Traditional Irish Soda Bread

Ingredients

• 500 grams All-Purpose Flour (sifted)
• 1 teaspoon Salt (fine sea salt)
• 1 teaspoon Baking Soda (also called bicarbonate of soda)
• 400 milliliters Buttermilk (cold, set aside a little in case dough is too wet)
• 2 tablespoons Rice Flour (for dusting the top, optional)
• 2 tablespoons Butter (softened, for serving)
• 2 tablespoons Water (for creating steam in the oven)

Instructions

1. Preheat Oven and Steel

   Place the baking steel on the middle rack and preheat the oven to 230°C. Allow at least 10 minutes for the steel to become very hot.

   Time: PT10M

   Temperature: 230°C

2. Sift Dry Ingredients

   Put the flour into a fine mesh sieve, add the teaspoon of salt and the teaspoon of baking soda, and sift them together into the mixing bowl to distribute the soda evenly.

   Time: PT3M

3. Measure Buttermilk

   Measure 400 ml of cold buttermilk and set aside a small splash (about 2 Tbsp) in case the dough looks too wet later.

   Time: PT2M

4. Combine Wet and Dry

   Make a well in the sifted flour, pour in the buttermilk and gently stir with a wooden spoon until the dough just comes together. Do not over‑mix.

   Time: PT5M

5. Gentle Folding

   Turn the dough onto a lightly floured surface and perform 3‑4 gentle folds, turning the dough a quarter turn each time.

   Time: PT5M

6. Shape and Score

   Shape the dough into a round loaf, place it on a sheet of parchment paper on the hot steel, dust the top with rice flour, cut a shallow cross with a sharp knife, and prick each quadrant with a skewer.

   Time: PT5M

7. Add Steam

   Quickly pour the 2 Tbsp of water onto the oven floor (or use a spray bottle) to create steam.

   Time: PT1M

8. Initial High‑Heat Bake

   Bake the loaf at 230°C for 15 minutes. This high heat activates the baking soda and creates a good oven spring.

   Time: PT15M

   Temperature: 230°C

9. Finish Baking at Lower Heat

   Reduce the oven temperature to 190°C and continue baking for 25‑30 minutes, or until the crust is deep golden and the loaf sounds hollow when tapped on the bottom.

   Time: PT30M

   Temperature: 190°C

10. Cool and Invert

    Remove the bread, turn it upside down onto a cooling rack, and let it cool for at least 20 minutes before slicing. Inverting prevents the crumb from settling unevenly.

    Time: PT20M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

35 g

Fat

4 g

Fiber

2 g