With just four ingredients you can have this delicious Traditional Irish White Soda Bread on the table in no time. Easy to make, with no kneading or proving anyone can make this bread. Perfect for your St.Patrick’s Day celebrations.
This white soda bread is the bread I grew up with. Perfectly dense, and crumbly it’s great with soups and stews or with some good Irish cheese. I love all of those, but, to truly enjoy this bread I love it simply with some good Irish butter.
I don’t make a lot of bread. I just don’t have the patience for all that kneading and proving. Soda bread is the only bread I make myself, maybe because it’s in my DNA. For me, no bread can come close to a freshly baked soda. Be it plain white soda or a more traditional brown soda.
Why Do They Call It Irish Soda Bread?
We call it soda bread due to the bicarbonate of soda used in the bread. The bicarbonate of soda or bread soda is used to help the dough rise. Years ago yeast would not have been readily available. Bread soda was a great substitute for making bread.
What You’ll Need
- Flour – this is a white soda bread so you’ll need plain white flour. Not strong flour.
- Buttermilk – you should find this in most supermarkets or good farm shops. Traditionally, buttermilk was the liquid left behind after churning butter out of cultured cream. This is why it was used to make bread. It was readily available in most houses.
- Bicarbonate of Soda – Also known as bread soda. This not only helps the bread to rise but it also gives this bread its unique flavour.
- Salt – I use finely ground sea salt, table salt is fine too.
How To Make White Soda Bread
- Sift all the dry ingredients into a large bowl.
- Make a well in the middle of the flour.
- Add half of the buttermilk.
- Using your hand, in a claw-like shape, start mixing the flour and buttermilk. Add more of the buttermilk until you have a sticky dough consistency.
- Once the dough comes into a ball shape tip it out onto a floured board. Wash and dry your hands.
- Using the palm of your hand flatten the dough into a disk roughly about 4 cm deep. Cut a cross in the dough then transfer the dough to a floured baking tray then bake. Once the bread is baked pop it into a wire tray to cool slightly.
Tips for Making The Best Soda Bread
- Make sure your oven is preheated before you add the dough.
- When the dough is in the oven remember to reduce the heat after 15 minutes!
- Flour – Not all flour is created equal, even with plain flour you will find different protein contents. This will affect how much buttermilk your dough will need. If you find that the dough is on the thin side you will need to add more flour, if you find your dough is too dry you may need more buttermilk. So start small, add more as you need it.
- Buttermilk – I recommend using real buttermilk for best results. You will see that I have listed a varied amount in the recipe, this is because it will vary according to the flour you use. See above.
- Don’t forget to cut a cross in the dough. This is not just for “letting the Devil out of the bread” but helps the heat get into the thickest part of the dough and helps the bread to cook evenly.
- Don’t over handle the dough! The more you handle this dough the tougher the bread will be, it needs a light mix with your fingers. So, handle with care for a lighter bread.
- Get the bread into the oven quickly! The bicarbonate of soda starts working with the buttermilk as soon as you mix it together. So to get that lovely rise on the bread, get it into the oven quickly!
- Once the bread has cooled slightly wrap it in a clean, damp tea cloth, this will help soften the crust.
Some FAQs
I can’t find buttermilk what can I use instead? If you can’t find buttermilk then you could use sour milk. Traditionally, soured milk was used to make soda bread. If you don’t have sour milk you can make your own. Add a tablespoon of lemon juice or white vinegar to plain full-fat milk, stir then leave it for about 30 minutes. The milk won’t be as thick and creamy as the buttermilk but it will do the same job. You could also use natural plain yoghurt in the place of buttermilk too. If you use this method the amount you need will vary, add a smaller amount to the flour first, then add more as you need. Any leftovers can be used to make pancakes.
Can I use baking powder instead of bicarbonate of soda? No, bicarb of soda is a leavening agent, it makes the dough rise, it reacts with an acid (the buttermilk) and then produces small gaseous carbon dioxide bubbles, which gives the bread its rise. Baking powder already has acids present and reacts differently. This will also affect the flavour of your soda bread and possibly the texture of the crumb and the rise.
How Long Does White Soda Bread Last? This bread is best eaten on the day you bake it. If you do have any leftover, it’s best to toast it, which is really good too! You can keep it wrapped, for about 3 days.
