Irish Soda Bread is a rustic, traditional recipe dating back to the 1800’s that contains only four ingredients: flour, buttermilk, baking soda, and salt.
Irish Soda Bread is a recipe that you need to know. It’s easy and rustic and makes a good loaf of bread. Chances are you have the ingredients on hand. Traditional Irish Soda Bread contains but four ingredients: flour, salt, buttermilk and baking soda. The Society for the Preservation of Irish Soda Bread feels rather strongly about educating folks to understand that all those add ins such as raisins, nuts, currents and Heaven only knows what else, aren’t part of the tradition. I used a combination of white and whole wheat flour to give it more flavor but didn’t use any non-traditional ingredients. Of course, if you’re making the recipe, you add whatever your heart desires.
The beauty of this recipe is it’s forgiveness. Since no yeast is involved, the process doesn’t include the laborious tasks of kneading, proofing, rising, punching down the dough, rising again. Instead, you simple mix the four ingredients together. Buttermilk and baking soda creates a chemical reaction that causes the dough to rise. Don’t expect the same lofty rise you’ll find in yeast breads. But, the trade off is a hearty, somewhat dense, bread that great for sandwiches and gravy sopping.
Whole wheat flour, in addition to all-purpose white flour, gives the bread the best flavor and texture. I’ve experiment with the ratio of white flour to whole wheat and feel the best combination is 5 parts all-purpose unbleached flour to one part whole wheat. Not only does the texture remains dense and soft, the flavor is more to my liking.
The hardest part about this recipe is that you should wait six long hours before you cut the dadgum thing. I suggest you make it at night and let the six hours elapse while you sleep to lessen the temptation to cut the loaf too soon.
Check out Instant Pot Great Northern Beans or Parmesan Crusted Chicken with Mayo for a great recipes to serve with Irish Soda Bread. This bread goes well with foods that are not decidedly Irish, too.
Can I use self-rising flour in Irish Soda Bread?
Flour containing leavening agents, such as those in self-rising flour, aren’t needed in this bread. A chemical reaction between buttermilk and baking soda are responsible for the lift.
Is this good with Irish butter?
Absolutely! You should slather it all over the bread.
Directions for Irish Soda Bread
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- Stir baking soda into buttermilk. If it doesn’t bubble, the baking is old and won’t react properly to produce the chemical reaction needed. You should discard and start over.
- Add flours and salt to a large bowl.
- Whisk.
- Pour in buttermilk and baking soda mixture.
- Stir with large spoon or spatula until all the flour is wet. The dough will be sticky and craggy.
- Pour onto a floured surface.
- Add additional flour and knead until dough is no longer sticky.
- Form into a ball and place on a baking sheet covered with parchment paper or a baking mat. With hands, shape into a round disk that’s approximately 1 1/2 inches thick.
- With a sharp knife, cut an X, or a cross, in the dough. Folk lore has it that you cut an X to get the devil out and a cross if the bread is to be blessed. You need to make a decision about your personal situation.
- Bake in a 425 degree preheated oven for 35 minutes and 350 degrees for 15 minutes. When done, the bread will be browned and sound hollow when tapped. Remove to a wire rack and cool for 6 hours before cutting.
Irish Soda Bread
Ingredients
- yield: one loaf
- Preheat oven to 425 degrees
- 3 cups buttermilk full fat
- 1 ½ teaspoons baking soda
- 5 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons kosher salt
Instructions
- Stir baking soda into buttermilk and set aside. If the mixture bubbles, the baking soda is still good. If it doesn’t bubble, you need to buy more.
- Place both types flour and salt in a large mixing bowl and whisk.
- Pour in buttermilk and soda. Stir until the flour is wet.
- Turn out onto a floured surface. Sprinkle with flour. Knead gently and add more flour as necessary until the dough is no longer sticky. Form into a ball and place on baking sheet that is covered with a baking mat or parchment paper.
- Using hands, press out the dough in a circle that is 1 ½ inches thick.
- Using a sharp knife, make an X one quarter inch deep in the top of the dough.
- Bake in a preheated 425 degree oven for 25 minutes; reduce heat to 350 degrees for an additional 15 minutes.
- Cool on a baking rack. For best results, the loaf shouldn’t be cut for 6 hours. Best of luck trying to wait that long.
Maureen | Orgasmic Chef says
I know what you mean. Holidays with food are the only ones worth paying attention to.
I would give that dog anything at all. What a beautiful friend you have.
Jackie Garvin says
Maureen,
They certainly are the most notable holidays. 🙂
ANG says
What if you do not want to use wheat flour ? If you use all purpose flour do you still use 6 cups total ?
Jackie Garvin says
ANG,
I haven’t tested it using only white flour and not any whole wheat. I would suggest that you start with 5 cups of white flour and gradually add more flour to the batter until it’s no longer sticky.