Traditional Irish Soda Bread
Traditional Irish Soda Bread is a easy Irish recipe that serves 6. 200 calories per serving. Recipe by Irish Baker Abroad on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $2.60 total, $0.43 per serving
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
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
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
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
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
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
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
Add Steam
Quickly pour the 2 Tbsp of water onto the oven floor (or use a spray bottle) to create steam.
Time: PT1M
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
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
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
Dietary info: Vegetarian, Contains Gluten, Contains Dairy
Allergens: Wheat (gluten), Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Spelt Flour
- Instead of Salt: Kosher Salt
- Instead of Baking Soda: Baking Powder (use 3 teaspoons)
- Instead of Buttermilk: Milk + 1 tablespoon lemon juice or vinegar (let sit 5 minutes)
- Instead of Rice Flour: Cornstarch
- Instead of Butter: Margarine
Equipment Needed
- Mixing Bowl
- Fine Mesh Sieve
- Wooden Spoon or Spatula
- Parchment Paper
- Baking Steel (optional)
- Sharp Knife or Razor Blade
- Cooling Rack
Critical Steps — Do Not Skip
- Sift flour, salt, and baking soda together
- Do not over‑mix the dough
- Gentle folding only
- Score a cross and prick the loaf
- Create steam in the oven
- Initial bake at 230°C then lower to 190°C
- Turn the loaf upside down while cooling
Chef Tips from the Video
- Use a kitchen scale for flour and buttermilk for consistent results.
- If you don’t have a baking steel, preheat a heavy cast‑iron skillet upside down.
- Brush the top with a little melted butter before the final bake for a richer crust.
- Serve warm with a pat of butter; the butter melts into the crumb beautifully.
Troubleshooting
Bread is dense and heavy.
You likely over‑mixed or did not bake at a high enough initial temperature. Mix gently and ensure the oven and steel are fully preheated to 230°C.
Loaf spread out flat without height.
Make sure the baking soda is fresh and the buttermilk is cold and acidic. Also, keep the initial bake at 230°C for the full 15 minutes.
Crust is too hard or burnt.
Reduce the amount of rice flour dusting, add a little more water for steam, or lower the initial temperature by 10°C.
Bottom of the loaf is soggy.
Ensure the steel is hot before placing the dough and avoid excess water on the oven floor after the first 15 minutes.
Storage
Refrigerator: Wrap tightly in foil or a bread bag; keeps 2‑3 days.
Freezer: Wrap in plastic wrap and foil; freeze up to 2 months. Reheat directly from frozen or thaw overnight.
Room temperature: Store in a bread box or paper bag for 1‑2 days.
Make-Ahead Tips
- Shape the loaf, cover with plastic wrap, and refrigerate overnight for a deeper flavor.
- Unbaked loaves can be frozen; bake from frozen, adding 5‑10 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of Irish Buttermilk Soda Bread in Irish cuisine?
Irish soda bread dates back to the 19th century when baking soda replaced yeast as a leavening agent, making quick breads affordable for rural families. It became a staple at breakfast and dinner tables, especially during St. Patrick’s Day and other celebrations.
What are the traditional regional variations of Irish soda bread in Ireland?
In the north, whole‑wheat or oat flour is often added, while in the south, raisins or caraway seeds are common. Some regions dust the top with flour only, whereas others, like the baker in the video, use rice flour for a whiter crust.
How is Irish Buttermilk Soda Bread traditionally served in Ireland?
It is usually sliced warm and spread with butter, sometimes accompanied by jam or cheese. It can also be served alongside soups, stews, or a hearty Irish breakfast.
What occasions or celebrations is Irish soda bread traditionally associated with in Irish culture?
Soda bread is a common feature at St. Patrick’s Day, family gatherings, and as a comforting everyday loaf. It is also baked for holidays like Easter and Christmas in many Irish households.
What makes Irish Buttermilk Soda Bread special or unique in Irish cuisine?
Its simplicity—just flour, salt, baking soda, and buttermilk—means it can be made quickly without a starter. The high‑heat start creates a dramatic oven spring, and the cross scoring helps the loaf rise evenly.
What are the most common mistakes to avoid when making Irish Buttermilk Soda Bread?
Common errors include over‑mixing the dough, using stale baking soda, and not creating enough steam. Each of these can lead to a dense crumb, flat loaf, or a hard crust.
Why does this Irish soda bread recipe use a high‑heat start at 230°C before lowering the temperature?
The initial high heat activates the baking soda quickly and gives the loaf a strong oven spring, while the lower temperature later ensures the interior cooks through without burning the crust.
Can I make Irish Buttermilk Soda Bread ahead of time and how should I store it?
Yes. After baking, let the loaf cool completely, then wrap it tightly in foil or a bread bag. Store at room temperature for up to two days, refrigerate for a few more days, or freeze for up to two months.
What texture and appearance should I look for when the Irish soda bread is done?
The crust should be deep golden‑brown and sound hollow when tapped on the bottom. Inside, the crumb should be light, airy, and slightly moist with a small hole in the center.
What does the YouTube channel Irish Baker Abroad specialize in?
The YouTube channel Irish Baker Abroad focuses on traditional Irish recipes, baking techniques, and adapting Irish comfort foods for an international audience, often sharing tips for home bakers.
How does the YouTube channel Irish Baker Abroad's approach to Irish baking differ from other cooking channels?
Irish Baker Abroad combines detailed, step‑by‑step explanations with personal anecdotes and cultural context, emphasizing simplicity and authenticity while also experimenting with modern twists like rice‑flour dusting.
Last updated: September 6, 2026
