sift the flour, bicarbonate of soda and salt into a large bowl. Make a well in the middle before pouring in the buttermilk.
- Gently stir together, being cautious not to mix too vigorously. Once the wet and dry ingredients have started to come together and you can no longer mix with a spoon/spatula, use your hand to form it into a soft, slightly sticky dough.
- Turn the dough onto a well-floured surface and very gently knead it into a loose ball - try not to knead it more than 2-4 turns to do this.
- Gently lift the ball of dough onto your prepared baking sheet. Gently press to flatten a little, before cutting a cross over the top of your soda bread.
- Bake in your preheated oven for about 30 minutes, until golden brown.
- Allow your loaf to cool for at least 30 minutes before slicing.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES:
Substitutions:
- Buttermilk: If you are unable to get buttermilk locally or would prefer a dairy-free option, simply replace the buttermilk with 250ml of milk mixed with 1 tbsp of apple cider vinegar or 1 tbsp lemon juice. Mix about 30 minutes before use to allow the milk to thicken ever so slightly. Be sure to add the milk gradually, as you may not need it all.
- Flour: Traditional soda bread is made with plain white flour (all-purpose flour), but you can try substituting some of the flour with wholemeal flour for a slightly nuttier flavour and denser loaf.
Storage
Soda Bread is best enjoyed on the day it’s baked, but will keep for up to 2-3 days if stored in an airtight container at room temperature. If it starts to dry out, it’s lovely lightly toasted with butter.Freezing
Soda Bread freezes well. Allow the loaf to cool completely before wrapping tightly and freezing for up to 3 months. You can freeze the loaf whole or slice it first for easier portions. Defrost at room temperature and warm slightly before serving if desired. Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!
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