Irish soda bread

Ingredients

• 250 gplain flour
• 250 gwholemeal flour
• 2 tspbicarbonate of soda
• 1 tspsalt
• 500 mlbuttermilk

Instructions

1. 1

   Preheat and mix

   Heat the oven to 200°C. Put both flours in a bowl and stir in the bicarbonate of soda and salt. Add the buttermilk gradually, mixing to make a dough; you may not need all of it.

2. 2

   Knead briefly

   Turn the dough out onto a floured work surface and knead it briefly by hand, just until it forms a smooth, soft ball. If it is too wet and sticky, work in a little more flour.

3. 3

   Shape the loaf

   Shape the dough into a round loaf and place it on a baking tray lined with baking paper. Use a sharp knife to cut a cross into the top.

4. 4

   Bake until golden

   Bake in the preheated oven for about 30–35 minutes. The loaf is ready when the crust is golden and the underside sounds hollow when tapped.

What is Irish soda bread?

Soda bread is a traditional Irish loaf made with bicarbonate of soda as its raising agent, rather than yeast. Its quick preparation makes it a practical home-baked bread when there is no time to wait for dough to rise.

This version combines white and wholemeal flour for a balance of softness and a fuller, nuttier flavour. Buttermilk brings the moisture and acidity that work with the bicarbonate of soda.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 19g protein, 100g carbs, 3g fat.

The flour supplies most of the carbohydrates, with the wholemeal flour also contributing fibre; buttermilk provides much of the protein and a little fat. Bicarbonate of soda and added salt account for much of the sodium, so pair a slice with vegetables or a less salty topping for a more balanced plate.

Choosing the ingredients

Flour blend: plain flour gives the loaf a lighter crumb, while wholemeal flour adds a more robust flavour and texture. Measure both carefully so the dough does not become too dry.

Buttermilk: pour it in gradually, as the exact amount needed can vary with the flour. Stop adding it when the mixture comes together into a soft dough.

Mixing and kneading

Gentle mixing: stir until the dry ingredients are moistened and the dough begins to hold together. Avoid working it for longer than needed.

Brief kneading: a short knead is enough to form a soft ball. Too much handling can make the loaf dense, so add only a little extra flour if the dough is genuinely sticky.

Shaping and scoring

Round loaf: shape the dough without pressing it tightly together, then transfer it to the lined tray. A free-standing loaf gives the crust room to form around the sides.

Cross on top: cut a cross into the surface with a sharp knife before baking. Make the cut clearly, but keep the loaf intact at its base.

How to tell it is baked

Colour: look for a golden-brown crust after 30–35 minutes in the 200°C oven. If it is still pale, give it a little more time and check again.

Sound: tap the underside carefully; a hollow sound is the recipe's cue that the centre has baked through. Let the loaf rest before slicing so the crumb can settle.

Serving the loaf

Soda bread is particularly satisfying served warm with salted butter, as suggested in the recipe description. It also works alongside soup or a savoury meal, where its hearty crumb can be used to mop up the last spoonfuls.

Recipe notes & tips

• Add the buttermilk gradually because the dough may not need the full 500 ml.
• Keep the kneading brief to help the loaf stay tender.
• Dust the work surface lightly so the dough is easier to handle without making it dry.
• Use a sharp knife to make the cross before the loaf goes into the oven.
• Check for both a golden crust and a hollow sound underneath before taking the bread out.

Variations

• More wholemeal: replace some of the plain flour with wholemeal flour for a heartier loaf, adjusting the buttermilk gradually.
• Seeded loaf: fold a handful of seeds into the dough for added crunch.
• Oat topping: sprinkle oats over the loaf before baking for a rustic finish.
• Herb version: mix chopped fresh herbs into the flour for a savoury twist.
• Serve with butter: spread slices with salted butter while still warm.

Common mistakes to avoid

• Adding all the buttermilk at once: the dough can become too wet, so pour it in gradually.
• Over-kneading: too much handling can make the loaf dense; stop once a soft ball forms.
• Adding too much extra flour: this can dry the dough, so work in only a small amount if it is sticky.
• Skipping the cross: cut the top before baking as directed so the loaf has its characteristic scored surface.
• Removing it too soon: check for a golden crust and a hollow sound when tapping the underside.

How to store

Once completely cool, store the loaf wrapped or in an airtight container at room temperature and eat within 2 days. Refresh slices briefly in a toaster or warm oven; freezing sliced bread is also a convenient option.

Frequently asked questions