- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 100 g
- 1 ½ tsp
- 1 tsp
- 350 ml
- 30 g
Process
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Preheat the oven to 200°C (fan 180°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and fine salt until evenly combined.
Make a well in the center of the dry ingredients. Pour in the buttermilk all at once.
Using a wooden spoon or your hand, mix gently until a soft, slightly sticky dough forms. Do not overmix; stop as soon as no dry flour remains.
Turn the dough out onto a lightly floured surface. With floured hands, shape it into a round about 18 cm wide and 5 cm thick. Do not knead.
Transfer the round to the prepared baking sheet. Use a sharp knife to cut a deep cross into the top, about 1 cm deep, extending to the edges.
If using, brush the top with melted unsalted butter.
Bake for 35–40 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
Transfer to a wire rack and cool completely before slicing. Serve at room temperature.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing or kneading the dough, which develops gluten and makes the bread tough. Mix just until the flour is incorporated.
- Buttermilk is essential for the chemical reaction with baking soda. If you substitute with milk and lemon juice, let it sit for 5 minutes before using.
- The cross cut is not just decorative; it allows the bread to expand evenly and helps the center cook through without cracking.
- For a softer crust, wrap the cooled loaf in a clean tea towel for an hour before slicing.
Substitutions
- buttermilk→350 ml whole milk mixed with 1 tbsp lemon juice or white vinegar, rested 5 minutes
- whole wheat flour→same weight all-purpose flour
- unsalted butter→olive oil or omit entirely
Storage & reheating
Store the cooled loaf wrapped in a clean tea towel or in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To refresh, thaw at room temperature, then warm in a 150°C oven for 5–7 minutes. Avoid refrigerating, as it dries the bread out quickly.
FAQ
The questions we get asked most
Why is my Irish soda bread dense and heavy?
Overmixing or kneading develops gluten, which makes the bread tough. Mix only until the flour is just incorporated. Also, make sure your baking soda is fresh; expired soda won't leaven properly.
Can I use regular milk instead of buttermilk?
Yes, but you need acid for the baking soda to react. Stir 1 tablespoon of lemon juice or white vinegar into 350 ml of whole milk and let it stand for 5 minutes until slightly curdled. Use immediately.
How do I know when Irish soda bread is done?
The loaf should be deep golden brown and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read about 90°C. If it's pale, bake 5 more minutes.
Can I add raisins or caraway seeds?
Yes, you can fold in up to 100 g of raisins or 1 tablespoon of caraway seeds after mixing the dough. If adding raisins, reduce buttermilk by 2 tablespoons to prevent the dough from becoming too wet.
Why did my bread crack on the side?
The cross cut may not have been deep enough, or the oven was too hot. Cut the cross at least 1 cm deep and ensure the oven is fully preheated. A shallow cut forces the crust to split elsewhere.
Can I make Irish soda bread ahead of time?
It's best fresh, but you can bake it up to 1 day ahead. Cool completely, wrap in a tea towel, and store at room temperature. Reheat in a 150°C oven for 5–7 minutes before serving.
Can I freeze Irish soda bread?
Yes, wrap the cooled loaf tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature for 3–4 hours, then warm in a 150°C oven for 5–7 minutes to refresh the crust.
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