Irish Soda Bread

Learn how to make classic Irish soda bread: a quick, rustic loaf with a tender crumb and crisp crust, ready in under an hour.

This classic Irish soda bread is a simple, rustic loaf made without yeast, using baking soda and buttermilk for lift and a tender crumb. It comes together quickly, bakes into a golden crust, and pairs beautifully with butter, jam, soups, and stews. Perfect for beginners and ideal when you want fresh bread without long proofing times.

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 tablespoon sugar
• 1 and 3/4 cups buttermilk, plus more if needed
• 2 tablespoons melted butter, optional, for brushing

Instructions

1. Preheat the oven to 425 F and line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, whisk together the flour, baking soda, salt, and sugar.
3. Make a well in the center and pour in most of the buttermilk.
4. Mix gently with a wooden spoon or your hands until a soft dough forms. Add a little more buttermilk only if needed; the dough should be soft but not sticky.
5. Turn the dough onto a lightly floured surface and knead very briefly, just until smooth. Do not overwork it.
6. Shape the dough into a round loaf and place it on the prepared baking sheet.
7. Use a sharp knife to cut a deep cross on top of the loaf.
8. Bake for 30 to 40 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
9. If desired, brush the top with melted butter as soon as it comes out of the oven.
10. Cool on a wire rack for at least 20 minutes before slicing and serving.