With St. Patrick’s Day just a few days away, I thought it was a perfect time to share one of our favorite bread recipes – Traditional Irish Soda Bread.

Irish soda bread baked and ready to eat!
Irish soda bread baked and ready to eat!

When you think of soda bread, you may think of a round loaf with raisins scattered throughout the middle.  This is the “Americanized” version made with egg and butter which makes a much sweeter tasting bread.  The original Irish soda bread is just as tasty, and originated out of necessity.

Due to the climate in Ireland, it is difficult to make yeast-leavened bread. Therefore, they used baking soda to make their every day table bread.  The best part about making this bread – it takes only 5 minutes to prepare! There are only 5 ingredients, and they can easily be adapted to make it vegan friendly or to accommodate milk allergies.

This bread is perfect for dipping in soups and stews!
This bread is perfect for dipping in soups and stews!

Hands down, this is the best bread for dipping in soups and stews, and my personal favorite – a delicious breakfast bread with your favorite jelly or jam.  With less than an hour from start to finish, it is no wonder why it is the ‘go to’ bread in Ireland.  So as you decide how to celebrate St. Patrick’s Day this year, make sure you include this easy to make bread with your meal. Who knows, maybe you will be lucky enough to have a little extra to eat in the morning.

Traditional Irish Soda Bread Recipe

Ingredients:
3½ cup all-purpose flour, plus extra for dusting
1 tsp granulated sugar
1 tsp baking soda
1 tsp salt
1½–2 cup buttermilk or soured milk (regular, soy or rice milk)

***Hint — To make your own soured milk, gently heat milk until warm. Remove from the heat, add the juice of 1/2 lemon and leave at room temperature overnight.

Instructions:
Preheat the oven to 450°F

Sift the dry ingredients - then add the buttermilk. That's it! Ready to bake.
Sift the dry ingredients – then add the buttermilk. That’s it! Ready to bake.

1. Sift the flour, sugar, baking soda, and salt into a large bowl.

2. Make a well in the center of the dry ingredients and pour in most of the buttermilk, leaving about ¼ cup to use as needed. Using your fingers, bring the flour and liquid together, adding more buttermilk, if necessary. ***Don’t knead the mixture, or it will become heavy. The dough should be soft, but not too wet or sticky.

After mixing dough together, form it into a flattened circle on a baking sheet.
After mixing dough together, form it into a flattened circle on a baking sheet.

3. When the dough begins to stick together and form a ball, remove it from the bowl and place it onto a floured work surface.  Continue to bring it together a little more until it is able to be formed into a ball.  Pat the dough down into a circle, about 1½ inches thick and cut a deep cross in it. Place on a baking sheet.

Bread baking in the oven.
Bread baking in the oven.

4. Bake for 15 minutes. Turn down the heat to 400° for an additional 30 minutes. When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color.

5. Allow to cool on a wire rack until you are ready to eat.

Enjoy!

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Mary and Jim

Irish Soda Bread Recipe
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Ingredients
  1. 3½ cup all-purpose flour, plus extra for dusting
  2. 1 tsp granulated sugar
  3. 1 tsp baking soda
  4. 1 tsp salt
  5. 1½–2 cup buttermilk or soured milk (regular, soy or rice milk)
Instructions
  1. Preheat the oven to 450°F
  2. Sift the flour, sugar, baking soda, and salt into a large bowl.
  3. Make a well in the center of the dry ingredients and pour in most of the buttermilk, leaving about ¼ cup to use as needed. Using your fingers, bring the flour and liquid together, adding more buttermilk, if necessary. ***Don’t knead the mixture, or it will become heavy. The dough should be soft, but not too wet or sticky.
  4. When the dough begins to stick together and form a ball, remove it from the bowl and place it onto a floured work surface. Continue to bring it together a little more until it is able to be formed into a ball. Pat the dough down into a circle, about 1½ inches thick and cut a deep cross in it. Place on a baking sheet.
  5. Bake for 15 minutes. Turn down the heat to 400° for an additional 30 minutes. When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color.
  6. Allow to cool on a wire rack until you are ready to eat.
Notes
  1. ***Hint -- To make your own soured milk, gently heat milk until warm. Remove from the heat, add the juice of 1/2 lemon and leave at room temperature overnight
  2. Recipe Courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

30 thoughts on “Traditional Irish Soda Bread Recipe – No Yeast Or Kneading Required And Only 5 Minutes To Prepare!

