Traditional Irish Soda Bread
This Traditional Irish Soda Bread is a rustic, no-yeast loaf made with just four simple ingredients. With its thick golden crust and dense yet tender crumb, this authentic Irish staple comes together quickly thanks to the reaction between buttermilk and baking soda—no kneading or rising required.
Equipment
- cast-iron skillet or baking stone Preheated for best crust
- Large mixing bowl
- Whisk
- Sharp Knife For scoring the top
Ingredients
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1.75 cups full-fat buttermilk
- 1 tbsp cold butter (optional)
Instructions
- Preheat oven to 425°F (220°C). Place a cast-iron skillet or baking stone inside the oven to heat.
- Whisk together flour, baking soda, and salt in a large bowl. If using butter, rub it into the flour until incorporated.
- Make a well in the center and pour in the buttermilk. Stir gently from the center outward until a shaggy dough forms.
- Turn dough onto a floured surface and gently shape into a round disk 1.5–2 inches thick. Do not knead.
- Transfer to hot skillet or baking sheet. Cut a deep "X" across the top, extending to the edges.
- Bake for 30–35 minutes until deep golden brown and hollow-sounding when tapped on the bottom.
Notes
Work quickly once the buttermilk is added, as the baking soda activates immediately. The dough should remain slightly sticky—avoid adding too much flour. For a softer crust, wrap the hot loaf in a clean kitchen towel as it cools.