Traditional Irish Soda Bread

Start with a simple truth: nothing beats warm soda bread slathered with butter on a chilly afternoon. I grew up with this loaf on the table and I still find it comfort food that only feels fancy because I say it is. Want something quick, honest, and reliably delicious? This is it.

If you like Irish flavors, check out a fun drink pairing with homemade real-fruit Irish cream soda—yes, I pair bread with bubbly sometimes and no, I won’t apologize for that.

Why You’ll Love This Recipe

• Fast and forgiving — No yeast, no waiting. You mix, shape, and bake.
• Pantry-friendly — You likely have everything except maybe the buttermilk.
• Crunchy crust, soft center — That contrast feels like a culinary hug.
• Authentic flavor — This keeps the traditional spirit without pretension.

Ever wanted a loaf that feels like an Irish cottage and yet takes less time than a TV show break? This is your loaf.

Ingredients You’ll Need

• 3 1/2 cups unbleached all purpose flour (420 g)
• 3/4 teaspoon kosher salt (3 g)
• 3/4 teaspoon baking soda
• 1 1/2 cups buttermilk (337 g)

That’s it. I love that the ingredient list stays short and honest. Want to jazz it up? Scroll to the variations section.

How to Make (Step-by-Step)

Step 1: Prep the oven and pan

Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside. I always preheat early so the oven stays steady; ovens get moody otherwise.

Step 2: Mix the dry ingredients

To a large mixing bowl, add the flour, salt, and baking soda. Whisk to combine thoroughly. I whisk until the mix smells a touch nutty and looks even—no clumps.

Step 3: Add the buttermilk

Using a wooden spoon, make a well in the center of the dry ingredients. Add the buttermilk to the dry ingredients in the “well.” Use the wooden spoon to gently stir the ingredients together, starting at the center of the bowl and slowly working out. The dough will be very shaggy, that’s perfect!

Step 4: Shape the dough

Lightly flour a work surface, and pour the dough out onto the surface. Use your hands to gently knead the dough about 4 times, until it comes together, and the surface is slightly smoother. Use the palms of your hands to shape into a round loaf. Be gentle—this bread wants a light touch.

Step 5: Score and bake

Transfer the loaf to the prepared baking sheet. Lightly sprinkle the top with flour. Use a sharp chef’s knife to slash a large X on the top of the dough. Transfer right away to the oven and bake for 15 minutes at 450°F. Lower the temperature to 400°F, rotate the pan 180° in the oven, and bake for another 25–30 minutes until deeply golden brown. Allow the bread to cool for at least 20 minutes, then serve warm with Kerrygold Salted Butter.

Yes, the slash looks dramatic and yes, it helps the loaf bake evenly. Also, butter makes everything better—again, no apologies.

Pro Tips for the Best Results

• Measure flour by weight when possible; eyeballing leads to dry bread.
• Don’t over-knead; too much handling makes the loaf tough.
• Bake on parchment to avoid a burnt bottom and to make cleanup trivial.
• Watch the oven during the last 10 minutes and rotate if your oven runs hot.
• Test for doneness by tapping the bottom; it should sound hollow.
• Use fresh baking soda—old soda gives meh lift, and nobody wants meh.

IMO, buttermilk quality affects the tang and crumb most. If you run out, thin plain yogurt with a splash of milk as a last resort.

Fun Variations & Topping Ideas

Variations:

• Add 1 cup raisins and a tablespoon of sugar for a slightly sweet loaf.
• Stir in 2 tablespoons chopped fresh herbs (like rosemary or thyme) for a savory twist.
• Mix 1 cup grated cheddar and 1/4 teaspoon black pepper for a cheesy version.

Toppings:

• Brush with melted butter right out of the oven for shine and richness.
• Sprinkle coarse sea salt before baking for a salty crunch.
• Slather with jam, honey, or good butter—this bread likes simple toppings best.

Feel like experimenting? Try a tiny handful of caraway seeds for an old-school pub vibe.

Storing and Reheating

• Room temperature: Store wrapped in a clean tea towel or bread bag for up to 2 days.
• Refrigerator: I avoid refrigerating because it dries the bread faster, but you can keep it for up to 5 days if you must. Wrap tightly.
• Freezer: Slice and freeze in an airtight bag for up to 3 months. Thaw on the counter or toast directly from frozen.
• Reheating: Heat slices in a toaster or warm a whole loaf in a 350°F oven for 10–12 minutes. That revives the crust and smells heavenly.

Ever reheat a loaf and suddenly think you invented bread again? I get that feeling every time.

Leftover ideas

• Make bread-and-butter pudding with cubed soda bread and leftover custard.
• Use slices for hearty sandwiches—roast beef or simple egg mayo works brilliantly.
• Turn cubes into croutons: toss with oil and herbs, bake at 375°F until crisp.
• Make a savory strata with layers of bread, cheese, and sautéed vegetables.

Leftovers rarely languish in my kitchen because these ideas make them irresistible.

Frequently Asked Questions (FAQ)

What makes soda bread different from regular bread?

Soda bread uses baking soda as a leavening agent instead of yeast, so it rises instantly and bakes quickly.

Can I substitute regular milk for buttermilk?

You can, but I recommend adding 1 tablespoon vinegar or lemon juice to 1 cup milk and let it sit 5 minutes to mimic buttermilk. The acid reacts with the baking soda to give lift.

Why does my soda bread turn out dense?

You probably overworked the dough or added too much flour. Handle lightly and measure flour carefully.

How do I get a crispy crust?

Bake at high heat initially (450°F) then lower to finish. Also, brush with butter after baking to add flavor while keeping the crust crisp.

Conclusion

This recipe gives you authentic, quick, and delightful Traditional Irish Soda Bread that feels homemade without drama. Try it the first time plain so you can appreciate the texture and flavor, then play with the variations once you get comfy. If you want to read another take on an authentic version, check out Traditional Irish Soda Bread for some historical context and different tips.

If you make this loaf, please leave a comment and a rating below—I read every single one and I actually care what you think. Try it warm with salted butter and a cup of tea; you’ll thank me later. 🙂