I’ve perfected a Simple Irish Soda Bread that honors Traditional Irish Soda Bread techniques while staying refreshingly straightforward.

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I’ve always been suspicious of loaves that seem too fussy, so I fell for Simple Irish Soda Bread the minute I saw it hailed as Traditional Irish Soda Bread at a market. It’s honest, a bit rough, and stubbornly right.

I like that it only leans on good all purpose flour and tangy buttermilk, nothing pretentious, yet every bite whispers of old kitchens and explains why families bring it out for St Patrick’s Day Soda Bread. I still mess it up sometimes and laugh about it, but when it sings, people want the story, not the recipe.

Ingredients

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All purpose flour: Gives structure and carbs, low in fiber unless whole grain is used, so pick unbleached
Buttermilk: Adds tangy sourness and reacts with baking soda to lighten crumb and tenderize
Baking soda: Leavens quickly when acid present, so measure carefully or bread falls flat
Sugar: Sweetens slightly, helps browning and flavor, but optional for less sugar
Butter: Adds richness and tenderness, more fat means softer, richer crumb and flavor
Egg: Optional gives extra protein and color, makes crumb richer, holds shape
Salt: Enhances flavor, balances sweetness, and helps control gluten development and rise dont skip
Raisins: Add chew, bursts of sweetness, small fiber boost but add calories

Ingredient Quantities

4 cups (480 g) all purpose flour

1 teaspoon baking soda

1 teaspoon fine salt

1 tablespoon granulated sugar (optional)

1 3/4 to 2 cups (420 to 480 ml) buttermilk plus more if needed

2 tablespoons unsalted butter, melted or softened (optional)

1 large egg, beaten (optional)

1 cup raisins or currants (optional)

How to Make this

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1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment or lightly flour a cast-iron skillet.

2. In a large bowl whisk together 4 cups (480 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon fine salt and 1 tablespoon granulated sugar if you’re using it.

3. If using the 2 tablespoons unsalted butter, cut or rub it into the flour until the mix looks like coarse crumbs, or stir in melted butter for a richer dough.

4. Make a well in the center. In a separate bowl beat 1 large egg with 1 3/4 cups buttermilk; add the wet to the dry and stir with a wooden spoon until it just comes together. Add up to 1/4 cup more buttermilk if it seems too dry, but don’t overdo it.

5. If using 1 cup raisins or currants, toss them with a little flour first so they don’t sink, or soak them 10 minutes in warm tea for plumper fruit, drain and fold them in now.

6. Turn the shaggy dough onto a lightly floured surface and shape gently into a round about 7 to 8 inches across. Don’t overwork it, it’ll get tough; a few folds is enough and it’s okay if it’s a bit sticky.

7. Transfer the loaf to the prepared sheet or skillet, score a cross about 1/2 inch deep on top (this helps the loaf bake evenly), and brush the top with a little buttermilk or melted butter for color if you like.

8. Bake on the middle rack 35 to 45 minutes until deep golden and the loaf sounds hollow when tapped, or the internal temp reaches about 190 to 200°F. If it browns too fast, tent loosely with foil.

9. Cool on a rack at least 20 minutes before slicing so the crumb sets. Best the same day, and slather warm slices with butter, you’re welcome.

Equipment Needed

1. Oven (set to 425°F) plus a baking sheet lined with parchment paper or a lightly floured cast-iron skillet
2. Large mixing bowl for the dry ingredients
3. Small bowl for beating the egg and mixing buttermilk
4. Measuring cups and spoons (or a kitchen scale if you want to be exact)
5. Whisk for the wet ingredients and to aerate the flour if needed
6. Pastry cutter or fork to cut in the butter, or your fingers if thats easier
7. Wooden spoon to stir the shaggy dough
8. Bench scraper or spatula to shape and transfer the loaf
9. Sharp knife or bread lame to score the top, plus a pastry brush for brushing and an instant read thermometer and cooling rack to finish off

FAQ

Can I use regular milk instead of buttermilk? A: Yes. Mix 1 tablespoon white vinegar or lemon juice into 1 cup milk, let it sit 5 to 10 minutes till it thickens a bit, then use. You can also thin plain yogurt or sour cream with a little milk. The texture might be a tad different but it works fine.

My dough looks too wet or too dry, what do I do? A: Soda bread dough should be shaggy and slightly sticky but hold its shape. If it’s too wet add flour, 1 tablespoon at a time, until it’s manageable. If it’s too dry add a tablespoon of buttermilk at a time. Don’t overwork the dough or it gets tough.

How do I know when the bread is done? A: Bake at 375 F (190 C) for about 30 to 40 minutes. It’s done when it’s deep golden, the bottom sounds hollow when tapped, or an instant read thermometer reads about 200 F (93 C) in the center.

I want raisins or an egg in the recipe, any tips? A: Both are fine. Toss dried fruit in a little flour first so it won’t sink, and the beaten egg and butter give a richer, softer loaf. They’re optional, soda bread is lovely plain too.

What’s the best way to store or freeze it? A: Keep at room temperature wrapped in a tea towel or paper for up to 2 days. For longer, slice and freeze in a zip bag up to 3 months. Reheat slices in a toaster or 350 F oven till warm.