  • November 30, 2016 at 7:30 pm
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    How many servings? I am making this for my classmates; there are 30 students.

    • November 30, 2016 at 9:48 pm
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      I would make 2-3 loaves depending on the age and size that you want to serve.

  • July 16, 2016 at 10:34 am
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    Wheat allergies, will rice or almond flour work??

    • July 17, 2016 at 8:03 am
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      Hi Cathy I have never tried it with rice or almond flour. If you do try it, let me know if it works!

  • April 23, 2016 at 9:44 am
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    have you the receipe for brown soda bread

  • April 2, 2016 at 7:29 pm
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    Can u make raisin filled cookies with that dough recipe

  • February 29, 2016 at 5:37 pm
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    Read this 20 minutes ago – It’s in the oven

    • February 29, 2016 at 6:13 pm
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      Fantastic! Let us know how it turns out!

  • February 13, 2015 at 7:15 am
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    Made the Irish soda bread and tweeked the recipe a little bit. Used 1 c. All purpose flour, 1 c. Gluten free flour and 1 c. Oats softened. Also added almond flour and coconut flour. The bread was great. Will add little more honey next time and soften the crust as it comes out of the oven with melted butter over top. Thank you so much for a wonderful yeast free recipe. God Bless you and your family as you travel down this wonderful road in life.

  • December 27, 2014 at 6:29 pm
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    My girls and I have been making this recipe since you posted it. It is Super Easy and Super Yummy! Thanks for sharing such a great recipe. We have two loaves in the oven right now baking to go with some hearty soup, just right for this cold winters day. Thanks The Murphy Girls.

    • December 28, 2014 at 8:29 am
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      I am so glad you like it and thank you so much for letting us know!!!

  • August 8, 2014 at 12:26 am
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    Oops, just read the first paragraphs again. NOW I get it. The sweeter version with raisins is the Americanized version! Sorry. I was up until 3am absorbed in your website, lack of sleep has left my brain groggy!

    • August 8, 2014 at 5:56 am
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      No problem at all Heather 🙂 And so glad you like the website!

  • August 8, 2014 at 12:23 am
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    Hello, found your site last night and here I am again today. Great site! In the top of this post you said this is an “Americanized” version with egg and butter. I don’t see those in the recipe list. Confused.

  • March 30, 2014 at 9:39 am
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    I have printed out your recipe & stuck it in my recipe book & looking forward to experiment with it, it is very exciting to find a no-yeast-bread recipe!
    Thanks for sharing this with the rest of us 🙂

  • March 27, 2014 at 9:25 am
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    I made this bread and we loved it! I thought it would turn out heavy but no it didn’t! Thank you for sharing this wonderful recipe!

  • March 26, 2014 at 4:09 pm
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    I made it last night for dinner as we were having guest. Was not sure if they would eat it as a lot of people are not eating bread.
    They loved it and we did too as we had not tried it yet.
    With butter and the strawberry jam recipe that I got of this site.

    • March 26, 2014 at 8:53 pm
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      That is so neat – you used two of the recipes 🙂 Glad they liked them and thank you for letting us know!

  • March 14, 2014 at 8:19 pm
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    Think I’ll give this a try – sounds so yummy.

  • March 14, 2014 at 11:31 am
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    Yummy, looks like a huge biscuit!! Will be trying this one for sure.

  • March 14, 2014 at 11:30 am
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    Thanks for recipe and memory trigger. My first husband and I owned an Irish pub in the US and we had soda bread on our menu. Also enjoyed it on my one adventurous trip to Ireland in the late 70s. I’ll make it using your recipe!

  • March 14, 2014 at 11:04 am
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    Thank you; just what I needed. I love soda bread, and I always buy it for this season, so now I can’t wait to make it myself, since you made it so easy.

  • March 14, 2014 at 10:57 am
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    Where is the egg and butter of the American style soda bread?

    • March 14, 2014 at 11:42 am
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      Nancy that is a different recipe — this recipe uses no butter or egg since it is the traditional Irish version.

  • March 14, 2014 at 9:38 am
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    It looks yummy and sounds easy to make. I will have to try it. We are expecting snow this weekend. thanks

  • March 14, 2014 at 9:09 am
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    Will be trying this tasty looking recipe!

  • March 14, 2014 at 8:55 am
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    Ha! Never mind. I see it now 🙂

  • March 14, 2014 at 8:55 am
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    What is the beginning temperature? (If I am to turn it DOWN to 400)

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