This Irish soda bread is as simple as it gets. The 4-ingredient bread recipe needs no yeast, waiting, and kneading. Just mix and bake. Within an hour, you have warm, delicious, and crusty bread ready!
Whether you slather it with apple butter, drizzle it with cinnamon honey butter, or dunk it into a cozy bowl of roasted carrot soup, this traditional Irish bread is fantastic. Dense yet not heavy, the no-yeast bread has a crisp crust and a soft, tender crumb.
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What Is Irish Soda Bread?
Traditionally, Irish soda bread is made with flour, baking soda, salt, and buttermilk. Since this quick bread has no yeast, you don’t have to wait for it to proof or knead it.
Instead, the bread rises from the reaction between the baking soda and buttermilk. That’s how it gets its name. Although in Ireland, it’s called cake-bread.
The result is denser than regular yeast breads like everyday bread or easy olive bread. It’s a hearty, rustic loaf with a golden crackly crust!
Why You’ll Love This Recipe
Only 4 ingredients: just the basics you already have in your kitchen.
No yeast, no waiting: Mix, shape, and bake. That’s it!
Ready in under an hour: This recipe is perfect when you need fresh, homemade bread in a pinch.
Crispy crust, soft inside: The perfect balance of hearty and tender.
Versatile and delicious: Serve it warm with butter, dunk it in soup, or toast it for breakfast!
Irish Soda Bread Ingredients
Flour: All-purpose flour gives the soda bread a great texture and a lovely crumb. The bread is just as good with half whole wheat flour and half all-purpose flour. You can also make the recipe for Irish soda bread with just whole wheat flour. Increase the amount of buttermilk, as whole wheat absorbs more moisture.
Baking soda is key to this traditional Irish soda bread recipe. In the absence of yeast, it acts as the leavening agent. When it mixes with buttermilk, it releases carbon dioxide that helps the bread rise.
Salt is necessary to flavor the bread. I used regular sea salt, but kosher salt works, too.
Buttermilk is essential. It’s the acid you need to react with the baking soda, and it also gives the bread a very slight tang. Store-bought works like a charm, but you can easily make it at home. Mix 1.5 tablespoons of white vinegar in 1.5 cups of milk. Let the mixture stand for a few minutes at room temperature till it curdles.
Please see the recipe for full information on ingredients and quantities.
Variations
My recipe is for a traditional Irish soda bread. But if you’re in the mood to switch things up, go for it! Stir in raisins, black currants, or caraway seeds for a classic twist. Feeling adventurous? Add fresh or dried herbs, sesame or pumpkin seeds, or even a handful of chocolate chips. Stir in some cheese and jalapenos to make a spicy version like this no-knead jalapeno cheddar bread! Whether you keep it simple or dress it up, this soda bread is packed with flavor every time.
How To Make Irish Soda Bread?
Step 1: Preheat your oven to 200 ° C/ 400 ° F. In a large bowl, whisk together the flour, baking soda, and salt. Make a well in the center.
Step 2: Pour the buttermilk in and combine using a spatula or a Danish dough whisk to make a shaggy, rough dough.
Step 3: Transfer the dough to a lightly floured surface and bring the dough together using your hands. We just need to gently knead the dough 5-6 times to get a smooth dough.
Step 4: Shape the dough into a ball and transfer to a parchment-lined baking tray.
Step 5: Lightly sprinkle with flour. Use a sharp knife to make an X across the top of the dough ball.
Step 6: Place the tray in the preheated oven and bake at 200 c / 400 f for 35-40 minutes or until the bread is golden brown.
Step 7: Allow the bread to cool for at least 30 minutes before slicing and serving!
Pro Tips
- Like all quick breads, this bread too doesn't need too much handling. The kneading should be gentle and quick; 5-6 times is enough.
- The soda bread dough should be soft and slightly moist. Avoid adding too much flour, as that will make the bread dry.
- The amount of flour required can vary depending on the brand of flour, humidity, and on how cold or hot your kitchen is. So it's better to have a more moist dough, as you can slowly add flour to it as required.
- The cross you style right at the loaf’s centre has to be an inch deep. The cut makes sure that the heat reaches every crumb of the loaf, giving it a soft and tender inside.
- If you don't have buttermilk, you can easily make it at home. Just combine 1.5 tablespoons of white vinegar in 1.5 cups of milk. Let the mixture stand for a few minutes at room temperature till it curdles.
- If you want to check whether the bread is done or not, simply tap on the bottom. If you hear a hollow sound, you’re golden!
- As always, it's best to measure the ingredients using a kitchen scale, as it ensures a better and consistent result!