Can I make this with whole wheat or gluten free flour? A: You can swap up to half the flour for whole wheat without big changes, but the loaf will be denser. For gluten free use a 1-to-1 blend labeled for baking and expect to need a little more liquid and a slightly different texture, it takes some trial and error.

Simple Irish Soda Bread Recipe Substitutions and Variations

All purpose flour
- Whole wheat pastry flour, use 1 to 1 for a lighter loaf, or swap up to half the AP flour for a nuttier taste
- Whole wheat flour, replace 50 to 75 percent of the AP flour and expect a denser crumb and maybe a touch more liquid
- Gluten free 1 to 1 flour blend with xanthan gum, use same volume but you might need a little extra buttermilk and handle dough gently
- Bread flour, swap 1 to 1 if you want a chewier, firmer loaf
Buttermilk
- Milk plus acid: add 1 tablespoon lemon juice or white vinegar to 1 cup milk, let sit 5 minutes, then use as buttermilk
- Plain yogurt thinned with water or milk, use equal parts yogurt and water to match buttermilk consistency
- Kefir, same volume as buttermilk, gives similar tang and tenderness
- Reconstituted powdered buttermilk, follow package directions to match amount
Unsalted butter
- Neutral vegetable oil, use about 80 percent of the butter volume (2 tablespoons butter -> about 1.5 tablespoons oil)
- Olive oil, same amount for a savory note, avoid extra fruity varieties if you dont want olive flavor
- Solid coconut oil, use same volume but expect a faint coconut taste and slightly different texture
- Margarine or vegan butter, use 1 to 1 for a dairy free option
Raisins or currants
- Dried cranberries, similar sweetness with a tangier bite
- Chopped dried apricots or chopped dates, gives chew and different sweet note
- Omit dried fruit and add 1/2 cup mixed seeds or nuts for texture
- Use fresh or frozen berries, fold in gently and expect a moister crumb

Pro Tips

1. Measure flour by weight or spoon it into the cup and level it off, otherwise you’ll end up with a dry dense loaf. I usually weigh it because it takes the guesswork out, but if you’re eyeballing just be gentle when you stir.

2. Keep the liquid and fat at room temp so they blend faster and you don’t have to overmix. A shaggy, slightly sticky dough is what you want, so stop as soon as it comes together or the bread gets tough.

3. If you use dried fruit, toss it in a little flour or soak it briefly in warm tea for plumper bites, then drain well. That stops the fruit from sinking and makes the flavor pop, but don’t add extra liquid back in or the dough will get too wet.

4. For a better crust bake on a preheated cast iron or a hot baking sheet and check doneness with an instant read thermometer. If the top is browning too fast tent loosely with foil, and let the loaf cool a good 20 minutes before slicing so the crumb sets right.

Simple Irish Soda Bread Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’ve perfected a Simple Irish Soda Bread that honors Traditional Irish Soda Bread techniques while staying refreshingly straightforward.

Servings

servings

Calories

225

kcal

Equipment: 1. Oven (set to 425°F) plus a baking sheet lined with parchment paper or a lightly floured cast-iron skillet
2. Large mixing bowl for the dry ingredients
3. Small bowl for beating the egg and mixing buttermilk
4. Measuring cups and spoons (or a kitchen scale if you want to be exact)
5. Whisk for the wet ingredients and to aerate the flour if needed
6. Pastry cutter or fork to cut in the butter, or your fingers if thats easier
7. Wooden spoon to stir the shaggy dough
8. Bench scraper or spatula to shape and transfer the loaf
9. Sharp knife or bread lame to score the top, plus a pastry brush for brushing and an instant read thermometer and cooling rack to finish off

Ingredients

4 cups (480 g) all purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 tablespoon granulated sugar (optional)
1 3/4 to 2 cups (420 to 480 ml) buttermilk plus more if needed
2 tablespoons unsalted butter, melted or softened (optional)
1 large egg, beaten (optional)
1 cup raisins or currants (optional)

Directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment or lightly flour a cast-iron skillet.
In a large bowl whisk together 4 cups (480 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon fine salt and 1 tablespoon granulated sugar if you're using it.
If using the 2 tablespoons unsalted butter, cut or rub it into the flour until the mix looks like coarse crumbs, or stir in melted butter for a richer dough.
Make a well in the center. In a separate bowl beat 1 large egg with 1 3/4 cups buttermilk; add the wet to the dry and stir with a wooden spoon until it just comes together. Add up to 1/4 cup more buttermilk if it seems too dry, but don't overdo it.
If using 1 cup raisins or currants, toss them with a little flour first so they don't sink, or soak them 10 minutes in warm tea for plumper fruit, drain and fold them in now.
Turn the shaggy dough onto a lightly floured surface and shape gently into a round about 7 to 8 inches across. Don't overwork it, it'll get tough; a few folds is enough and it's okay if it's a bit sticky.
Transfer the loaf to the prepared sheet or skillet, score a cross about 1/2 inch deep on top (this helps the loaf bake evenly), and brush the top with a little buttermilk or melted butter for color if you like.
Bake on the middle rack 35 to 45 minutes until deep golden and the loaf sounds hollow when tapped, or the internal temp reaches about 190 to 200°F. If it browns too fast, tent loosely with foil.
Cool on a rack at least 20 minutes before slicing so the crumb sets. Best the same day, and slather warm slices with butter, you're welcome.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.