Irish Soda Bread

My Favourite Breads

Irish Soda Bread myfavouritepastime.com_9899If you’ve never baked the Irish Soda Bread, please arrange to make time and do it. The first time I ever saw one I thought “what an awful looking bread?” Then I tasted it, and I was totally hooked. That day I learnt never to judge food by looks. Have you ever seen those beautiful looking photos, on the wall, in fast food restaurants, then ordered the food and got completely disappointed? or have you ever seen the packaging on the shelves in your local supermarket, bought the product and got the worst shock ever? “Photo enlarged to show texture”, they often explain”

Irish Soda Bread myfavouritepastime.com_9900I made this bread during my one-week refresher course on bread. It takes only five minutes to mix then it’s ready to shove into the oven. After that, you can sit back and relax for a whole fifty minutes, knowing something special is coming. The last one I baked, got finished immediately. That’s how good it is. If you’ve had Irish Soda Bread before, please share with me your thoughts. I wish you a lovely week. I have nothing to complain about. The Weather is perfect and I was listening to music, as I cooked. What a refreshing way to do blog cooking!

Irish Soda Bread myfavouritepastime.com_9884Please note: this is my favourite version of Irish Soda Bread? Is yours different? Please share with me…

  • Ingredients 
  • 200g (7oz) all-purpose (plain) flour 
  • 200g (7oz) all-purpose (plain) whole meal (whole wheat) flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda (bicarbonate of soda)
  • ½-1teaspoon salt 
  • 60g (2½oz) chilled unsalted butter, cubed (if you use salted butter use only ½ teaspoon of salt)
  • 300ml (10.5 fl oz, 1¼cups) buttermilk

Irish Soda Bread myfavouritepastime.com_9821Please always remember to assemble all ingredients before you start

Irish Soda Bread myfavouritepastime.com_9823Preheat the oven to 360°F (180°C). Line a baking tray with parchment paper. Sift the flours, baking powder, baking soda (bicarbonate of soda) and salt into a bowl (return the husks from the whole wheat flour into the bowl).

Irish Soda Bread myfavouritepastime.com_9827Using your fingertips, rub in the butter

Irish Soda Bread myfavouritepastime.com_9829until the mixture resembles coarse breadcrumbs.  Form a well in the centre and add the buttermilk into the well.

Irish Soda Bread myfavouritepastime.com_9831Mix with a flat bladed knife, until a dough forms.

Irish Soda Bread myfavouritepastime.com_9833Turn the dough onto a lightly floured surface and knead briefly and lightly for about 30 seconds until smooth. (Do not over handle the dough otherwise the bread will become tough).

Irish Soda Bread myfavouritepastime.com_9836Shape the dough into a ball 18cm (7 inches) in diameter. Place on the prepared tray and use a large sharp knife to cut a deep cross into the surface.

Irish Soda Bread myfavouritepastime.com_1243Bake 45-50 minutes or until the loaf is golden and sounds hollow when tapped on the base. Transfer on to a wire rack to cool. (I baked the bread at 360°F (180°C) for 50 minutes.)

Irish Soda Bread myfavouritepastime.com_9881This bread was very, very, nice

Irish Soda Bread myfavouritepastime.com_9883We finished it immediately

Irish Soda Bread myfavouritepastime.com_1256I hope if you ever try it, you’ll love it tooI

Irish Soda Bread

Ingredients

  • 200g (7oz) all-purpose (plain) flour 
  • 200g (7oz) all-purpose (plain) whole meal (whole wheat) flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda (bicarbonate of soda)
  • ½-1teaspoon salt 
  • 60g (2½oz) chilled unsalted butter, cubed (if you use salted butter use only ½ teaspoon of salt)
  • 300ml (10.5 fl oz, 1¼cups) buttermilk

Instructions

  1. Preheat the oven to 360°F (180°C). Line a baking tray with parchment paper.
  2. Sift the flours, baking powder, baking soda (bicarbonate of soda) and salt into a bowl ((return the husks from the whole wheat flour into the bowl). Using your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs.  Form a well in the centre and add the buttermilk into the well. Mix with a flat bladed knife, until the dough forms.
  3. Turn the dough onto a lightly floured surface and knead briefly and lightly for about 30 seconds until smooth. (Do not over handle the dough otherwise the bread will become tough).
  4. Shape the dough into a ball 18cm (7 inches) in diameter. Place on the prepared tray and use a large sharp knife to cut a deep cross into the surface. Bake 45-50 minutes or until the loaf is golden and sounds hollow when tapped on the base. Transfer on to a wire rack to cool.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 360°F (180°C) for 50 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.
  • The bread will keep, wrapped in plastic wrap or stored in an airtight container for up to 3 days. It can be frozen in a sealed freezer bag for up o 6 weeks.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

40 thoughts

  1. Took me a few weeks after this post to find the occasion to make the soda bread but Saturday presented the opportunity. So easy, so yummy and will definitely be making it again. Thanks for sharing 🙂 Kate

    1. Hello Kate
      Omg I am so happy you found time to make the soda bread and I am even happier to hear that you found it yummy. My son loves it. I think he ate three quarters of what we made, the last time. Thanks so much for the feedback and wish you the best of times!
      Liz

    1. Okay, this Saturday, I shall make a soda bread with sultanas. The afternoon will not be wintery but I’m sure I’ll enjoy it Thanks for the tip!
      Liz

    1. Hi Rob,
      Thanks so much for trying this easy and delicious bread. My son loves it, He can eat a whole loaf in a sitting, Thanks for the feedback, you’ve made my day!
      Liz

  2. I love Irish soda bread! My recipe looks very much like yours but also has wheat germ and wheat bran–I’m feeling very inspired to ignore the other things on my to-do list and go make it right now!

  3. I’ve never had Irish soda bread nor baked it. Besides I would have never thought it could be this easy! No more time to waste, no more excuses. This is going to be in my oven soon, very soon!
    Yours looks perfect, even as you say it’s not the most beautiful looking bread. Now I need a toast and another mug of coffee 😉
    Thanks for sharing such an amazing recipe, Liz! You did it again 😉
    Besos

    1. HI Rosa,
      It’s so easy to make I hope you made and enjoyed it. Yes, you have no excuse for this one. What are you baking for Easter? Please mail me some of those fresh bakes. I hope you have a fabulous Easter weekend!
      Liz

  4. This bread looks perfect, Liz! I never had Irish Soda Bread before. I want to ask if is it fine to use all-purpose flour only?? Does it have the same softness as the regular white sandwich bread? I have experiences on making breads with yeast and they were not that successful so when I see bread recipes, I don’t often go through them… but you got me on this! 🙂

    1. Hi there and sorry for taking so long to respond to your question. Yes you can use all-purpose flour only and it will still work out fine. I just preferred mixing. Please try it out and let me know how it goes for you. The recipe is so simple and straightforward and there is no waiting for the “yeast to rise”. Have a wonderful week!
      Liz

        1. The texture is different from a regular yeast bread but it’s not hard. It tastes vey nice, more like a soft cake…how do I describe it??? LOL

        2. Haha! That’s fine, Liz. I think I know what you mean. I could not describe it either. Will be trying this. 🙂 Thanks!

  5. Now I have NO excuse whatsoever. ALL of those ingredients are hanging out in my kitchen, clamoring to be put to work. Maybe tomorrow – today is almost over! ;->

    Virtual hugs,

    Judie

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