Here’s a delicious and traditional Irish Soda Bread recipe! It’s easy to make and has a perfect balance of a crusty exterior with a soft, tender crumb inside.
Ingredients:
- 4 cups (500g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¾ cups (420ml) buttermilk
Optional Add-ins:
- 2 tablespoons sugar (for a slightly sweet bread)
- ½ cup raisins or currants (for a sweeter version)
- 1 tablespoon caraway seeds (for a classic twist)
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt. If using sugar, raisins, or caraway seeds, mix them in as well.
- Add Buttermilk: Gradually add the buttermilk, stirring with a wooden spoon or your hands until a rough dough forms.
- Shape the Dough: Turn the dough onto a lightly floured surface and gently knead for about 30 seconds—just enough to bring it together. Do not over-knead, or the bread will be tough.
- Form and Score: Shape the dough into a round loaf and place it on the prepared baking sheet. Use a sharp knife to cut a deep X into the top (this helps it bake evenly).
- Bake: Bake for 15 minutes at 425°F, then reduce the temperature to 400°F (200°C) and bake for another 20-25 minutes until golden brown. The bread is done when it sounds hollow when tapped on the bottom.
- Cool and Serve: Let it cool on a wire rack for at least 15 minutes before slicing. Enjoy warm with butter and jam!
Would you like a version with whole wheat flour or other variations?
Here are the approximate nutrition facts for a standard serving of Irish Soda Bread (based on a recipe yielding about 8 servings):
Nutrition Facts
Servings 1 (1/8 of loaf)
Amount Per Serving
- Calories 190 kcal
- Total Fat1.2 g(2%)
- Saturated Fat 0.3 g (2%)
- Total Carbohydrate39 g(13%)
- Sugars 2 g
- Protein 6 g (12%)
- Vitamin A 4 IU
- Vitamin C 0 mg
- Calcium 22 mg
- Iron 2 mg (11%)
Note: These values are estimates and may vary based on specific ingredients (e.g., using whole wheat flour, adding sugar, raisins, or butter). Would you like a version with modifications, like whole wheat flour or added seeds?
Here are some Frequently Asked Questions (FAQ) for the Irish Soda Bread recipe:
FAQ – Irish Soda Bread
1. Can I use whole wheat flour instead of all-purpose flour?
Yes! You can substitute half or all of the all-purpose flour with whole wheat flour for a denser, more rustic bread. If using all whole wheat flour, add an extra 2-4 tablespoons of buttermilk to prevent dryness.
2. What can I use if I don’t have buttermilk?
You can make a buttermilk substitute by mixing 1 ¾ cups of milk with 1 ½ tablespoons of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
3. Why do I need to cut an “X” on top of the bread?
Scoring the bread with an “X” allows it to bake evenly and helps with expansion. Traditionally, it was also said to “let the fairies out” for good luck!
4. How do I store Irish Soda Bread?
Store it at room temperature in an airtight container for 2-3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
5. Can I add raisins or other ingredients?
Yes! Adding ½ cup of raisins, currants, or caraway seeds gives a more traditional or sweet variation. You can also add cheese or herbs for a savory twist.
6. My bread came out too dense—what went wrong?
Soda bread is naturally dense, but if it’s too heavy:
- Avoid over-kneading the dough (just mix until combined).
- Check that your baking soda is fresh.
- Ensure you used enough buttermilk for proper moisture.
Would you like me to add any more tips or variations?
Here are the approximate nutrition facts for a standard serving of Butternut Squash Soup (based on a recipe yielding about 4 servings):
Nutrition Facts
Servings 1 (1/4 of total recipe)
Amount Per Serving
- Calories 180 kcal
- Total Fat7 g(11%)
- Saturated Fat 3.5 g (18%)
- Total Carbohydrate28 g(9%)
- Sugars 10 g
- Protein 3 g (6%)
- Vitamin A 14,000 IU (280%)
- Vitamin C 31 mg (34%)
- Calcium 80 mg (8%)
- Iron 1.5 mg (8%)
Notes:
- If you skip the heavy cream, the fat and calorie content will be lower.
- Using coconut milk instead of cream will slightly increase fat and change the flavor.
- Adding croutons or nuts as toppings will increase calories and fat.
Would you like adjustments based on specific dietary needs, like low-calorie or high-protein?
Traditional Irish Soda Bread
Instructions
Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt. If using sugar, raisins, or caraway seeds, mix them in as well.
Add Buttermilk: Gradually add the buttermilk, stirring with a wooden spoon or your hands until a rough dough forms.
Shape the Dough: Turn the dough onto a lightly floured surface and gently knead for about 30 seconds—just enough to bring it together. Do not over-knead, or the bread will be tough.
Form and Score: Shape the dough into a round loaf and place it on the prepared baking sheet. Use a sharp knife to cut a deep X into the top (this helps it bake evenly).
Bake: Bake for 15 minutes at 425°F, then reduce the temperature to 400°F (200°C) and bake for another 20-25 minutes until golden brown. The bread is done when it sounds hollow when tapped on the bottom.
Cool and Serve: Let it cool on a wire rack for at least 15 minutes before slicing. Enjoy warm with butter and jam!
Nutrition Facts
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.3g2%
- Total Carbohydrate 39g13%
- Sugars 2g
- Protein 6g12%
- Vitamin A 4 IU
- Calcium 22 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you skip the heavy cream, the fat and calorie content will be lower.
Using coconut milk instead of cream will slightly increase fat and change the flavor.
Adding croutons or nuts as toppings will increase calories and fat.
