Classic Irish Soda Bread is one of my favorite breads to make in the wintertime because it’s just so darn simple. I promise you, anyone can make a delicious loaf of soda bread!
It’s a quick bread—meaning it’s leavened with baking soda instead of yeast (hence the name)—and that makes this bread speedy enough to make even on a weeknight.
A lot of folks reserve soda bread for their yearly St. Patrick’s Day dinner (served with Dublin Coddle or Corned Beef and Cabbage, perhaps), but I urge you to break soda bread out from its March 17th box! It’s too delicious and too easy to be reserved for just one holiday a year.
What is Irish soda bread?
Soda bread is a rustic wheat bread leavened with baking soda. Good soda bread is crispy and crunchy on the outside, and soft and fluffy on the inside, with a tang from the baking soda. From my bit of research, traditional Irish soda bread is very, very plain—an everyday bread. But my favorite version has raisins and caraway seeds. I think the sweetness from the raisins and the rye flavor from the caraway seeds take this bread over the top!
Why do they call it soda bread?
Soda bread got its name because it’s leavened with baking soda instead of more traditional bread leavening techniques—like added yeast or sourdough starter.
How do you make soda bread?
The beauty of soda bread is just how easy it is to make! This is a one-bowl bread—meaning you mix all the ingredients up in one mixing bowl, form it into a rustic loaf, and then bake. It takes less than five minutes to make this soda bread and get it in the oven.
How do you get that traditional soda bread loaf shape?
Soda bread is one of the easiest bread loaves to shape! Using floured hands, form the dough into a boulé shape—a rounded dome. Then use a sharp knife (a serrated one works well) to slash an “X” about 1-2” deep in the top of the bread. As the bread bakes, it’ll expand and release steam from those score marks—giving you the traditional soda bread shape. These slashes also allow the heat to penetrate all the way through the dense dough.
Do you have to use caraway seeds and raisins in this soda bread?
Nope! You can leave out one or both if you prefer. I love the flavor and texture of them, though!
Can you use whole wheat flour in this bread?
Yup! Both white whole wheat and all-purpose flour work wonderfully in this soda bread recipe. The nature of the whole wheat flour will make it slightly denser and more crumbly—and you might need to add a touch more liquid to get the right texture.
Uh-oh, I’m out of buttermilk! What can I use instead?
It never seems like I have buttermilk when I need it! Instead, you can use kefir, or make soured milk by mixing in 1 tablespoon of white vinegar for every 1 cup of milk—let it sit for a few minutes, and it will curdle and work in place of the buttermilk.
What should I eat with soda bread?
Spread a little softened butter on soda bread, and I’m a happy camper. I think soda bread is so good, it could be an entire meal for me! As a side dish, it works beautifully with any meal where gravy or sauce needs to be sopped up with some good crusty bread—think Dublin Coddle, Drunken Beef Stew, or Slow Cooker Ham and Beans. Add a fresh green salad to the side, and you’ve got one of my favorite winter dinners!
What do you put on Irish soda bread?
My peanut butter-loving husband likes to slather soda bread in peanut butter, but I’m a big fan of keeping it simple—a spread of softened salted butter is my favorite way to enjoy soda bread!
How do you keep soda bread fresh?
Store your soda bread in an airtight container on the counter for 2-3 days, or in the fridge for 3-5. You can also freeze it in slices for always-fresh soda bread. Since we are a small family of three, whenever I make a full loaf of soda bread, I take half of it and freeze it in slices for the next time we have stew.
Why is my soda bread so crumbly?
Soda bread is naturally more crumbly than, say, sandwich bread—in fact, that’s one of the hallmarks of a good soda bread! If it’s too crumbly though, you may have too much flour or too little liquid. The dough should feel sticky when you’re working with it. Enjoy!
Looks delicious; last year I made Irish Soda Bread Muffins using King Arthur Gluten Free Flour (it was from their website) , but this year I plan to make yours. Only change I will make is currants instead of raisins. As always, thanks for your wonderful recipes.
Hi! Is there an alternative pan you can use instead of a cast iron or Dutch oven? Thanks!
I think it would work in any heavy oven-safe pan!
Great video update!
I’m always scared to try bread recipes, for some reason. I’ve never had soda bread, but it looks really good!
It’s been a while now that I’m following this blog and that’s the first recipe I try : well, I like it very much but that’s not so surprising!! What is more surprising is that my husband likes it too (tell a French man that you’re going to make a recipe from an american healthy blog!!), I’m really happy he changed his mind : I will be able to make so much more of your recipes!!
Thx Cass and sorry if there are any mistakes : I’m French too!
As I am discovering all things Irish I intend to give your recipe a go. Just looking at the pictures I can taste my childhood once again.
Your soda bread looks great! I’m making Guinness stew (with a side of Guinness, of course), and Irish soda bread, as well! My recipe looks pretty much identical to yours. I have absolutely no Irish in me, but it’s awesome to celebrate other cultures ancestry by making and sampling their foods!
Happy anniversary 🙂
I love bread made this way! My dad made lots of breads and biscuits without yeast (I’m more of a yeast lover, myself, but pretty much any bread is good). Tomorrow *is* St. Patrick’s Day, isn’t it? Happy anniversary!
I made Irish Soda bread for the first time a couple of months ago… loved how easy it was to make! Thanks for sharing a different version. Never thought to add other stuff to it.