Prep 10 mins
Cook 45 mins
An authentic Irish soda bread, which is leavened by the combination of buttermilk and baking soda. The round loaf is tender, compact and slightly moist. It has a rustic crust and characteristically has an X slashed on top. I like to make this to go with stew, especially when I don't have time to make a yeast bread.
- Preheat the oven to 375 degrees and grease a baking sheet or 8 inch round pan.
- Mix the flour, salt and baking soda; add the buttermilk and stir briskly with a fork until the dough holds together in a rough mass.
- Knead on a lightly floured board for about 30 seconds, then form into an 8 inch round, about 1 1/2 inched thick.
- Slash a large 1/4 inch deep X across the top and bake for 45-50 minutes, until browned and the X has spread open.
- Cool on a rack, then wrap in a slightly damp towel and let rest on the rack for at least 8 hours (although we often eat it as soon as it cools).
Great Soda Bread recipe! Makes a very traditional loaf with no fuss and no corrupting raisins, seeds, and extra stuff. We had our with soup for dinner.
This was a wonderful recipe. I made some for St Paddy's day after I left my Irish cookbook overseas and it looked almost identical to that recipe so I gave it a go! I was very happy!
Never had Irish Soda Bread before so I can't comment how this matches up to others. I can say that this was super easy to prepare and resulted in what I would call a moist but very dense peasant bread. The crust while chewy and firm is not crusty flaky but great for dunking or other times where you need bread with integrity, I made two smaller loaves - one plain and one with golden raisins and nuts - both were served for breakfast with butter and fruit spread. I think this would make an excellent bread for some nice rustic sandwiches or with a hearty soup or stew. Thanks Kaarin!