Irish Soda Bread – Heirloom Recipe – 4 Ingredient – No Yeast Bread - No Fail – The Hillbilly Kitchen

Ingredients

• 4 cups All-Purpose Flour (sifted for a lighter texture)
• 1 teaspoon Baking Soda (use a level teaspoon; too much will taste soapy)
• 1 teaspoon Salt (enhances flavor and texture)
• 2 cups Buttermilk (whole buttermilk gives the best flavor and moisture)

Instructions

1. Gather Ingredients

   Measure out 4 cups flour, 1 tsp baking soda, 1 tsp salt, and 2 cups whole buttermilk. Have a teaspoon ready for the soda and salt.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, baking soda, and salt until evenly distributed.

   Time: PT3M

3. Add Buttermilk

   Create a well in the center of the dry mixture and pour in the buttermilk. Stir gently with the spatula until a crumbly dough forms. If the dough seems too dry, add a tablespoon more buttermilk.

   Time: PT3M

4. Lightly Knead and Shape

   Turn the dough onto a lightly floured surface. Using a gentle hand, press and fold the dough a few times until it holds together in a rough ball. Avoid vigorous kneading.

   Time: PT5M

5. Place in Skillet and Score

   Dust the bottom of a 9‑inch cast‑iron skillet with a thin layer of flour, then set the dough inside. Pat it into a round shape about 2‑3 inches high. Using a sharp knife, cut a deep cross into the top of the loaf (traditional Irish practice).

   Time: PT2M

6. Rest While Oven Preheats

   Set the oven to 425°F (220°C) and let the dough rest on the counter while the oven heats.

   Time: PT10M

   Temperature: 425°F

7. Initial High‑Heat Bake

   Place the skillet in the preheated oven and bake for 15 minutes.

   Time: PT15M

   Temperature: 425°F

8. Reduce Heat and Continue Baking

   Lower the oven temperature to 350°F (175°C) and bake an additional 30 minutes, or until the loaf sounds hollow when tapped and a toothpick inserted comes out clean.

   Time: PT30M

   Temperature: 350°F

9. Check Doneness

   Remove the skillet and gently tap the bottom of the loaf; it should sound hollow. You can also insert a cake tester or thin skewer—no wet batter should cling.

   Time: PT2M

10. Cool

    Transfer the loaf to a cooling rack and let it rest for 5 minutes before slicing. Spread a thin layer of butter while still warm for a softer crust.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

30 g

Fat

4 g

Fiber

1 g