Can I Freeze Soda Bread? Yes, you can. Bake the bread then leave it to cool. Double wrap the bread tightly, then freeze for up to 3 months. Thaw the bread overnight. You can reheat the bread in the oven if you want it warm. Pop it in a preheated oven at 150C/300F for about 10 minutes.
Some Of My Favourite Irish Recipes:
- Potato Farls (Irish Potato Bread)
- Irish Potato Cakes
- Drop Scones
- Irish Potato Soup
- Tea Brack
Have you made this White Soda Bread Recipe? Rate it and leave me a comment below to let me know what you think!
White Soda Bread
Ingredients
- 450 g plain flour (1 lb/ 3 1/2 US cups) you may need more depending on the dough, + more for dusting the board.
- 350 - 450 ml buttermilk ( approx 2 US cups) you may need more or less depending on the flour you use.
- 1 tsp salt
- 1 tsp bicarbonate of soda
Instructions
- Preheat the oven to 250C/482FSift all the dry ingredients into a large mixing bowl. Then make a well in the centre.
- Pour about half the buttermilk into the well.Using your hand, start mixing the bread. Your hand should be in a claw shape. Add more buttermilk, check the dough, if it is too dry add more buttermilk. If it is on the wet side add more flour.Once the dough is sticky and starts to form a ball, tip it out onto a floured board.The dough should not be too wet or too dry.
- Using both hands shape the dough into a round. Then with the palm of your hand press into a disk shape.Using a sharp knife cut a cross in the centre of the dough then place on a floured baking tray. Sprinkle a little flour over the top of the dough. Then pop it in the oven.
- Bake at 250C/482F for 15 minutes then turn the heat down to 200F/392 and bake for another 30 minutes.To check that the bread is done knock on the base of the bread and it should make a hollow sound.Transfer to a wire rack to cool slightly then wrap in a clean damp tea towel.
Notes
- Don't over handle the dough - The more you handle this dough the tougher the bread will be, handle with care for a lighter bread.
- Flour - Protein content in flour varies from one brand to the next, this will affect how much buttermilk you will need to add. I recommend starting with half the minimum amount listed (approx 150ml) then add more as you need it. The dough should be sticky, not runny.
- Buttermilk - The amount of buttermilk listed varies from 350ml to 500ml, this is due to not all flours having the same protein content. I have made this using 500ml plus, some readers have made this using less. To ensure success start small and add more if your dough is too dry.
- Don't forget to cut a cross in the dough - This is not just for "letting the Devil out of the bread" but helps the heat get into the thickest part of the dough and helps the bread to cook evenly.
- Get the bread into the oven quickly - The bicarbonate of soda starts working with the buttermilk as soon as you mix it together. So to get that lovely rise on the bread, get it into the oven quickly!
- Once the bread has cooled slightly wrap it in a clean, damp tea cloth, this will help soften the crust.
- Nutritional Information - is approximate and is calculated using an online nutrition tool. It based on one of 8 slices, you may get more out of this loaf than 8 slices depending on how thick you cut the bread.
- Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.
It always amazes me that soda bread can have such a nice crust and then be so moist and tender on the inside! Your loaf is the perfect example! AWESOME
Thank you so much Marie-Charlotte!
I have always wanted to try making this and now seems as good a time as any.
Definitely a good time Dannii! I hope you enjoy it x
I just might have to bake up a loaf of this today to bring to my sister’s for dinner later. She is making corned beef and cabbage. 🙂
This recipe makes me want to bake. Its the perfect day for it too, cold and rainy. Thanks for sharing!
This Irish Soda Bread looks amazing! I didn’t know how easy it is to make! I definitely need to try this!
Hey Michelle, I’ve made your traditional Soda bread (for me and neighbours!) and its beyond gorgeous, reminds me so much of my time in Ireland watching my nan bake it!
But I struggle making the white one, I find it extremely wet and hard to manage, I add more flour but I’m nervous it will make the bread “different” than it should be! Can you please advise me on what’s best to do and how much “added” flour is too much? Xx
Hi Caz, I’m so sorry you’re having a hard time with this. I would keep the flour quantity the same but reduce the amount of buttermilk you are using. I would start with 350/400 ml of buttermilk and then add more if you feel the dough is too dry. I hope that helps, please let me know how you get on Xx
Use less buttermilk. I think 350ml best …and a drop more if too dry.
In the Oven, ooooh yum!