Description
Traditional Irish Soda Bread is a classic, rustic loaf made without yeast, relying on baking soda and buttermilk for its rise. This quick bread has a dense, tender crumb with a golden crust and pairs perfectly with butter or jam, making it a staple in Irish households.
Ingredients
Units
Scale
Dry Ingredients
- 3 1/2 cups unbleached all-purpose flour (420 g)
- 3/4 teaspoon kosher salt (3 g)
- 3/4 teaspoon baking soda
Wet Ingredients
- 1 1/2 cups buttermilk (337 g)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set aside to ensure the bread does not stick and for easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, kosher salt, and baking soda. Whisk these together thoroughly to evenly distribute the leavening agents and salt throughout the flour.
- Add Buttermilk and Form Dough: Make a well in the center of the dry ingredients using a wooden spoon. Pour the buttermilk into the well. Using the wooden spoon, gently stir the ingredients together starting from the center and working outward. The dough will be shaggy and sticky, which is expected for this bread.
- Knead the Dough Lightly: Lightly flour a clean work surface. Pour the dough onto it and gently knead about 4 times, just until it comes together and forms a slightly smoother surface. Avoid over-kneading to maintain the bread’s tender texture.
- Shape and Score the Loaf: Using the palms of your hands, shape the dough into a round loaf. Transfer it to the prepared baking sheet. Lightly sprinkle the top with flour, then use a sharp chef’s knife to score a large ‘X’ on top. This helps the bread expand evenly as it bakes.
- Bake the Bread: Place the bread immediately into the preheated oven and bake at 450°F for 15 minutes. Then, reduce the oven temperature to 400°F (204°C), rotate the baking sheet 180 degrees for even baking, and continue baking for another 25 to 30 minutes until the loaf is deeply golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes. Serve warm, ideally with Kerrygold Salted Butter or your favorite spread.
Notes
- Do not over-knead the dough; it should remain slightly shaggy for the best texture.
- Make sure to score the top deeply to allow proper expansion and even baking.
- Use unbleached all-purpose flour for best flavor and texture.
- Serve warm with butter or jam for a traditional experience.
- Store any leftover bread wrapped in a clean kitchen towel to keep the crust crisp.
Nutrition
- Serving Size: 1 slice (1/8th of loaf, approx. 65 g)
- Calories: 165
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 5 mg
