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    Home » Recipes » Traditional Irish Soda Bread

    Traditional Irish Soda Bread

    Published: March 10, 2016, Modified: January 29, 2020, By: Michelle Alston

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    Traditional Irish Soda Bread, everyone in my house loves this bread and I have to make it at least once a week, it goes into school lunch boxes, it's an after school snack and it is my favourite bread to accompany soup.

    Traditional Irish Soda Bread - thelastfoodblog.com
    Jump to:
    • How to Make Irish Soda Bread:
    • Tips for Making the Best Irish Soda Bread:
    • Traditional Irish Soda Bread

    This is the bread I grew up with, living in Ireland, it's also the bread my daughter is growing up with, we are keeping the tradition going.

    Everyone in my house loves this bread and I have to make it at least once a week, it goes into school lunch boxes, it's an after school snack and it is my favourite bread to accompany soup. I don't mess around with the recipe it is loved and cherished the way it is. Soda bread is so easy to make even if you are a beginner.

    How to Make Irish Soda Bread:

    • Add the flour, bicarbonate of soda, sea salt and oats if using to a large mixing bowl and mix well.
    • Pour in the buttermilk, I tend to add about half first, use your hand to mix all the ingredients together. Then add the rest of the buttermilk and mix again, the mixture should be a bit wet. If it is too wet add a little more wholemeal flour and if it is still too dry add a little more buttermilk.
    • Sprinkle some wholemeal on a baking tray, turn out the bread mixture on the baking tray and then shape it into a round. Using the palm of your hand press the round down until it is about 2 and a half inches thick.
    • Using a sharp knife cut a cross into the bread, then sprinkle some oats over the bread and bake at 200 degrees C for 20 minutes. After 20 minutes turn the heat down to 160 degrees C and bake for a further 25 to 30 minutes.
    • To check the bread is cooked, turn it upside down and knock on the base, if you hear a hollow sound it's cooked. When cooked wrap the bread in a clean t-towel, this will help to keep the crust soft.
    uncooked Irish soda bread with oats
    Irish soda bread with oats

    Tips for Making the Best Irish Soda Bread:

    • I don't usually put any sugar in my bread but some traditional recipes do call for anything from a teaspoon to a tablespoon of honey, so it's up to you if you want to add it.
    • Other traditional recipes call for an egg, I've never put an egg in mine and I don't plan on starting now, but if you want a more crumbly cake-like bread then add an egg to the buttermilk before you add it to the flour mix.
    • When it comes to the salt I like to keep it to just a pinch, some recipes call for a teaspoon, again it's up to you but I really don't see the need for it.
    • There is no kneading of the dough for this recipe, the less you handle the bread the better, if you knead the dough it will come out tough, it should be nice and light and a little crumbly.
    • If you can't find buttermilk check out the recipe below to find out how to sour your milk. Actually, sour milk was often used to make soda bread back in the day, a handy way to use it up, waste not want not right? I never seem to have milk long enough for it to go sour!
    • If you prefer a 100% whole grain soda bread check out my Irish Soda Bread with Spelt.
    Irish soda bread with butter and jam


    This traditional Irish soda bread will keep, once wrapped, for a couple of days in your bread bin, ours never lasts that long! It's amazing with Irish butter of course, and some raspberry jam, perfect with Irish smoked salmon, or with some nice, strong Irish cheddar, relish and a cup of hot tea.

    More Irish Recipes:

    • Irish Potato Soup
    • Irish Scones
    • Apple Tart
    • Irish Tea Brack
    • Irish Potato Cakes
    Irish soda bread

    Traditional Irish Soda Bread

    Traditional Irish Soda Bread, everyone in my house loves this bread and I have to make it at least once a week, it goes into school lunch boxes, it's an after school snack and it is my favourite bread to accompany soup.
    5 from 1 vote
    Print Pin Rate
    Course: Bread
    Cuisine: Irish
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 286kcal
    Author: Michelle Alston

    Ingredients

    • 250 g plain wholemeal flour plus more to flour the baking tray
    • 200 g plain white flour
    • 340 ml buttermilk
    • 1 level tsp bicarbonate of soda
    • A pinch of sea salt
    • 50 g of oats plus more for sprinkling on top (optional)
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 200 degrees C (I use a fan assisted electric oven please adjust according to your own)
    • In a large mixing bowl add the flour, bicarbonate of soda, sea salt and oats if using, mix well.
    • Add the buttermilk, I tend to add about half first, use your hand to mix all the ingredients together. Then add the rest of the buttermilk and mix again, the mixture should be a bit wet. If it is too wet add a little more wholemeal flour and if it is still too dry add a little more buttermilk.
    • Sprinkle some wholemeal on a baking tray, turn out the bread mixture on the baking tray and then shape it into a round. Using the palm of your hand press the round down until it is about 2 and a half inches thick.
    • Using a sharp knife cut a cross into the bread, then sprinkle some oats over the bread and bake at 200 degrees C for 20 minutes. After 20 minutes turn the heat down to 160 degrees C and bake for a further 25 to 30 minutes.
    • To check the bread is cooked, turn it upside down and knock on the base, if you hear a hollow sound it's cooked.
    • When cooked wrap the bread in a clean t-towel, this will help to keep the crust soft.
    • Eat when cooled.

    Notes

    • Nutritional information is approximate and is calculated using an online nutrition tool.
    • I don’t usually put any sugar in my bread but some traditional recipes do call for anything from a teaspoon to a tablespoon of honey, so it’s up to you if you want to add it.
    • Other traditional recipes call for an egg, I’ve never put an egg in mine and I don’t plan on starting now, but if you want a more crumbly cake-like bread then add an egg to the buttermilk before you add it to the flour mix.
    • When it comes to the salt I like to keep it to just a pinch, some recipes call for a teaspoon, again it’s up to you but I really don’t see the need for it.
    • There is no kneading of the dough for this recipe, the less you handle the bread the better, if you knead the dough it will come out tough, it should be nice and light and a little crumbly.
    • If you can’t find buttermilk check out the recipe below to find out how to sour your milk. Actually, sour milk was often used to make soda bread back in the day, a handy way to use it up, waste not want not right? I never seem to have milk long enough for it to go sour!
    • If you prefer a 100% whole grain soda bread check out my Irish Soda Bread with Spelt.
    • This traditional Irish soda bread will keep, once wrapped, for a couple of days in your bread bin, ours never lasts that long! It’s amazing with Irish butter of course, and some raspberry jam, perfect with Irish smoked salmon, or with some nice, strong Irish cheddar, relish and a cup of hot tea.

    Nutrition

    Calories: 286kcal | Carbohydrates: 58.1g | Protein: 10.8g | Fat: 1.9g | Saturated Fat: 0.5g | Cholesterol: 2.3mg | Sodium: 367.4mg | Fiber: 5.4g | Sugar: 3g
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
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    Reader Interactions

    Comments

    1. Food Mumbai

      March 12, 2016 at 8:34 am

      5 stars
      So nice & delicious.... I have tried & really found it tasty... everyone in my family likes it... Thanks a lot & keep sharing more & more!!!

      Reply
      • Michelle Alston

        March 12, 2016 at 11:17 am

        Thank you so much, I'm really glad you liked it 🙂

        Reply

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