How to make Traditional Irish Soda Bread with Darina Allen

Ingredients

• 450 g Plain All-Purpose Flour (sifted or rubbed to break up lumps)
• 0.5 tsp Salt (fine sea salt or table salt)
• 1 tsp Baking Soda (Irish Bread Soda) (measure accurately; level off)
• 400 ml Buttermilk (12‑14 fl oz, thick and slightly soured; can use cultured buttermilk)

Instructions

1. Preheat Oven

   Set the oven to 230 °C (450 °F) and allow it to fully pre‑heat before you begin mixing.

   Time: PT5M

   Temperature: 230°C

2. Measure Dry Ingredients

   Weigh 450 g plain flour into a large mixing bowl. Add ½ tsp salt and 1 tsp baking soda. Level off the baking soda with a straight edge.

   Time: PT5M

3. Combine Dry Ingredients

   Stir the flour, salt and baking soda together with your fingers until the soda is evenly distributed throughout the flour.

   Time: PT2M

4. Add Buttermilk and Form Dough

   Make a well in the centre of the dry mixture, pour in the 400 ml buttermilk in one go and, using a wooden spoon, stir in a full circular motion from the centre outwards until a soft, slightly sticky dough forms.

   Time: PT5M

5. Shape the Loaf

   Generously flour a clean work surface. Turn the dough out, lightly flour your hands and gently pat the dough into a round about 1½ inches (3.5 cm) thick. Tidy the edges so the loaf has a neat shape.

   Time: PT5M

6. Score and Prick

   Sprinkle a little flour over the top, then cut a deep cross about 2 inches (5 cm) across the centre. Finally, prick the four corners of the loaf with a fork to let the “fairies” out.

   Time: PT3M

7. Bake

   Place the loaf on a baking sheet or pre‑heated cast‑iron skillet and bake for 30‑35 minutes, or until the crust is golden and the bottom sounds hollow when tapped.

   Time: PT35M

   Temperature: 230°C

8. Cool

   Remove the bread from the oven and transfer to a wire rack. Cool for at least 10 minutes before slicing so the crumb sets.

   Time: PT10M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

35 g

Fat

4 g

Fiber

1 g