Irish Soda Bread

Ingredients

The Dough

This is a true quick bread — baking soda does all the work. No yeast, no starter, no waiting around.

• 300g (2½ cups) all-purpose flour
• 100g (¾ cup) whole wheat flour
• 7g (1¼ tsp) baking soda
• 6g (1 tsp) fine sea salt
• 295g (1¼ cups) cold buttermilk

Optional Add-Ins

Traditional soda bread is plain. But these take it somewhere worth talking about.

• 8g (1 tbsp) caraway seeds
• 80g (½ cup) raisins or currants (for a brown bread / spotted dog)

Total flour: 400g

Hydration: 74%

Pro tip: Cold buttermilk is not optional. Warm liquid activates the baking soda too fast before the gluten can develop. Keep it cold right up until you mix.

Equipment

Method

Mix the Dough (Fast, minimal, intentional)

The whole secret to great soda bread is knowing when to stop. gluten develops fast in a quick bread, and the more you work it, the tougher it gets. You're not kneading — you're barely mixing.

1. Combine the Dry Ingredients. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. Add caraway seeds or raisins here if you're using them.
2. Add the Buttermilk. Make a well in the center. Pour in the cold buttermilk all at once. Use a fork or your hand to bring the dough together. Stop as soon as you have a shaggy, cohesive mass — it should look rough, not smooth. If it's too dry to come together, add 1 tbsp cold buttermilk at a time.

Tip: Use your hand like a claw — scoop and fold, scoop and fold. Don't squeeze or knead. 30 seconds of mixing is plenty.

Shape the Loaf (Rough is right)

Turn the dough out onto a lightly floured surface. Shape it into a round ball about 6 inches across. Don't overwork it — the rougher surface gives you a better crust.

1. Shape into a Round. Flour your hands and a clean surface lightly. Turn the dough out and use your hands to gently pull it into a round shape, tucking the edges underneath. It won't be perfectly smooth and that's correct.
2. Score the Top. Place the loaf on a piece of parchment. Using a sharp knife or lame, cut a deep cross (about ½ inch deep) across the top of the loaf. Extend the cuts nearly to the edges. Then cut a shallower X through the cross to make an 8-point pattern if you want the traditional look. The deep cross is functional — it allows the bread to expand as it bakes and helps the center cook through.

Tip: Cold hands help here. If the dough is sticking, dust your surface with a little more flour — but don't go overboard. A sticky dough bakes up more tender.

Bake the Loaf (Hot oven, short time)

Soda bread loves high heat. You want the crust to set fast and the inside to cook through without drying out.

1. Preheat Your Oven. Preheat to 425°F (220°C). If you're using a cast iron skillet or Dutch oven, place it in the oven while it preheats. A hot vessel gives you a better bottom crust.
2. Transfer and Bake. Carefully transfer the shaped loaf (on its parchment) into your hot Dutch oven or cast iron skillet. If using a baking sheet, place it on the center rack. Bake at 425°F (220°C) for 20 minutes, then reduce to 400°F (205°C) and bake another 20-25 minutes until deep golden brown.
3. Test for Doneness. Tap the bottom of the loaf — it should sound hollow, like a drum. If it sounds dense or thuddy, put it back in for 5 more minutes directly on the oven rack. Internal temperature should hit 195-200°F (90-93°C).

Tip: The loaf will split along the cross as it bakes. That's what you want — that's the bread doing its job.

Cool Before Cutting (The hardest part)

This is where most people go wrong. Soda bread needs time to finish cooking through on the inside after it comes out of the oven.

1. Rest on a Wire Rack. Transfer to a wire rack immediately — don't let it sit in the pan or it'll steam itself soft on the bottom. Wait at least 30 minutes before cutting. The crumb is still setting up during this time.

Wait: PT30M

Shape the Loaf

Soda bread doesn't need fancy shaping. It just needs to be a consistent round so it bakes evenly.

Traditional Round Boule (recommended)

The classic shape — a round, slightly flat ball about 6 inches wide and 3 inches tall.

1. Flour your hands. Lightly flour your hands and surface.
2. Round it gently. Shape the dough into a ball by folding the edges underneath, rotating as you go. Don't squeeze.
3. Flatten slightly. Press down gently to about 3 inches tall. This helps the center bake through.
4. Score deeply. Cut the cross about ½ inch deep, nearly to the edges.

