Irish Soda Bread is a quick-bread recipe consisting of traditional ingredients like flour, baking soda, salt, butter and buttermilk. The flavor is mild with texture similar to the inside of a biscuit. Delicious served warm, spread with salted butter and jam or toasted and served with eggs and corned beef hash. One loaf yields 8 to 10 slices.
Nothing beats the smell of bread baking.
Have I said this before? Because I feel like I have. Whether you’re baking a crusty loaf of French bread, Italian ciabatta or Irish soda bread – the aroma as it bakes induces a mouthwatering reaction. At least for me it does. With that said, since St. Patrick’s Day is right around the corner, I thought I would start off my two weeks of Irish themed recipes with a favorite of ours. You guessed it! Irish Soda Bread. It’s a simple quick bread recipe that doesn’t require any yeast, but instead uses baking soda (hence the name) as leavening agent.
This bread looks impressive but actually comes together rather quickly and bakes in under an hour.
You can toast it and serve it with corned beef hash. Or it can be enjoyed warm with a smear of salted butter and jam.
To Make Irish Soda Bread You Will Need:
- unbleached all-purpose flour
- whole wheat flour
- baking soda
- kosher salt
- unsalted butter
- low-fat buttermilk
Move oven rack to the lower third of your oven and preheat to 450°.
In a large mixing bowl, measure and add 3 cups unbleached all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda and 1-1/2 teaspoons kosher salt.
Whisk well to combine.
Next, pour in 2 tablespoons (melted and cooled slightly) unsalted butter and 1-3/4 cups low-fat buttermilk.
Use a rubber spatula to incorporate the wet into the dry ingredients.
Once combined, use your hands to knead the dough for 1 minute. I do this directly in the bowl.
Shape the dough into a ball and lightly dust with a little flour.
Place the dough onto a piece of parchment paper. Use a sharp knife to score the top with an “X” before using the parchment to lower the dough into a round dutch oven.
Replace the lid and bake in the lower third of your oven for 40 minutes.
Then uncover, oooh and ahh over it and then continue baking uncovered for 10 or more minutes.
Until the bread is golden brown. In my oven 10 minutes is perfect, however it may take a few minutes extra in yours. Just keep an eye on it.
Once safe to handle, use the parchment paper to lift the soda bread out of the pot and place onto a wire rack to cool slightly.
Transfer to a cutting board and use a bread knife to slice roughly ten 3/4 inch slices.
Slice and serve with salted butter and with or without jam.
Enjoy! And if you give this Irish Soda Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Irish Soda Bread
Ingredients
- 3 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1½ teaspoons kosher salt
- 2 tablespoon unsalted butter, melted and cooled
- 1¾ cup low-fat buttermilk
Instructions
- Move oven rack to the lower third of your oven and preheat to 450°.
- In a large mixing bowl, measure and add the flours, baking soda and salt. Whisk to combine.
- Next, pour in the melted and cooled butter and buttermilk. Use a rubber spatula to mix until incorporated.
- With floured hands, knead the dough ( I do this directly in the bowl) for 1 minute.
- Shape the dough into a ball and place on a piece of parchment paper. Sprinkle the top with a little bit of flour before scoring an "X" on the top with a sharp knife.
- Use the parchment to lower the dough into a round dutch oven.
- Cover and bake for 40 minutes. Then remove the lid and continue to bake for 10 minutes or until the top is golden brown to your preference.
- Carefully use the parchement to lift the baked Irish soda bread out of the pot and transfer to a wire rack to cool.
- Once safe to handle, transfer to a cutting board and slice.
- Serve with softened salted butter, with or without jam.
Notes
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THANK YOU in advance for your support!
How would you modify this recipe to make it gluten free? thanks
Ann
Hi Ann! I’m not GF and not familiar with best substitutions. If it was me I would try with 1 to 1 flour first. hope this helps!
This is a wonderful recipe I cheated last year and bought a loaf at my grocery store. It was sickeningly sweet. This recipe is delicious and authentic.
I’m so glad to hear it, Christine! Thanks for taking the time to make this recipe and leave such a great review.
I’m anxious to try your recipe. I don’t have a Dutch oven pan. Can I make this in a couple of loaf pans instead?
Hi Melony! I would think it could work. I haven’t tested it, but I would think so. I’d love to hear how it works out for you using the pans. Enjoy!
Is there a way I could substitute something for the buttermilk to make this dairy free?
Hi Melissa! I haven’t tested this, but I think it would be safe to add 1-3/4 tablespoons lemon juice OR white vinegar to your dairy free milk, let it stand for 5 minutes or so before using. I hope this helps! And I’d love to know how this works for you!
Can you use Bread flour instead of all purpose? Thanks
Great question, G! I don’t see why you couldn’t. Enjoy!
Making now for tomorrow, St. Patrick’s Day, feast. How do you store it to keep fresh overnight or longer?
Do you preheat the dutch oven?
Hi Carolyn! No need to preheat the dutch oven. Enjoy!
Very easy, very fast very delicious.