Description
Traditional Irish Soda Bread is a quick and easy bread made without yeast, using baking soda and buttermilk for leavening. This rustic loaf has a slightly tangy flavor and a crisp golden crust, perfect for serving warm with butter. A classic Irish staple, it’s great for any occasion and simple to prepare in under an hour.
Ingredients
Units
Scale
Dry Ingredients
- 3 1/2 cups unbleached all-purpose flour (420 g)
- 3/4 teaspoon kosher salt (3 g)
- 3/4 teaspoon baking soda
Wet Ingredients
- 1 1/2 cups buttermilk (337 g)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper and set it aside to prevent the bread from sticking and to ensure even baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, kosher salt, and baking soda to distribute the leavening agents evenly throughout the flour.
- Add Buttermilk: Make a well in the center of the dry ingredients with a wooden spoon. Pour the buttermilk into the well and gently stir from the center outward until the shaggy dough comes together. The mixture will be sticky and rough, which is ideal for soda bread.
- Knead the Dough: Lightly flour your work surface and turn out the dough. Gently knead it about 4 times to bring it together and smooth the surface slightly—avoid over-kneading to keep the bread tender.
- Shape the Loaf: Using your palms, form the dough into a round loaf shape. Transfer the loaf to the prepared baking sheet. Lightly sprinkle the top with flour, then use a sharp chef’s knife to slash a large X on the top to help the bread expand while baking.
- Bake at High Temperature: Place the baking sheet in the oven and bake at 450°F for 15 minutes to develop a golden crust.
- Lower Oven Temperature and Continue Baking: Reduce the oven temperature to 400°F (200°C), rotate the pan 180 degrees for even baking, and bake for an additional 25 to 30 minutes until the loaf is deeply golden brown and cooked through.
- Cool and Serve: Remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes. Serve warm, ideally with Kerrygold Salted Butter for a classic Irish experience.
Notes
- Do not over-knead the dough; it should be slightly rough and shaggy to keep the bread light and tender.
- The X scored on top helps the bread expand evenly and is a traditional feature of Irish soda bread.
- Use unbleached all-purpose flour for best texture and flavor.
- Buttermilk is essential for the tangy flavor and proper chemical reaction with the baking soda.
- Serve the bread warm with butter, jam, or alongside soups and stews.
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 160
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 2.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 5 mg
