kitchen foundation · Easy
Irish Soda Bread
When yeast is not invited, soda bread gets the job done. Mix gently, shape quickly, and let the oven handle the hard part.
Major allergens listed: Milk, Wheat
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Heat the oven. Set an oven rack in the middle position and heat the oven to 425°F. Line a baking sheet with parchment paper.
- Combine the dry ingredients. Whisk the flour, baking soda, and salt together in a large bowl until evenly combined.
- Add the buttermilk. Make a well in the flour mixture and pour in the buttermilk. Stir with a fork just until a shaggy, sticky dough forms; do not knead it smooth. Overworking soda bread is an efficient route to a dense little brick.
- Shape and score. Turn the dough onto a lightly floured surface and gently bring it together into a round loaf about 7 inches across. Transfer it to the prepared baking sheet. Cut a deep X across the top with a sharp knife, about 1/2 inch deep.
- Bake until cooked through. Bake until the loaf is deeply browned, sounds hollow when tapped underneath, and reaches at least 205°F in the center, 35 to 40 minutes. Transfer to a wire rack and cool for at least 20 minutes before slicing.
Buttermilk substitute
If needed, stir 1 tablespoon lemon juice or white vinegar into enough milk to make 1 3/4 cups. Let it stand for 5 minutes before using. The result is a practical substitute, not a ceremonial one.
Storage
Cool the loaf completely, then keep it wrapped at room temperature for up to 2 days. Refresh slices in a toaster or warm oven.
Seeded soda bread
Add 2 tablespoons caraway seeds with the dry ingredients for a savory, aromatic loaf.
Whole-wheat version
Replace 1 cup of the all-purpose flour with whole-wheat flour. Add 1 to 2 tablespoons extra buttermilk if the dough seems dry.
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