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.
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper, or lightly flour a cast iron skillet.
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.
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.
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.
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 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)
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.
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.
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.
1 servings