Jan's Irish Soda Bread

"Irish Soda bread that is quick and easy. The light rye flour gives it a flavour similar to the bread served at the Outback Steak House . Great accompaniment for soups and stews."
photo by tiina r. photo by tiina r.
photo by tiina r.
Ready In:
1hr 5mins
1 large loaf




  • Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl.
  • Mix the egg with the buttermilk and stir into the dry ingredients just to blend.
  • Dust the counter with oatmeal flakes.
  • Turn out dough and knead about 10 times to cover with flakes and form a round ball.
  • Place on buttered cookie sheet, cut a cross lightly on top of loaf and bake at 375 for 45-50 minutes or until it sounds hollow when tapped on the bottom.
  • If you don't want to use rye flour, use whole wheat.
  • It works just as well.

Questions & Replies

  1. Can this be frozen?


  1. This recipe is a keeper for me. I made it with the rye flour and added 1 teaspoon caraway seeds. Delicious and moist.
    • Review photo by tiina r.
  2. Thank You! Really good - this was the only Irish Soda Bread recipe I found on Recipzaar with both rye flour and oatmeal. Very easy as well. I will make this again!!
  3. Thanks for a great recipe. We enjoyed it so much that I went out and bought more flour and plan to make this recipe instead of using store bought. I also had trouble kneading the dough as it was too sticky. I also added another cup of flour and even though it still seemed to moist I put it in the oven - and it turned out lovely. It's a keeper..
  4. the best and easiest i have ever made. my hubby is fussy with his bread and this one is now made so i do not have to buy shop bread. great taste and texture.
  5. This bread turned out well in the end with a good tender texture, crusty exterior and lovely flavor. I had some trouble making it though. I tried to dump the bread out to knead it, but it was soooo sticky- almost like a thick batter rather than a dough. I added about a cup more flour, it was still sticky, but I managed to get the outside coated enough with flour and oats to get it in the oven. I baked on my baking stone rather than on a sheet, which worked very well. It turned out great, but next time I will be prepared to up the flour or just use less buttermilk. I decided to check out some other recipes to compare and lot of other soda bread recipes call for larger amounts of flour for the same amounts, proportionally of wet ingredients. I did add 1 tsp caraway seeds, which gives a lovely flavor. I had with Honey Baked Lentils #58598, which was a lovely meal altogether. Thanks for a nice bread!



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