Irish soda bread

Irish soda bread

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(86 ratings)

By

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Cooking time

Takes 45-55 minutes

Skill level

Easy

Servings

Makes 1 loaf

Get the taste of Ireland with this fresh, no-fuss soda bread

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
296
protein
11g
carbs
56g
fat
5g
saturates
3g
fibre
5g
sugar
0g
salt
1.21g
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Ingredients

  • 250g plain white flour
  • 250g plain wholemeal flour
  • 100g porridge oats
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 25g butter, cut in pieces
  • 500ml buttermilk

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Method

  1. Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
  2. Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
  3. Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices – or simply slice across. Eat very fresh.

Recipe from Good Food magazine, February 2003

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Comments

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lockolegs's picture
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Just made this and used 450ml of milk with lemon juice instead of buttermilk. I also used virgin olive oil instead of butter. It looks the part (very rustic) and tastes ok with a bit of butter. I will definitely have another go at making this, probably adding a few olives or something similar.

I'll be taking some to work to have with soup for my morning break and will update my post asap.

trixierocket's picture
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This recipe was my first attempt at baking bread of any kind and I was surprised at how easy it was. I baked half quantities and used chopped walnuts instead of oats and soured milk instead of buttermilk and it turned out brilliantly. Both my partner and I were very impressed with the recipe and I will definitely make this again.

kikimac's picture
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This is a really great easy recipe, as i'm irish myself i've sampled numerous soda breads over the yrs but have to say this is my fav by far n all my family love it. I'm always getting requests for the recipe, even the mother in law was impressed by this n she's a brill cook!!

sean110202's picture
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This recipe is fantastic. I'm Irish and have tasted many different soda bread. The ingredients are spot on. The only thing one needs to be careful with is the amount of buttermilk one uses and not to over kneed the dough. I've made this recipe many times now and have found using just below 500ml of buttermilk keeps the consistency of the dough just right. I normally use 480 to 500ml. I bake at 200 degrees for between 35-40 minutes. The result is always perfect. My girlfriend had never had soda bread before and now is an avid fan!

perrettg's picture
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OMG Yum Yum Yum - this bread is gorgeous! I was a bit concerned how wet the dough was but the bread turned out beautiful! Will definitely be making this a regular!

odelle's picture
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Delicious!
I add 2 teasp. of salt,
2 0Z. Wheatgerm,
2 0Z. Bran,
2 teasp. Bicarb.
2 teasp. Cream of Tartar,
100g. Spelt flour (Doves),
100g. White Plain flour,
300g. Wholemeal plain flour,
2 tablespoons Medium Oatmeal,
Omit the porridge oats,
Mix carton buttermilk with plain yoghurt to make 500mls. Approx.
Rub in 1 0Z. Butter,

Bake in a deep 9" cake tin, 200 C. fan oven for 45 mins, then when well risen & browning, reduce heat to 180 C. for approx 40 mins. (Depending on the heat of your oven).
Remove from tin for last 10-15 mins until sounds hollow when knocked on the bottom.
A tasty, nutty flavoured, healthy loaf.
It's the only bread I eat....Wonderful!
Odelle.

phyrea's picture

I found the recepie to be VERY wet so I doubled the flour, which was too dry so added another 250ml buttermilk, which was perfect but made a LOT of bread. I'll test the recepie with 400ml buttermilk next time and see if that comes out better.

bennyhs's picture
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ooops...forgot to rate. 5*

bennyhs's picture
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Just baked my first ever loaf. Absolutely delicious and simple to make! I won't be going back to bland store bought bread anymore.

verschoyle's picture
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Excellent recipe, I use whatever I have in place of buttermilk, be it milk and lemon or sour cream, natural yoghurt, hazelnut yoghurt etc.. still works every time - very quick and very easy

kennedymf's picture

so in Canadian terms, 2 cups of flour, 2cups of ww flour, 1cup of rolled oats, 1/8 cup is 30 gms..2 cups of buttermilk!! making it now!!!

Mustardface's picture

Why not buy a scale with grammes and pounds and ounces on? Much easier than having to convert, Amazon has loads. Weighing ingredients really improves baking in my opinion and I grew up in the States, using cups.

corkwoman's picture
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Made this recently as I've discovered I have a yeast and dairy allergy. I used rice milk with lemon juice to get the buttermilk consistency. I would definitely reduce the amount of liquid as my dough was quite sloppy and made a flatter than normal bread. Still tasted great though. Tasted fab with your Carrot and Coriander soup.

star2501's picture
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This is my second time making soda bread, and this recipe is the best so far...absolutely gorgeous. Going to make broccoli soup in a minute to dunk it in!

scraggs7's picture

please can we have a GLUTEN FREE recipe for soda bread.

danthunder's picture
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Forgot to rate!

danthunder's picture
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This has worked perfectly each and every time I've tried it. In fact my mum's a bit miffed because she's been trying to find a good recipe for years and I did it first time out! Fantastic with soups and stews.

I often mix the dry ingredients together the night before and then in the morning I can mix in the buttermilk and have some fresh bread to take to work with me!

Not sure why people are having problems though, I've used the exact measurements provided and it's always the right consistency. Maybe some people are using large porridge oats which don't absorb the liquid as quickly?

harveyce's picture
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This recipe needs revising. At the least, it should warn about the quantity of liquid & say something like "add enough of the buttermilk to get a soft dough". At best, I'd advise reducing the quantity of buttermilk. I've ended up with a ghastly oversoft mess which no way would hold a round shape. It's a crime to waste ingredients in this way. For what it's worth, it's in the oven, spreading like a map of Europe over the baking sheet, but I am not at all pleased.

leahreeve@btconnect.com's picture

I feel so embarassed that everyone else succeeded where I failed.
I couldn't tap the bottom as it stuck like cement to the baking tray (yes, I floured it with plain!) The tray had to soak in the sink overnight :(

leahreeve@btconnect.com's picture

Hello,
I tried this recipe last night.
My uncooked result was quite dry, like normal bread dough, and took a lot of effort to bind together. (I use half butter milk and, because I didn't have enough, half greek yoghurt.) The end result was rather quite heavy. Should I have added more milk to make it bind easier and to avoid kneeding?

I also cooked it for an extra 15mins and it was still heavy. Would more cooking have improved it?

Tahnks for your advice.

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