Sift the flour and bicarbonate of soda into a large mixing bowl and stir in the salt. Make a well in the centre and pour in the buttermilk, stirring as you go. If necessary, add a tablespoon or two of milk to bring the mixture together; it should form a soft dough, just this side of sticky.
Tip it out on to a lightly floured work surface and knead lightly for about a minute, just long enough to pull it together into a loose ball but no longer – you need to get it into the oven while the bicarb is still doing its stuff. You're not looking for the kind of smooth, elastic dough you'd get with a yeast-based bread.
Put the round of dough on a lightly floured baking sheet and dust generously with flour. Mark a deep cross in it with a sharp, serrated knife, cutting about two-thirds of the way through the loaf. Put it in an oven preheated to 200°C/gas mark 6 and bake for 40-45 minutes, until the loaf sounds hollow when tapped underneath.
Cool on a wire rack if you like a crunchy crust, or wrap in a clean tea towel if you prefer a soft crust. Soda bread is best eaten while still warm, spread with salty butter and/or a dollop of your favourite jam. But if you have some left over the next day, it makes great toast.
FAQs
Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. This Irish soda bread recipe is my grandmother's and has been cherished in my family for years. It's dense, yet soft and has the most incredible crusty exterior.
Is soda bread a healthy bread? ›
Soda bread is quick to prepare and is a low-fat, yeast-free option. It may help alleviate symptoms of bloating and discomfort. If you're new to baking or short on time, our seeded soda bread is an ideal loaf to bake at home.
Does soda bread taste like bread? ›
Soda bread typically tastes mild in flavour and has been likened to that of a biscuit. However, the taste of your soda bread does depend on what you put in it, as often people will add raisins, seeds, rye flour and even Guinness stout.
What is the difference between soda bread and yeast bread? ›
It's called Irish Soda Bread because it's made with baking soda instead of yeast. Because of this, it's more dense than your everyday white sandwich bread. Hearty and rustic are the words that come to mind, and it tastes kind of nutty from the wholemeal flour.
What do Irish people eat with soda bread? ›
This versatile bread works for any meal, but Irish soda bread is a natural for breakfast, whether simply spread with (Irish) butter and jam or alongside that hearty fry-up known as a full Irish breakfast. It's also wonderful with a cup of tea in the afternoon or as a late-night snack.
How are you supposed to eat soda bread? ›
The slices are delicious simply spread with butter, jam, or marmalade. This bread can be toasted, too. Soda bread can be paired with any meal of the day. You can even bake it without the raisins to make a loaf to serve with savory dishes like soup, meat dishes, or to use for sandwiches.
Which is healthier, sourdough or soda bread? ›
Both types of bread use flour and contain refined carbohydrates. Sourdough bread would be considered healthier in the fact that it is a fermented food with lower gluten levels, making it easier to digest.
Why do you put a cross in Irish soda bread? ›
I was always told that the cross on the top of Irish Soda Bread was to symbolize the Catholic faith of Ireland, and the Gaelic Cross. Some say it kept the Devil out, but that is what a cross is supposed to do also. Turns out that is true but more importantly, it helps in the baking of the bread.
Can you leave soda bread dough overnight? ›
You don't have to wait hours or overnight for a rise, either. In fact, you don't even need to wait at all: Dough for Irish soda bread can go right into the oven after making.
What is the difference between American and Irish soda bread? ›
Soda bread in Ireland, which you may see referred to as brown soda bread, tends to be heartier, more rustic fare, featuring wholemeal flour, a different product than our whole-wheat flour. The currant- and caraway-studded version is more common in the United States.
Chances are good that the bread you ate suffered from one of three common problems: improper amount of baking soda (a gross, salty-bitter taste), over cooking (a dry, chalky texture), or undercooking (a soggy, doughy center).
Is soda bread better than sourdough? ›
Both types of bread use flour and contain refined carbohydrates. Sourdough bread would be considered healthier in the fact that it is a fermented food with lower gluten levels, making it easier to digest.
What is the difference between bread and soda bread? ›
Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.
Why don't you knead soda bread? ›
Because soda bread is not yeasted bread, kneading it just makes it dense and hard. To develop its trademark soft crumb, you touch the dough as little as possible while shaping it. If you prefer a chewier kneaded bread texture but don't want to put in all that work, try our easy No-Knead Bread recipe.
