Irish Soda Bread

Regardless of whether  you have an Irish heritage, many  scramble for Irish dishes to celebrate St. Patrick’s Day. You know, if folks are smart, they will make sure to connect food or foods to a holiday when they establish the holiday. There’s a much bigger fuss made over food holidays than non-food holidays.

Think about it.

How much planning and preparation goes into Arbor Day? Sure, trees get planted, but picnics and feasts aren’t part of the plan.

When’s the last time you planned out a menu for Columbus Day?

See what I mean?  You know I’m right.

Well, 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.

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.

At this point I would like to offer a word of warning. If you leave the bread on the counter overnight while you sleep, make sure it’s out of the reach of your Basset Hound. Otherwise, you will have one happy Basset Hound in the morning but you’ll need to start the bread making process all over again.

Y’all come see us!

Irish Soda Bread

yield: one loaf

Preheat oven to 425 degrees

The traditional version of this bread is rustic and meant to be simple, just like biscuits.  It has a hard crust and sounds hollow when tapped.

It’s essentially biscuit dough without adding additional fat except what’s in the buttermilk and the dough is shaped into a loaf instead of small individual portions. There are many Americanized versions floating around, but the traditional version used but four ingredients: all-purpose flour, soda, salt and buttermilk.  This version uses whole wheat flour, in additional to white, and produces a darker, more flavorful bread. 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. 

3 cups buttermilk

1 ½ teaspoons baking soda

4 cups stone ground whole wheat flour

2 cups all-purpose soft winter wheat flour

2 teaspoons kosher salt

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 stir.

Make a well in the center and 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 has been sprayed with non-stick spray or is covered with a baking mat.

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. Lightly brush top with cooking oil.

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.

Print Recipe Pin Recipe Rate this Recipe

No ratings yet

Irish Soda Bread

Author: Jackie Garvin

Ingredients

• Irish Soda Bread
• yield: one loaf
• Preheat oven to 425 degrees
• The traditional version of this bread is rustic and meant to be simple just like biscuits. It has a hard crust and sounds hollow when tapped.
• It’s essentially biscuit dough without adding additional fat except what’s in the buttermilk and the dough is shaped into a loaf instead of small individual portions. There are many Americanized versions floating around but the traditional version used but four ingredients: all-purpose flour, soda, salt and buttermilk. This version uses whole wheat flour, in additional to white, and produces a darker, more flavorful bread. 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.
• 3 cups buttermilk
• 1 ½ teaspoons baking soda
• 4 cups stone ground whole wheat flour
• 2 cups all-purpose soft winter 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 stir.
• Make a well in the center and 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 has been sprayed with non-stick spray or is covered with a baking mat.
• 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. Lightly brush top with cooking oil.
• 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.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

My latest recipes delivered weekly!

SIGN ME UP!

Sign Up for Free Recipes!