Tuesday, August 5, 2008

Irish Soda Bread


Bread making does not get any easier than this, seriously it doesn't, and this bread is so YUMMY. Of course I am not Irish so perhaps it's not like it should taste, but if loving it is wrong, I don't want to be right. Let's just get started shall we?
This is a traditional recipe, no eggs, no sugar, no nuts, dates or anything like that... however since it's so easy it's also easy to tweak. Like for DH? He likes grains and whole wheat flour so next time I will add some flax seed and nuts and use whole wheat flour, easy peasy.
This also freezes well in slices or as a whole loaf.
Here's the process, scroll down for the full recipe.


Grease and flour the pan or Dutch oven. Preheat the oven to 425 degrees, you can do this now there is no yeast so no time needed for rising.
Combine all the dry ingredients in a bowl, mix well and put a well in the center.

Gradually stir in the buttermilk with a wooden spoon, you may or may not use all of it. I actually used two tablespoons more. Go figure, you can tell my looking at the dough, it shouldn't be too wet or sticky.
So it should like about like this- soft but still able to keep it's shape, take it out of the bowl and knead it into a ball lightly. You don't really need to knead this but four or five times.

Shape into a ball as much as you can. Place it in the dutch oven.


Cut the top with a sharp knife, just two slits is fine.



Cover and bake for 30 minutes.


Uncover and bake for 15 minutes more.

See? It's so easy! Take it out of the Dutch oven and let it cool. Cover with a kitchen towel and sprinkle with a little bit of water to keep it moist. Irish soda bread only lasts a couple of days perhaps a few.


It makes for a yummy lunch with cheese and fruit. YUM. The girls and I like it with fennel, dill and garlic dipping oil.


Irish Soda Bread

4 cups flour- all purpose
1 teaspoon baking soda
1 teaspoon salt
14 oz buttermilk
I baked this in my dutch oven, but the original recipe also said you could bake it in a round cake pan and cover it with another pan to keep the moisture in.


  1. Grease and flour the pan or Dutch oven. Preheat the oven to 425 degrees.
  2. Combine all the dry ingredients in a bowl, mix well and put a well in the center.
  3. Gradually stir in the buttermilk with a wooden spoon, you may or may not use all of the buttermilk.
  4. The dough should be soft but still able to keep it's shape.
  5. Take it out of the bowl and knead a few times into a ball. You don't really want to knead this, just shape the ball.
  6. Shape into a ball as much as you can.
  7. Place it in the dutch oven.
  8. Cut the top with a sharp knife, just two slits is fine.
  9. Cover and bake for 30 minutes.
  10. Uncover and bake for 15 minutes more.
  11. Take it out of the Dutch oven and let it cool.
  12. Cover with a kitchen towel and sprinkle with a little bit of water to keep it moist. Irish soda bread only lasts a couple of days perhaps a few. It does freeze well. 
*I never have buttermilk on hand, I used regular milk with some vinegar in it
*I have also used part whey leftover from yogurt making, and milk.

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