Individual Rolls (Soda Farls)

Divide the dough into 8 equal pieces and shape into small rounds. Reduce bake time to 20-22 minutes total.

1. Divide. Divide dough into 8 equal pieces (about 75g each).
2. Shape. Roll each into a smooth ball, score a small cross on top.
3. Bake. Bake at 425°F (220°C) for 18-20 minutes.

Proof test: No proof test needed — there's no yeast fermentation happening. Shape and bake immediately.

Bake

High heat, two-stage bake for the best crust and a fully cooked interior.

Oven: 220°C / 425°F. Internal temperature when done: 90-93°C / 195-200°F.

Dutch Oven or Cast Iron Skillet (recommended)

Preheating the vessel gives you exceptional bottom crust and helps with even heat distribution. A cast iron Dutch oven is what I use — [this is my go-to](https://challengerbreadware.com/?ref=henryhunterjr). Highly recommended.

Equipment: Dutch oven or 10-inch cast iron skillet

1. Preheat vessel. Place Dutch oven or skillet in oven as it preheats to 425°F (220°C).
2. Transfer loaf. Carefully lift the parchment with the loaf and lower it into the hot vessel.
3. First bake. Bake at 425°F (220°C) for 20 minutes uncovered.
4. Reduce heat. Lower to 400°F (205°C) and bake 20-25 more minutes until deeply golden and hollow-sounding when tapped.

Baking Sheet

Works well, just won't give you quite the same bottom crust. Use a preheated heavy baking sheet if possible.

Equipment: Parchment-lined baking sheet

1. Preheat oven. Heat oven to 425°F (220°C).
2. Place loaf. Transfer shaped loaf on parchment to baking sheet.
3. Bake. Bake 20 minutes at 425°F (220°C), then 22-25 minutes at 400°F (205°C).

Note: Tap the bottom. If it sounds hollow, it's done. If it sounds dense, give it 5 more minutes directly on the rack.

Storage

• Room temperature: Best the day it's baked. Wrap in a clean cloth or paper bag for up to 2 days.
• Refrigerated: Not recommended — refrigeration accelerates staling in quick breads.
• Frozen: Slice first, wrap tightly, freeze up to 4 weeks. Toast slices directly from frozen.
• Refresh: Toast slices or warm the whole loaf at 350°F (175°C) for 8-10 minutes.

Frequently Asked Questions

Can I make this without buttermilk?

Yes. Add 1 tablespoon of white vinegar or lemon juice to 1¼ cups of whole milk, stir, and let it sit for 5 minutes. You'll get the acidity you need to activate the baking soda. It won't be identical to real buttermilk but it works.

Why is my soda bread dense and heavy?

Usually one of two things: you overmixed the dough, or your baking soda is old. Overmixing develops too much gluten and makes the bread tough. Old baking soda loses its potency and won't give you the rise you need. Test your soda by dropping a teaspoon in hot water — it should bubble aggressively. If it doesn't, replace it.

Can I use all all-purpose flour?

Absolutely. The whole wheat adds a nutty depth and slightly denser texture that's traditionally Irish. All all-purpose flour will give you a lighter, more tender loaf — still delicious. Some people prefer it that way.

My loaf split on the sides instead of along the cross. What happened?

Your cross score wasn't deep enough. The bread needs that path to expand. Next time, score at least ½ inch deep and extend the cuts nearly to the edge of the loaf. A shallow cross forces the steam to find another exit.

Can I add caraway seeds and raisins at the same time?

You can, but honestly that combination tends to fight itself. Caraway is savory and herbal. Raisins lean sweet. Classic Irish soda bread is plain. Brown bread or Spotted Dog uses raisins. Caraway belongs in the savory version. Pick a lane — you'll be happier with the result.

How long does Irish soda bread keep?

Best eaten the day it's baked. It dries out fast because there's no fat and no fermentation to protect the crumb. By day 2, slice and toast it — that brings it back nicely. By day 3, turn it into breadcrumbs or croutons. Soda bread doesn't freeze well for the same reasons it stales quickly. If you insist, slice first, wrap tightly in plastic and foil, and use within 4 weeks. Toast slices directly from frozen — don't thaw them first.

Nutrition

Per serving (1 slice (1/10 loaf)): 175 calories, 35g carbohydrates, 6g protein, 1g fat, 2g fiber, 310mg sodium. Makes 10 servings.