How to Serve Soda Bread
This golden Irish soda bread is amazing slathered in butter. Trust me, when you watch your family devour slice after slice of warm Irish soda bread, you’ll understand. My kids loved it fresh from the oven with a little cashew ricotta cheese.
I really enjoy it toasted and topped with strawberry chia jam, orange marmalade, or fig jam for a cozy breakfast. A schmear of cream cheese or apple butter? Divine.
For a more savory meal, pair the hearty loaf with Moroccan vegetable stew or creamy pea soup. Or use it just as you would any other bread and turn it into a sandwich or cheesy garlic bread.
Recipe FAQs
There are two big differences between sourdough bread and soda bread: time and technique. Sourdough starter takes days to rise. It has yeast in it that gives the bread the signature tangy flavor and chewy texture.
Irish soda bread, on the other hand, is a quick bread—no yeast and made under an hour. Sourdough is airy and crisp. Soda bread is hearty and tender. Both are amazing, but if you need homemade bread fast, soda bread wins every time!
The cross is more than decoration! Scoring the bread helps it bake and rise evenly. The heat reaches the center easily, giving the bread that perfect golden crust. Plus, it makes it easy to break apart into quarters.
The bread stays well for 3 days at room temperature when wrapped well in foil or kept in an airtight container.
This soda bread freezes beautifully. Let it cool completely, then wrap it tightly in plastic wrap, followed by a layer of foil or a Ziplock bag. It’ll stay fresh for up to 2 months.
This recipe was originally posted in 2020. It has now been retested and updated with new images and text.
📖 Recipe
Irish Soda Bread
Ingredients
- 3.5 cups All-purpose flour
- 3/4 tsp Baking soda
- 1 tsp Salt
- 1.5 cup Buttermilk
Instructions
Buttermilk
- Preheat your oven to 200 C / 400 F . Line a baking tray with parchment or baking paper.
- In a large bowl, whisk together the flour, baking soda, and salt. 3.5 cups (420 gms) All-purpose flour,3/4 tsp Baking soda,1 tsp Salt
- Make a well in the center of the dry ingredients and pour the buttermilk in.1.5 cup (337 gms) Buttermilk
- Bring the ingredients together using a spatula or Danish dough whisk to make a rough, shaggy dough.
- Turn out the rough dough onto a lightly floured surface and knead 4-5 times until a smooth dough is formed.
- Shape the dough into a ball and place it on the prepared tray.
- Using a sharp knife, make a 1" deep cross on top of the dough ball.
- Bake at 200 c ( 400 f) for 35-40 minutes or until the top is golden brown and the bread sounds hollow when tapped at the bottom.
- Cool for at least 30 minutes before slicing. Enjoy warm with butter and jam!
Video
Notes
-
- Like all quick breads, this bread too doesn't need too much handling. The kneading should be gentle and quick; 5-6 times is enough.
-
- The soda bread dough should be soft and slightly moist. Avoid adding too much flour, as that will make the bread dry.
-
- The amount of flour required can vary depending on the brand of flour, humidity, and on how cold or hot your kitchen is. So it's better to have a more moist dough, as you can slowly add flour to it as required.
-
- The cross you style right at the loaf’s centre has to be an inch deep. The cut makes sure that the heat reaches every crumb of the loaf, giving it a soft and tender inside.
-
- If you don't have buttermilk, you can easily make it at home. Just combine 1.5 tablespoons of white vinegar in 1.5 cups of milk. Let the mixture stand for a few minutes at room temperature till it curdles.
-
- If you want to check whether the bread is done or not, simply tap on the bottom. If you hear a hollow sound, you’re golden!
- As always, it's best to measure the ingredients using a kitchen scale, as it ensures a better and consistent result!
Elena says
This is the easiest bread I've tried! Came out really good, thanks
Natasha Minocha says
I'm so happy to hear that, Elena! Thank you for trying it, I hope there are many more successful breads in your future 🙂
Easyfoodsmith says
So good! How i wish I could indulge in some kind of baking right now. I need to! Been away from Mumbai and in Delhi since 15th of March and stuck in the nationwide lock down. I am going to sooth and comfort myself by gazing at your beautiful baked recipes 🙂
Natasha Minocha says
Oh I know, read your post on Insta today. Such a bummer, but at least you're at home and safe. I hope things get better soon and you can all be together...and can't wait to see all the yummies from your kitchen! Hang in there my friend! Lots of love
rahul gupta says
Hi, going to try the recipe. Baking would be at180 degrees for 35 mins? Also should I use both rods option?
Natasha Minocha says
Hi Rahul, that's wonderful! This bread gets baked at 225C for 40-45 minutes as mentioned. Yes, its best to use both rods option for an even bake. Happy baking! 🙂