Irish Soda Bread
Prep Time
Cook Time
Total Time
Type of recipe: Bread
Cuisine: Irish
Yield: 1 loaf
(All ingredients must be at room temperature unless otherwise noted)
  • 2 cups (280 g) wholemeal flour
  • 1½ cups (195 g) plain or all-purpose flour
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon salt
  • 1½ cups (360 ml) buttermilk
  1. Place the oven rack in the middle position and preheat the oven (electric) to 425 degrees F (220ÂșC).
  2. Lightly oil a baking sheet or large cake pan and set aside.
  3. In a large mixing bowl sieve all the dry ingredients together (flours, bicarbonate of soda, and salt) and gently mix with a whisk until totally combined.
  4. Using a rubber spatula or a wooden spoon, make a well in the centre. Then add the buttermilk (pour in a bit at a time until the dough is moist) and mix to form a sticky dough until it leaves the sides of the bowl (this is not a soft, elastic dough).
  5. Then transfer the dough to a lightly floured work surface and, using your floured hands, lightly shape into a ball as smooth as possible.
  6. Gently pat the dough to flatten slightly, cut a cross on top of the dough with a sharp pairing knife and sprinkle with a little extra flour.
  7. Place your bread on the prepared baking sheet or pan and bake for about 35 minutes. The bottom of the bread will have a hollow sound when tapped to show it is done.
  8. Remove from the oven and let it cool on a cooling rack away from air drafts (I must admit I just die for warm freshly baked bread).Eat that day or keep wrapped in a clean cotton kitchen cloth for 2-3 days.Firma Rosa M Lillo
- In order to keep your bread moist, lightly sprinkle the kitchen cloth with some water; this, also, absorbs the baking soda taste and keeps the bread fresh.
- Be sure to try any variations you can think of, such as seeds, raisins, different flour ratios, combination of different types of flours... Don't forget to tell me all about it!
- National (USA) bicarbonate of soda day: December 30th.
Recipe by Pemberley Cup & Cakes at