Irish soda bread is a quick bread that rises with baking soda rather than yeast, giving it a dense yet tender crumb and a beautifully rugged crust. Slightly tangy from buttermilk , it's traditionally baked plain, but often includes raisins or caraway seeds for added personality.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 15 minsCook Time 45 minsTotal Time 1 hr1 loaf (6–8 slices)
Base Dough
3 ½ cups all-purpose flour, plus more for dusting
1 tsp baking soda
1 tsp salt
1 ¾ cups buttermilk, cold
Optional Add-ins
2 tbsp unsalted butter, cold and cubed (for flakier crumb)
¾ cup raisins, currants, or caraway seeds
Preheat & Prep
1
Preheat oven to 425°F (220°C) .
Line a baking sheet with parchment paper, or lightly flour a cast iron skillet .
Mix the Dry Ingredients
2
In a large bowl, whisk together the flour , baking soda , and salt .
If using butter, cut it into the flour until crumbly using your fingers or a pastry cutter.
Stir in raisins or caraway seeds , if using.
Add Buttermilk & Mix
3
Pour in the buttermilk and mix with a wooden spoon or hand until a shaggy dough forms.
Do not overmix — the dough should come together but remain slightly rough .
Shape the Loaf
4
Turn the dough onto a floured surface and gently knead 3–5 times , just until it forms a ball.
Flatten slightly into a round disk , about 6–7 inches wide and 2 inches thick.
Place on the prepared baking surface.
Score the Top
5
Using a sharp knife, score a deep “X” across the top — about ½ inch deep.
This helps the bread expand while baking and is a traditional touch said to "let the fairies out."
Bake
6
Bake for 35–45 minutes , or until:
Loaf is deep golden brown
It sounds hollow when tapped on the bottom
Or internal temp reads 200–205°F (93–96°C)
Cool & Serve
7
Transfer to a wire rack and let cool for at least 30 minutes .
Serve warm or room temperature with butter , cheese , jam , or soups & stews .
Tips & Variations
8
No buttermilk? Mix 1¾ cups milk with 1½ tbsp vinegar or lemon juice; let sit 10 min.
Make it sweet: Add a bit of sugar, orange zest, or even chopped apples.
Savory version: Mix in cheddar and chives or roasted garlic.
Storage
9
Keeps well at room temp for 2–3 days , wrapped in foil or a towel.
Freeze for up to 2 months . Slice before freezing for easy toast access.
Ingredients 1 loaf (6–8 slices)
Base Dough
3 ½ cups all-purpose flour, plus more for dusting
1 tsp baking soda
1 tsp salt
1 ¾ cups buttermilk, cold
Optional Add-ins
2 tbsp unsalted butter, cold and cubed (for flakier crumb)
¾ cup raisins, currants, or caraway seeds
Directions Preheat & Prep
1
Preheat oven to 425°F (220°C) .
Line a baking sheet with parchment paper, or lightly flour a cast iron skillet .
Mix the Dry Ingredients
2
In a large bowl, whisk together the flour , baking soda , and salt .
If using butter, cut it into the flour until crumbly using your fingers or a pastry cutter.
Stir in raisins or caraway seeds , if using.
Add Buttermilk & Mix
3
Pour in the buttermilk and mix with a wooden spoon or hand until a shaggy dough forms.
Do not overmix — the dough should come together but remain slightly rough .
Shape the Loaf
4
Turn the dough onto a floured surface and gently knead 3–5 times , just until it forms a ball.
Flatten slightly into a round disk , about 6–7 inches wide and 2 inches thick.
Place on the prepared baking surface.
Score the Top
5
Using a sharp knife, score a deep “X” across the top — about ½ inch deep.
This helps the bread expand while baking and is a traditional touch said to "let the fairies out."
Bake
6
Bake for 35–45 minutes , or until:
Loaf is deep golden brown
It sounds hollow when tapped on the bottom
Or internal temp reads 200–205°F (93–96°C)
Cool & Serve
7
Transfer to a wire rack and let cool for at least 30 minutes .
Serve warm or room temperature with butter , cheese , jam , or soups & stews .
Tips & Variations
8
No buttermilk? Mix 1¾ cups milk with 1½ tbsp vinegar or lemon juice; let sit 10 min.
Make it sweet: Add a bit of sugar, orange zest, or even chopped apples.
Savory version: Mix in cheddar and chives or roasted garlic.
Storage
9
Keeps well at room temp for 2–3 days , wrapped in foil or a towel.
Freeze for up to 2 months . Slice before freezing for easy toast access.
Traditional Irish Soda Bread
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