How to make PERFECT Irish Soda Bread

Ingredients

• 600 g All-Purpose Flour (sifted)
• 1 tsp Salt (level)
• 1 tsp Baking Soda (level, also called bicarbonate of soda)
• 350 ml Buttermilk (room temperature)

Instructions

1. Preheat Oven

   Set the oven to 230°C (450°F) and let it fully preheat before handling the dough.

   Time: PT5M

   Temperature: 230°C

2. Measure Dry Ingredients

   Weigh 600 g of all‑purpose flour into a large mixing bowl. Add 1 tsp level salt and 1 tsp level baking soda. Stir until evenly combined.

   Time: PT2M

3. Create a Well and Add Buttermilk

   Make a well in the center of the dry mixture. Pour in 350 ml room‑temperature buttermilk.

   Time: PT1M

4. Mix to Form Dough

   Using your hands, gently mix the flour and buttermilk, working from the center outward until a soft, slightly sticky dough forms. This should take about 20–30 seconds; avoid over‑mixing.

   Time: PT1M

5. Flour Work Surface and Shape Loaf

   Sprinkle a clean work surface with flour. Turn the dough onto it, fold it a few times to form a round loaf, and pat it into a roughly 4‑inch thick shape. Dust the top with flour.

   Time: PT2M

6. Score the Bread

   Using a sharp knife, cut a deep cross (about 1‑inch deep) into the top of the loaf. This helps the heat reach the centre and is the traditional “blessing” cut.

   Time: PT1M

7. Bake

   Place the loaf on a baking tray and bake in the pre‑heated oven for 30‑35 minutes, or until the crust is deep 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. Let it rest for about 30 minutes before slicing.

   Time: PT30M

9. Serve

   Slice generously, spread with creamy Irish butter and a pinch of sea salt (optional). Enjoy while still warm.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

30 g

Fat

3 g

Fiber

1 g