Description
Traditional Irish Soda Bread is a quick and easy bread made with simple pantry staples like all-purpose flour, whole wheat flour, baking soda, salt, butter, and buttermilk. This bread has a tender crumb with a slightly crispy crust and is perfect served warm with butter and jam or alongside hearty meals like eggs and corned beef hash.
Ingredients
Scale
Dry Ingredients
- 3 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1½ teaspoons kosher salt
Wet Ingredients
- 2 tablespoons unsalted butter (melted and cooled)
- 1¾ cup low-fat buttermilk
Instructions
- Preheat the oven: Move the oven rack to the lower third position and preheat the oven to 450°F (232°C). This ensures there is enough heat for a golden crust.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and kosher salt until evenly mixed.
- Add wet ingredients: Pour the melted and cooled butter along with the low-fat buttermilk into the dry ingredients. Use a rubber spatula to mix until the dough just comes together and is incorporated.
- Knead the dough: Dust your hands with flour and knead the dough gently for about 1 minute, either in the bowl or on a floured surface, to bring the dough into a smooth ball without overworking it.
- Shape and score: Form the dough into a round ball and place it on a piece of parchment paper. Lightly sprinkle the top with flour and score a deep “X” on top using a sharp knife. This allows the bread to expand properly during baking.
- Transfer to Dutch oven: Using the parchment paper, carefully lower the dough into a round Dutch oven or heavy oven-safe pot with a lid.
- Bake covered: Cover the Dutch oven with its lid and bake for 40 minutes. Baking covered traps steam which helps develop a tender crumb.
- Bake uncovered: Remove the lid and continue baking for an additional 10 minutes or until the crust is golden brown and crisp to your preference.
- Cool the bread: Carefully lift the bread out of the Dutch oven using the parchment paper and transfer it to a wire rack to cool completely. This prevents sogginess and preserves crust texture.
- Slice and serve: Once cool enough to handle, transfer the bread to a cutting board and slice into 10 portions. Serve warm with softened salted butter, jam, or alongside your favorite breakfast dishes.
Notes
- Irish Soda Bread is a quick bread that relies on baking soda as the leavening agent, so it requires no yeast or rising time.
- The texture is soft and biscuit-like inside with a crisp crust on the outside.
- Using a Dutch oven helps retain moisture and produces a tender crumb and crispy crust.
- Serve warm for best flavor, spread with salted butter and jam, or toasted with eggs and corned beef hash for a traditional Irish breakfast.
- Make sure to score the top with an “X” before baking to help the bread expand and cook evenly.
Nutrition
- Serving Size: 1 slice
- Calories: 214 kcal
- Sugar: 2 g
- Sodium: 504 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 8 mg
