Hi Bold Bakers!
In Ireland, we are extremely fortunate to have access to some of the best produce in the world, from butter, eggs, oats, and much more. I was very lucky to have an incredible Mum who showed me how to cook. She made everything from scratch every day. For a family of seven, that’s pretty incredible.
My mum says one of the greatest gifts you can give a child is to teach them how to cook. This is one of the main reasons why I’m here today to pass on what I know. With my mum’s permission, I’m allowed to share her recipe for Traditional Irish Soda Bread with you.
Traditional Irish Soda Bread has a particular look, but do you know what it is? The marking on top is a cross. It comes from blessing the bread before baking. Also, you poke a hole in each corner of the loaf with a sharp knife to release the fairies that can curse your bread if not released.
Notes On Buttermilk
Buttermilk is a must in this recipe and can’t be left out. The main reason is the buttermilk chemically reacts with the baking soda to make the bread rise. The buttermilk adds a lovely flavor to your bread. Some people worry about tasting the acid buttermilk but once it’s baked you can’t taste it at all.
What Is Irish Soda Bread
Traditional Irish Soda Bread is made in homes every day all over Ireland. It has a beautiful crust, a close crumb, and a lovely wheat flavor.
Hearty and healthy, Irish Soda Bread doesn’t require yeast and no resting so it is incredibly fast to whip up. And the faster you make it the better the bread will be. It is what’s considered a quick bread.
What You Need To Make Irish Soda Bread
- Mixing cups, knife, and whisk
- Large bowl
- Wire rack
How to Make Irish Soda Bread
Making Irish Soda Bread can be as rewarding as it is easy. And with St. Patrick’s Day coming up, it’s the perfect way to ring in the holiday while we’re all at home and not at the pub.
And don’t have buttermilk? No problem! You can just as easily make your own with our Homemade Buttermilk recipe. You can also find my easy Buttermilk Substitute recipe as a great addition to this recipe and many others (Don’t forget the full written recipe, with measurements, down below).
- In a large bowl, mix the flours, salt, and baking soda. With your fingertips, rub the butter into the flour mixture until it resembles bread crumbs.
- In a jug, whisk the egg and buttermilk together.
- Pour most of the contents of the jug into the bowl.
- Use your hands to bring the flour and the liquid into a loose, soft, and not too sticky dough.
- Bring the dough together into a round on a floured surface.
- Place on a baking sheet and score the bread with a deep cross on top, while also poking four holes into the corners of the bread.
- Use the leftover contents of the jug to glaze the bread and dust the top with rolled oats.
- Bake at 425 degrees for 15 minutes, before turning down to 400 degrees for another 30 minutes.
- Let cool on a wire rack.
Gemma’s Pro Chef Tips For Making Irish Soda Bread
- Use a large enough bowl so you have space to mix your dough, which will reduce the chances of you over-mixing and toughening your bread.
- Always level your teaspoon of baking soda before adding it to your ingredients. There are two very good reasons for this that can make or break your bread:
- Too much baking soda will tint your bread green! Seriously, it gives your bread a greenish hue on the inside.
- Too much baking soda can give your bread a very acidic taste which can be quite unpleasant, so remember less is more with the baking soda.
- Keep the whole wheat flour fresh by placing it in the freezer. The oils in the flour can turn rancid over time so just freeze it and use it when you’re in need. Your freezer may be an ice queen, but she’s always got your back.
- For a beautiful, crispy crust refrain from opening the door while baking. I know how tempting it is, but believe me your bread won’t burn.
Try These Irish Recipes!
Don’t miss more of my Irish recipes.
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Watch The Recipe Video!
Learn how to make my mum’s Traditional Irish Soda Bread recipe which is such a simple quick bread you can make for St. Patrick’s Day or any time of the year!
- 1 3/4 cups (265g/ 9oz) whole wheat flour (fine or coarsely ground)
- 1 3/4 cups (265g/9oz) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons (30g/1oz) butter (cold)
- 1 egg
- 1 ⅔ cups (13floz/370ml) buttermilk*
- 1 tablespoons oats
Preheat the oven to 425°F (215°C).
Mix together the flours, salt, and baking soda in a large bowl. Add the butter and rub it into the flour mixture with your fingertips until it resembles bread crumbs.
In a separate jug, whisk the egg and buttermilk together (see note on how to make Buttermilk below)
Make a well in the center of the dry ingredients and pour the liquid, 3/4 at once, into the flour mixture.
Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You will know then if it needs more of the liquids. (Flour in different places reacts differently to added liquid).
Turn onto a floured work surface and gently bring the dough together into a round, about 1 1/2 inches (4cm) thick (8 inches by 8 inches).
Place on a baking sheet dusted well with flour.
Score the bread by blessing it with a deep cross on top. Poke a hole in the 4 corners of the bread to release the fairies and stop them from cursing your beautiful bread.
Glaze the bread with the leftover bit of buttermilk in your jug and dust the top with rolled oats.
Bake for 15 minutes, then turn down the oven to 400°F (200°C) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.
5 PointsPlus Points
*For every Cup of Buttermilk needed mix 1 cup of regular milk with 2 tablespoons of Lemon juice or white vinegar. Mix and let it stand for a minimum of 30 minutes before using.
Mum’s Traditional Irish Soda Bread Recipe (Brown Bread)
Amount Per Serving (8 g)
Calories from Fat 36
% Daily Value*
Saturated Fat 2g13%
* Percent Daily Values are based on a 2000 calorie diet.