Irish soda bread

Irish soda bread

  • 1
  • 2
  • 3
  • 4
  • 5
(103 ratings)

Takes 45-55 minutes

Easy

Makes 1 loaf
Get the taste of Ireland with this fresh, no-fuss soda bread

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal296
  • fat5g
  • saturates3g
  • carbs56g
  • sugars0g
  • fibre5g
  • protein11g
  • salt1.21g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g plain white flour
  • 250g plain wholemeal flour
  • 100g porridge oats
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp salt
  • 25g butter, cut in pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500ml buttermilk

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
tractorgal
17th Mar, 2016
If you can't get buttermilk try fat free natural vogurt and milk
Sally35
17th Oct, 2015
5.05
Great bread - all the taste, without yeast or having to prove the loaf! I added cracked black peppercorns in mine......next time adding chopped walnuts and feta cheese. Love the crust on this bread too. Ideal to go with a bowl of soup, just made celery and potato - so good.
vixvix
5th Oct, 2015
5.05
Very tasty and nice texture. Goes well with soup. Very easy to make.
aboyd
12th Aug, 2015
Hi, In Northern Ireland we call this Wheaten Bread. Eventually found this recipe but maybe you should put "(Wheaten Bread)" beside the title to allow more people to find it :) Going to try out this recipe next!
Jordannak
21st Mar, 2015
2.55
I and my family found this bread much too salty with the 1 tsp of salt. The bread itself was quick and easy to make, had a nice moist texture and went well with stew. It was a little bland so I would try adding herbs if I make it again.
sarahleetes
23rd Mar, 2016
I only used Half teaspoon of salt after your comment and it was fine!
superlambanana
7th Mar, 2015
5.05
Made this following the recipe exactly. Very good and delicious. Looks like on picture. Baked it for 40 minutes on a pizza stone on 180 (I have an oven thermometer), the last five minutes bottom up.
breadmakernew
7th Feb, 2015
First time making this bread it was easy to make, it tasted great and lasted a week without drying out or going stale. I was able to get buttermilk from Tesco's and Asda, in asda look under the polish food section, i found it there or ask in store for buttermilk. I am unable to eat bread because of acid re-flux, but I was o.k with this bread I will be making this bread from now on to eat.
breadmakernew
7th Feb, 2015
n well with soup
breadmakernew
7th Feb, 2015
I made this bread the other day, it was easy to make and I was able to get all the ingredients. The bread lasted for a whole week without drying out or going stale. There are a lot of breads I cannot eat, owing to having stomach problems, acid re-flux I was able to eat this bread and I was o.k.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.