Description
Traditional Irish Soda Bread is a hearty, rustic loaf made with simple ingredients like flour, baking soda, salt, and buttermilk. This quick bread uses baking soda as a leavening agent instead of yeast, making it a fast and easy bread to prepare. The crust is deeply golden and crisp, while the inside remains tender and slightly dense. Perfect served warm with butter, this classic bread is a staple in Irish cuisine.
Ingredients
Units
Scale
Dry Ingredients
- 3 1/2 cups (420 g) unbleached all-purpose flour
- 3/4 teaspoon kosher salt (3 g)
- 3/4 teaspoon baking soda
Wet Ingredients
- 1 1/2 cups (337 g) buttermilk
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper and set it aside to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, kosher salt, and baking soda thoroughly to evenly distribute the leavening and salt.
- Add Buttermilk and Combine: Using a wooden spoon, create a well in the center of the dry ingredients. Pour the buttermilk into the well and gently stir from the center outwards until the dough just starts to come together; it will be shaggy and sticky, which is expected.
- Knead the Dough: Lightly flour a clean work surface and transfer the dough onto it. Gently knead the dough about 4 times with your hands just until it comes together and the surface appears smoother. Avoid over-kneading to keep the bread tender.
- Shape the Loaf: Use your palms to shape the dough into a round loaf. Place it onto the prepared baking sheet. Lightly sprinkle the top with flour.
- Score the Loaf: Using a sharp chef’s knife, cut a deep ‘X’ across the top of the dough. This allows steam to escape and helps the bread bake evenly.
- Bake at High Temperature: Immediately place the loaf in the preheated oven and bake at 450°F for 15 minutes to develop a crust.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 400°F (204°C). Rotate the baking sheet 180 degrees for even baking and bake for an additional 25-30 minutes until the loaf is deeply golden brown.
- Cool and Serve: Remove the bread from the oven and allow it to cool on a rack for at least 20 minutes. Serve warm, preferably with Kerrygold Salted Butter for an authentic experience.
Notes
- Do not over-knead the dough to avoid a tough bread.
- The buttermilk activates the baking soda, so make sure it’s fresh for best rise.
- Scoring the dough is important as it helps the bread expand properly in the oven.
- The bread is best eaten the day it is baked but can be stored in an airtight container for up to 2 days.
- For a traditional touch, serve warm with salted butter such as Kerrygold.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 10mg
