Simple Irish Soda Bread
A traditional quick bread that uses baking soda for leavening instead of yeast, resulting in a dense, soft crumb and a wonderfully crusty exterior. This rustic loaf comes together in minutes and requires no kneading, making it a perfect accompaniment for soups, stews, or a simple slice with butter.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 374 kcal
Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gall-purpose flour, plus more for dusting
- 1 tbspgranulated sugar
- 1 tspbaking soda
- 1 tspsalt
- 60 gunsalted butter, cold, cut into small cubes
- 400 mlbuttermilk
- 1 pcsegg, lightly beaten
- 150 graisin(optional)
Equipment
large bowl · wire rack · baking sheet · parchment paper · medium bowl · knife · whisk · oven
The method
Step by step
- 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
About 5 min
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
About 1 min
- 3
Add the cold, cubed unsalted butter to the flour mixture.
About 2 min
- 4
Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
About 2 min
- 5
In a separate medium bowl, whisk together the buttermilk and the lightly beaten egg.
About 1 min
- 6
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. If using, add the raisins now.
About 1 min
- 7
Use a fork or spatula to mix until a shaggy, sticky dough forms. Be careful not to overmix.
About 1 min
Cook’s note: A slightly sticky dough is perfect; overworking it will make the bread tough.
- 8
Turn the dough out onto a lightly floured surface and gently shape it into a round loaf, about 18cm (7 inches) in diameter.
About 1 min
- 9
Place the loaf on the prepared baking sheet and use a sharp knife to score a deep cross on top, cutting about 1cm (1/2 inch) deep.
About 1 min
Cook’s note: Scoring allows heat to penetrate the center of the loaf so it bakes evenly.
- 10
Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
About 35 min
- 11
Transfer the bread to a wire rack and let it cool for at least 10 minutes before slicing and serving.
About 10 min
Per serving
Nutrition
- Calories
- 374.3kcal
- Protein
- 9.3g
- Carbs
- 66.7g
- Fat
- 7.9g
- Fibre
- 2.4g
- Sugar
- 15.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in a bread box or a paper bag at room temperature; avoid plastic which can make the crust soft.
Toast slices in a toaster or warm in a 150°C (300°F) oven for 5-10 minutes.
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