Irish soda bread
Irish soda bread is a quick bread made with buttermilk without yeast fermentation. The baking soda reacts with the acidic buttermilk base, so the dough is briefly mixed and immediately goes into the oven, unlike regular bread which requires kneading.
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How to make it
Prepared 0 of 6 steps
Preheat the oven
Preheat the oven to 200 °C and line a baking sheet with parchment paper. Prepare all ingredients in advance: once the baking soda is mixed with buttermilk, you cannot leave it on the countertop for long as some of the gas will escape before baking.
Evenly mix the dry ingredients
Set aside 15 g of regular flour for dusting. Mix the remaining regular flour with whole wheat, salt, and baking soda. Break up any clumps of baking soda by hand or sift it separately to avoid bitter patches in the bread.
Add the buttermilk
Make a well, pour in the buttermilk and quickly stir with a spatula until you have a damp, lumpy dough. It should come together without dry flour, but remain soft. Do not overmix or knead.
Shape the round loaf
Transfer to a surface dusted with reserved flour. Gently shape into a round loaf about 5 cm high, without pressing down on the crumb. Transfer to the baking sheet and make a deep crosshatch cut with a sharp knife.
Bake immediately
Place in a preheated oven and bake for 40–45 minutes until the crust is firm, golden-brown. Tap gently from below; a hollow sound indicates it’s done, and the center should not be wet or raw.
Cool on a rack
Allow the bread to cool on a wire rack for at least 20 minutes before slicing. The hot crumb will still be setting and may appear sticky if sliced too soon. Serve without any unaccounted-for additions like butter, honey, or fruit.
Little hint
The buttermilk should be natural and not just regular milk with a similar name. The crumb of soda bread is denser than that of yeast bread: do not add yeast for a different structure, as it would change the recipe.
Frequently asked questions
What should I watch out for when cooking?
The buttermilk should be natural and not just regular milk with a similar name. The crumb of soda bread is denser than that of yeast bread: do not add yeast for a different structure, as it would change the recipe.
How should I prepare the ingredients?
Preheat the oven to 200 °C and line a baking sheet with parchment paper. Prepare all ingredients in advance: once the baking soda is mixed with buttermilk, you cannot leave it on the countertop for long as some of the gas will escape before baking.
