Irish soda bread

Irish soda bread

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(83 ratings)

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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

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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dr-nickyboi44's picture

I normally make normal bread with yeast but had run out of yeast so made this with 250g of Plain flour and 250g Bread flour plus all the other ingredients. I made butter milk with 500ml of semi skimmed milk and white wine vinegar (left for 5-10 mins) to turn it into buttermilk. The result? Fantastic!!! The family love it and I continue to make it. The oats are a nice touch which give great texture.
The good old Irish they are soooooo clever :-)

mounses2's picture
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This was my first bread making attempt and it turned out brilliant. As with other people's comments, it was a a very wet recipe but I read in other recipes to handle as little as possible so I just mixed, divded in half and put the two loaves in the oven. Delicious smell in the kitchen for a Sunday morning brunch.

mitchiemoo's picture
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Made this recently and used ingredients as shown. Made 2 loaves as there was ample dough. At the end of stated cooking time I tapped the bottoms and decided they could do with another 5 minutes. Turned out perfect and not too salty like some loaves. Could hardly wait for them to cool down before tucking in. Froze the other loaf in portions. Am about to make another lot today. I will use this receipe regularly plus will probably experiment with different flours. Thanks for the nice easy recipe.

beadies4's picture
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D'oh! Here is my rating, forgot it in excitement in leaving the first comment.

beadies4's picture
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I used Doves Farm Bread Flour and wholewheat flour as I am off the white refined stuff for candida, and it turned out great! Moist and chewy whilst still warm from the oven, I thought that it might be a bit dry from not using all gluten, but it wasn't the case.

I also replaced the buttermilk with Tesco's Value Natural Yogurt and again, the result is awesome. Very happy in fact : )

siobhanh's picture
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Sorry was ahead of myself, left wrong feedback for this earlier. v sorry

siobhanh's picture
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Lovely recipe, will definitely be making again. Just added a bit of chile powder to give it a bit more of a kick, but thats my personal taste.

martianpoolwoman's picture

This is as good as you find in Ireland and is lovely warm with butter or with leek and potato soup.(BUt the cross was meant as sign of the cross ; not concerning the wee folk) lovely recipe !

oliviaknf's picture

Cmcewan you are very silly! I tried this and it turned out lovely and my family extremely enjoyed it!!! I am extremely happy! :) x

littleroto's picture
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just made this for the first time. I used natural yogurt rather than buttermilk and no butter as I'm on a diet, but I used abit of olive oil instead. it worked fine and turned out very good for a first attempt, it's quick as well!

lizscarboro's picture
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Fantastic recipe. Looks, smells and tastes exactly like proper Irish soda bread. I panicked when I had a bowl of glue, but kept stirring with my knife and suddenly it all came together into a proper dough.

rmellor18's picture
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Really tasty, lovely toasted with honey! Recipe is very simple, I halved everything and baked for 30 mins, it worked out great.

susie007's picture
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This is so easy and tastes great. Lighter than shop bought.
I covered the bread with a tea towel but it still formed a crust. Didn't matter though as it was so good!

numnahmoon's picture

Recipe produced a perfect soda bread. Yumm!

louiseprice789's picture
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Absolutely yummy recipe and so so easy to make! I have been eating my (irish born) mother-in-law's version for years and never felt it was anywhere near as good as the bought stuff (it comes out like a doorstop - so tough and strongly tasting of soda..), which was such a shame as homemade fare is usually so much better. Well I've found the ultimate recipe now (ie this one!), which I cooked for her on sunday. She did say she enjoyed it but I noticed she didn't ask for the recipe (although did grudgingly ask for a few details of it). Father-in-law loudly said it was the best bread he'd eaten. Tee hee.

thabo83's picture
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Simple recipe for a great "brings me back home" loaf! I am cautious about the consistency of the mix so try to keep it sloppy enough to settle yet elastic enough to pick up with one hand... turns out perfectly! I do suggest a bit longer in the oven.

Porkybaby: Tin is fine, just coat the tin with the plain flour then sprinkle more on top of the mix in the tin.

4 stars as I never give 5!

boscad's picture

Re - porkybaby - bake in a loaf tin?
Haven't tried this but I would suggest using the given oven setting for 20mins, then dropping by about 20degC for another 20 to 25 mins. If you fail to leave it longer (than the original recipe suggests) it may not cook out the flour all the way through.
Just a thought....

porkybaby's picture

Can I bake this bread in a loaf tin?

helenrb's picture

I made this last night for the first time. I'm in Canada and so wasn't used to the measurements -- I am not sure what I did wrong, but I only ended up adding half the buttermilk because it was already so liquidy. It still turned out reasonably well, but not great. I'll have to get a scale next time and make sure everything is exact.

samstone6's picture

Tried it ate it loved it as did all the family. Will make again and again. Don't know how cmcewan got a bowl of glue but I would try it again cos it's great.

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