Martha Stewart’s Irish Soda Bread
Martha Stewart’s Irish Soda Bread is a easy Irish recipe that serves 8. 200 calories per serving. Recipe by Martha Stewart on YouTube.
Prep: 22 min | Cook: 1 hr 15 min | Total: 1 hr 52 min
Cost: $13.80 total, $1.73 per serving
Ingredients
- 1 1/3 cup Whole Milk (whole milk, room temperature)
- 1/3 cup Apple Cider Vinegar (raw, unfiltered preferred)
- 3 cup All-Purpose Flour (Hecker's brand preferred, sifted)
- 1 teaspoon Baking Powder (fresh, double‑acting)
- 1 teaspoon Baking Soda (aluminum‑free)
- 2 1/2 teaspoon Kosher Salt (fine kosher salt)
- 1/2 cup Coarse Wheat Bran (outer coating of wheat, adds nutrition and flavor)
- 4 tablespoon Unsalted Butter (cold, cut into 1/4‑inch cubes)
- 1 cup Dark Raisins (packed)
- 1/4 cup Caraway Seeds (whole seeds, anise‑flavored)
- 1 cup Buttermilk (homemade) (made by mixing whole milk and apple cider vinegar and letting curdle)
Instructions
Make Homemade Buttermilk
In a measuring cup combine 1 ⅓ cups whole milk with ⅓ cup apple cider vinegar, stir and let sit for about 2 minutes until it bubbles and curdles.
Time: PT2M
Combine Dry Ingredients
In a large mixing bowl whisk together 3 cups all‑purpose flour, 1 tsp baking powder, 1 tsp baking soda, 2 ½ tsp kosher salt, and ½ cup coarse wheat bran until evenly distributed.
Time: PT5M
Prepare Butter
Cut cold unsalted butter into ¼‑inch cubes (about 4 tbsp). Keep the cubes chilled until needed.
Time: PT5M
Incorporate Butter
Using a pastry cutter, cut the butter cubes into the dry mixture until it resembles coarse meal with pea‑size pieces.
Time: PT2M
Add Fruit and Seeds
Stir in 1 cup packed dark raisins and ¼ cup caraway seeds, distributing them evenly.
Time: PT3M
Add Buttermilk and Form Dough
Pour in 1 cup homemade buttermilk and stir just until the dough comes together; it should be moist but not sticky. Avoid over‑mixing.
Time: PT3M
Shape Loaf
Turn the dough onto a lightly floured surface, shape into a round loaf, dust the top with a little flour, and cut a deep X across the surface.
Time: PT5M
Prepare Baking Sheet
Line a baking sheet with parchment paper and place the loaf on it.
Time: PT1M
Bake
Bake in a pre‑heated oven at 350°F for 1 hour 15 minutes, or until the crust is golden and a tap on the bottom sounds hollow.
Time: PT1H15M
Temperature: 350°F
Cool and Serve
Remove from oven, transfer to a cooling rack and let cool 15 minutes before slicing. Serve warm with Irish butter or at room temperature.
Time: PT15M
Nutrition Facts
- Calories
- 200
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 6 g
- Fiber
- 2 g
Dietary info: Vegetarian, Nut-Free
Allergens: Dairy, Wheat
Ingredient Substitutions
- Instead of Whole Milk: 2% milk, plant‑based milk with vinegar
- Instead of Apple Cider Vinegar: white vinegar, lemon juice
- Instead of All-Purpose Flour: bread flour, whole wheat flour (may affect texture)
- Instead of Kosher Salt: table salt (use 1 3/4 tsp)
- Instead of Coarse Wheat Bran: oat bran
- Instead of Unsalted Butter: margarine
- Instead of Dark Raisins: golden raisins, dried cranberries
- Instead of Caraway Seeds: anise seeds, fennel seeds
- Instead of Buttermilk (homemade): store‑bought cultured buttermilk
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Pastry Cutter
- Bench Scraper
- Baking Sheet
- Parchment Paper
- Oven
- Cooling Rack
Critical Steps — Do Not Skip
- Make Homemade Buttermilk
- Add Buttermilk and Form Dough
- Bake
Chef Tips from the Video
- Keep butter as cold as possible before cutting it into the flour
- Handle the dough gently; over‑working develops gluten and makes the bread tough
- Use a sharp X cut on top to help the bread rise evenly
- Rotate the baking sheet halfway through baking for uniform browning
- Store any leftovers in an airtight container to retain moisture
Troubleshooting
Bread is dense or heavy
Ensure baking powder and baking soda are fresh, do not overmix the dough, and bake at the correct temperature.
