Irish Soda Bread Recipe – Easy No Knead Bread Recipe

With St. Patrick’s Day just around the corner, I thought it would be the perfect time to share one of our favorite and most popular recipes, Irish Soda Bread. Round, rustic loaves of bread that are crusty on the outside and soft and moist on the inside.

Although the texture is not as light and airy as yeast bread recipes it is great to serve as a side with soups, stews and casserole dishes. The denser texture allows each slice to be sturdy enough to soak up the liquid and sauce without falling apart.

But what I love most of all about making this bread is that it requires only 5 ingredients and no yeast! This means the bread can be in the oven in just 15 minutes!

However if you have ever had soda bread, you may picture a round loaf of bread with raisins scattered throughout the middle. Although that type of bread is very popular in the United States, it is not a true Irish recipe.

Just like Corned Beef and Cabbage, the soda bread with raisins stems from an American take on a traditional Ireland recipe.

History of Irish Soda Bread

Classic Irish Soda Bread includes only 5 simple ingredients (not including raisins) and was born out of necessity. Its origin began in the 19th century when bicarbonate of soda (baking soda) became widely available and affordable in Ireland.

The use of baking soda in bread-making was likely due to the fact that Ireland lacked the climate and conditions needed for growing wheat that was suitable to rise when combined with yeast. As a result, Irish soda bread became a popular and convenient alternative as the baking soda could be use as the leavening agent in the dough.

In addition there are only a few basic ingredients necessary to make traditional Irish soda bread. Therefore the bread became known for its simplicity and quick preparation, making it a practical choice for an every day bread in many Irish households.

Ingredients Required

Flour – All-purpose or low-protein flour is the flour of choice here. You can use either white or wheat flour, but do not use bread flour. *I have also made this with 1:1 gluten free flour and it works perfect!

Sugar – Just a tiny bits of sugar adds a touch of sweetness to the bread. Although some people prefer to leave it out. Either way is fine.

Baking Soda – As mentioned above baking soda is used to help the bread rise as it bakes. Remember that this bread will not turn out as light and airy like breads made with yeast. So if you are looking for a homemade bread to make sandwiches, make this Homemade White Bread Recipe or Sourdough Sandwich Bread instead.

Salt – Salt enhances the overall flavor of the Irish Soda Bread. Don’t leave it out.

Buttermilk – This is a crucial ingredient in this recipe. Not only does the buttermilk add a slight tangy flavor to the bread, but it also helps the bread rise as it interacts with the baking soda. If you don’t have buttermilk, but still would like to make this recipe, I have included a homemade alternative to buttermilk in the recipe below.

No Kneading Required

Because there is no yeast to activate, there is no kneading of the dough. Kneading is typically done to help activate gluten in standard bread recipes. Therefore, if you attempted to knead this bread dough, it would make the bread extremely dense and chewy.

And because there is no kneading required the bread takes only 5 minutes to prepare! And with less than an hour to complete, from start to finish, it is no wonder why it is the ‘go to’ bread in Ireland.  

The Shape of Irish Soda Bread

Although many of us are use to our daily bread being shaped and baked in a rectangular loaf pan, Irish soda bread is traditionally free formed and made into a round shape. However, you can also find smaller triangular loaves of bread in Northern regions of Ireland that are actually cooked on a griddle rather than in the oven.

The larger round loaves are also known for a cross being cut in the top of each loaf before they go in the oven. Although the cross looks pretty once the bread is baked, it actually isn’t just for decorative purposes.

It is legend that as the bread bakes the opening in the bread allows for bad spirts to escape. In addition the cross symbol is thought of as a blessing of the bread.

However there is more of a practical purpose to cutting a cross in the top surface. The cuts will allow the bread to vent, allowing the bread to rise adequately. This will also allow the heat to penetrate the center of the bread for more even baking.

Irish Soda Bread Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 3½ cups all-purpose flour (plus extra for dusting)
• 1 tsp granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1½-2 cups buttermilk*

*Buttermilk is a staple ingredient in this recipe and plain milk will not work in this recipe without adapting it first. To make your own buttermilk, add 1 1⁄2 tablespoons of lemon juice to plain milk. Let it sit for 10 minutes. Then stir and mix it into the recipe as instructed.  

INSTRUCTIONS

First sift your dry ingredients in a large bowl. Then make a well in the center and slowly pour in 1 1⁄2 – 1 3⁄4 cups of the buttermilk. Be sure not to use all of the buttermilk, as you may need a little more later.

Now, using your fingers, bring the outer edges of the flour in towards the buttermilk. Keep working the two together, until a soft dough ball begins to form.

If the mixture is too dry, then add the remaining buttermilk. You want the dough ball to be soft, but not too wet and sticky.

Form your dough

Then bring the Irish Soda Bread dough out of the bowl. Continue to mix it together until it is able to be form a consistent ball. *Do not knead the dough. Simply bring the mixture together to form a ball.

Next, pat the dough down until it reaches a circle that is 2 1⁄2 inches thick in the center. Place it on a baking sheet and using a serrated knife, cut a cross in the top of the dough.

Bake in a preheated oven at 450°F (230°C) for 15 minutes. Reduce the oven temperature to 400°F (200°C) and continue to bake until done, approximately 30 more minutes.

The bread is done when you knock on the bottom surface and it sounds hollow. Let the bread cool on the baking sheet for 5 minutes before transferring it to a cooling rack.

After the bread cools completely store in an air tight container at room temperature.

Enjoy!

Mary and Jim

About Jim and Mary

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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