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Irish Soda Bread Recipe

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4.4 from 68 reviews

This classic Irish Soda Bread recipe features a tender, golden loaf made with a blend of unbleached all-purpose and whole wheat flours, leavened naturally with baking soda and buttermilk. Baked in a covered Dutch oven to create a moist crumb and crunchy crust, it’s a simple, rustic bread perfect for breakfast or alongside any meal.

  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 3 cups unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1½ teaspoons kosher salt

Wet Ingredients

  • 2 tablespoons unsalted butter, melted and cooled
  • 1¾ cups low-fat buttermilk

Instructions

  1. Preheat Oven: Move the oven rack to the lower third position and preheat your oven to 450°F (232°C) to ensure a hot environment suitable for baking soda bread.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the unbleached all-purpose flour, whole wheat flour, baking soda, and kosher salt. Whisk thoroughly to evenly distribute all the dry components.
  3. Add Wet Ingredients: Pour in the melted and cooled unsalted butter along with the low-fat buttermilk. Use a rubber spatula to mix everything until the dough is just incorporated, avoiding overmixing to keep the bread tender.
  4. Knead the Dough: Lightly flour your hands and knead the dough directly in the bowl for about 1 minute. This helps develop some structure without overworking the dough.
  5. Shape and Score: Shape the dough into a round ball, place it on a piece of parchment paper, and lightly sprinkle the top with flour. Score an ‘X’ on the top of the dough using a sharp knife to help the bread expand while baking.
  6. Prepare for Baking: Using the parchment paper, lower the dough into a round Dutch oven. Cover it with the lid to trap steam, which contributes to a moist interior.
  7. Bake Covered: Bake the bread covered for 40 minutes, which allows it to rise and set properly inside the moist environment.
  8. Bake Uncovered: Remove the lid and continue baking for another 10 minutes, or until the top is a golden brown color to your liking, creating a crisp crust.
  9. Cool the Bread: Carefully lift the bread out of the Dutch oven using the parchment paper and transfer it to a wire rack to cool completely, which helps set the crumb.
  10. Serve: Once cool enough to handle, transfer the bread to a cutting board and slice. Serve with softened salted butter and optional jam for a classic treat.

Notes

  • Use melted but cooled butter to avoid curdling when combined with buttermilk.
  • Scoring an ‘X’ helps the bread rise evenly and makes it easier to slice.
  • Using a Dutch oven traps steam for a soft inside and crisp crust.
  • This bread is best enjoyed fresh but can be toasted the next day.
  • Substitute low-fat buttermilk with regular buttermilk for richer flavor.
  • Do not over-knead; minimal kneading keeps the bread tender.
  • Press down firmly when mixing but avoid overworking the dough.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Irish

Find it online: https://ellarecipe.com/irish-soda-bread-recipe/