Crust becomes too hard or dark
Brush the loaf with melted butter after baking or tent with foil halfway through the bake.
Bread falls apart when slicing
Allow the loaf to cool completely on a rack before slicing and use a serrated bread knife.
Storage
Refrigerator: Wrap tightly in plastic wrap or store in an airtight container; keeps 3‑4 days.
Freezer: Wrap loaf in foil then place in a freezer‑safe bag; freezes up to 2 months.
Room temperature: Can sit at room temperature in a bread box for up to 2 days.
Make-Ahead Tips
- The buttermilk can be prepared a day ahead and refrigerated
- Formed dough can be refrigerated overnight; bake directly from fridge, adding a few extra minutes
Frequently Asked Questions
What is the cultural significance and history of Irish soda bread in Irish cuisine?
Irish soda bread dates back to the 19th century when baking soda replaced yeast as a leavening agent, allowing quick breads to be made without a sourdough starter. It became a staple for Irish families, especially on St. Patrick’s Day, symbolizing simple, hearty fare rooted in rural traditions.
What traditional regional variations of Irish soda bread exist in Ireland?
In the north, whole‑wheat or oat flour is often added for a denser texture, while in the south, raisins and caraway seeds are common. Some regions bake the bread in a cast‑iron pot for a crusty exterior, and others sweeten it with honey or molasses.
How is Irish soda bread traditionally served in Ireland?
It is typically sliced warm and served with Irish butter, jam, or cheese. In many Irish homes it accompanies soups, stews, or a hearty Irish breakfast, and it is also enjoyed on its own with a cup of tea.
What occasions or celebrations is Irish soda bread traditionally associated with in Irish culture?
Irish soda bread is a centerpiece for St. Patrick’s Day celebrations, family gatherings, and rural harvest festivals. It is also baked for Easter and as a comforting food during colder months.
What are the authentic traditional ingredients for Irish soda bread versus acceptable substitutes?
Authentic ingredients include all‑purpose flour (or a mix of whole‑wheat flour), baking soda, salt, buttermilk, and sometimes a pinch of sugar. Substitutes such as almond milk with vinegar for buttermilk, or whole‑grain flour, are acceptable but will alter flavor and texture.
What other Irish dishes pair well with Irish soda bread?
Irish soda bread pairs beautifully with Irish stew, corned beef and cabbage, smoked salmon, or a hearty bowl of potato leek soup. It also complements a simple cheese board featuring sharp cheddar and Irish blue cheese.
What are the most common mistakes to avoid when making Irish soda bread?
Common mistakes include using expired baking soda or powder, over‑mixing the dough, using melted butter instead of cold cubed butter, and baking at too high a temperature which can cause a hard crust before the interior cooks through.
Why does this Irish soda bread recipe use both baking powder and baking soda instead of just one leavening agent?
Baking soda reacts with the acidity of the buttermilk to give lift, while baking powder provides additional rise and a lighter crumb. The combination ensures a consistent rise even if the soda reaction is modest.
Can I make this Irish soda bread ahead of time and how should I store it?
Yes. The dough can be refrigerated overnight; bake it directly from the fridge, adding a few extra minutes. Once baked, wrap the loaf tightly and store at room temperature for up to two days or refrigerate for up to four days.
What texture and appearance should I look for when the Irish soda bread is done?
The crust should be golden‑brown with a crisp snap, and the interior should be light, tender, and slightly crumbly. Tapping the bottom of the loaf should produce a hollow sound, indicating it is fully baked.
What does the YouTube channel Martha Stewart specialize in?
The YouTube channel Martha Stewart specializes in classic American home cooking, seasonal entertaining, and lifestyle content, offering polished yet approachable recipes and home‑craft tutorials for home cooks of all skill levels.
How does the YouTube channel Martha Stewart's approach to Irish cooking differ from other Irish cooking channels?
Martha Stewart’s approach blends traditional Irish techniques with her signature emphasis on precise measurements, elegant presentation, and reliable, step‑by‑step guidance, whereas many Irish‑focused channels may prioritize rustic, improvisational methods.
Last updated: September 6, 2026
