Irish Soda Bread
User Reviews
5
Irish Soda Bread
Description
Irish Soda Bread uses both whole wheat and all-purpose flour for a hearty texture, balanced by the mild sweetness of sugar. Baking soda reacts with the buttermilk's acidity to leaven the bread without yeast, making it a quick bread. The dough is combined with beaten egg and buttermilk, then kneaded lightly to form a round loaf. A cross is cut on the top to aid baking and create its distinctive look.
It bakes at 375°F until brown and hollow sounding when tapped, offering a crusty exterior with a firm but tender interior. The bread's simple ingredients yield a mildly sweet, slightly tangy flavor from the buttermilk, making it satisfying with butter or alongside soups and stews.
Irish Soda Bread is best eaten fresh, but leftovers can be stored for a few days and are excellent toasted or warmed. Adding raisins or currants is a common optional variation to introduce subtle sweetness and texture.
The recipe provides a substitution for buttermilk by acidifying milk with vinegar or lemon juice. The bread benefits from slight kneading and is baked on parchment for an easy release and crust development.
Ingredients
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk divided, or as needed
- 1 egg
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking soda, and salt.
- Add the egg and half of the buttermilk to the flour mixture. Stir to combine.
- Continue adding the remaining buttermilk a little bit at a time, stirring just until the dough holds together. Turn the dough onto a floured surface and knead it a couple of times.
- Form the dough into a 9-inch circle. Using a sharp knife, cut a cross shape ½-inch deep across the top.
- Transfer the dough to a parchment paper lined baking pan.
- Bake the bread for 45-50 minutes or until lightly browned. The bread should sound hollow when tapped.
- Allow the bread to cool for at least 10 minutes before slicing and serving.
Notes
- Substitute buttermilk by adding 1 ½ tablespoons of white vinegar or lemon juice to 1 3/4 cups milk; let sit 5 minutes.
- Soda bread tastes best fresh but keeps up to 3 days in an airtight container.
- Reheat or toast leftovers to revive texture and flavor.
- Optional add-ins include 1/2 cup raisins or dried currants for sweetness and chew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 175 | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 17mg | 6% |
| Sodium | 226mg | 9% |
| Potassium | 141mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 71IU | 1% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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