Servings
Font
Back
Irish Soda Bread with Buttermilk
5 from 15 votes

Irish Soda Bread with Buttermilk

Irish Soda Bread with Buttermilk blends flour, buttermilk, and baking soda to create a dense, hearty bread with a slightly crisp crust. Optional dried fruit like currants or raisins add bursts of sweetness, while the inclusion of butter and oil produces tender crumb and richness. The bread’s subtle tang from buttermilk complements savory or sweet meals, making it versatile for a variety of occasions.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 161 kcal
Course: Bread
Cuisine: European, American

Ingredients

  • 4 cups all-purpose flour spooned into the cup and leveled, sifted
  • 1/3 cup granulated sugar
  • 1 and 1/2 teaspoons baking soda make sure it's fresh and not out of date
  • 2 teaspoons kosher salt (or use 1.25 teaspoons of table salt)
  • 2 tablespoons butter cold
  • 1/4 cup vegetable oil I used light olive oil
  • 1 and 1/2 cups buttermilk
  • 1 large egg
  • 1 large egg yolk
  • 1 and 1/2 cups currants or raisins, or dried cherries (optional, Zante

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. Plump the raisins. (this step is optional) Bring a small pot of water to boil. Once boiling, turn off the heat, and add 1 and 1/2 cups raisins (or whatever dried fruit). Cover with a lid and let the raisins sit in the boiling water for about 10 minutes. When they are nice and plump, drain the raisins in the colander and let them drip dry for a bit.
  3. Sift the flour: Spoon flour into a one-cup measuring cup and use a knife to level off the top. Add the flour to a mesh strainer set over a large bowl. Stir until the flour is sifted through. Repeat until you have 4 cups of sifted flour in the bowl.
  4. Make the dough: Add 1/3 cup sugar, 1 and 1/2 teaspoons baking soda, and 2 teaspoons kosher salt to the flour. Use less salt if you don't have kosher salt.
  5. Use a pastry cutter to cut 2 tablespoons cold butter into the flour mixture.
  6. Add 1/4 cup oil in increments. Drizzle a bit over the flour, then use the pastry cutter to cut it in. Drizzle a little more and repeat. Do not smooth the dough with a spoon or try to blend it together. Use a cutting motion. Use a table knife if you don't have a pastry cutter.
  7. Add raisins. Once the raisins have plumped and drained a bit, add the raisins to the flour mixture and toss them in the flour. (raisins are optional)
  8. In a glass measuring cup, add 1 and 1/2 cups buttermilk. Add in 1 egg and 1 egg yolk. Whisk together until smooth.
  9. Add liquid. Add the buttermilk mixture to the flour and combine with a rubber spatula, folding gently until it comes together.
  10. Turn the mixture onto a floured surface and knead just once or twice to bring it together. Shape into a 6 or 7 inch circle. Shaggy dough is good, don't knead too much.
  11. Spread 1/2 tablespoon butter all over a cast iron skillet, or on the bottom of a baking sheet. Or you can line either pan with parchment paper.
  12. Transfer the loaf to the greased baking sheet or cast iron skillet. Use a serrated knife to slice an X into the top, about an inch deep, or even more. Don't be shy. This allows heat to penetrate to the center of the bread.
  13. Bake at 425 for 20 minutes, then cover the top loosely with foil, to prevent over browning. Continue baking for another 30-35 minutes. The total bake time should be 50-60 minutes. A skewer inserted into the center of the bread should come out with no wet batter. An instant read thermometer should reach 180 degrees F. The bottom of the bread will sound hollow when tapped.
  14. Brush the top of the bread with melted butter. Let cool on a wire rack before slicing. Spread with butter and jam! Or leave it plain and eat with Corned Beef and Cabbage and a side of Horseradish Sauce. SO. GOOD.

Notes

  • Dried fruit such as currants, raisins, or dried cherries can be used or omitted for a more savory bread.
  • Optionally, substitute 1 tablespoon of caraway seeds in place of dried fruit for a different flavor profile.
  • Ensure baking soda is fresh and not expired to achieve proper rise.
  • Sifting the flour before mixing gives a lighter bread texture.
  • Soaking dried fruit in hot water before adding helps keep the bread moist.

Nutrition Information

Serving 1slice Calories 161kcal (8%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 2g (10%) Trans Fat 0.1g (5%) Cholesterol 39mg (13%) Potassium 198mg (4%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 151IU (3%) Vitamin C 1mg (1%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 161

% Daily Value*

Serving 1slice
Calories 161kcal 8%
Carbohydrates 21g 7%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 39mg 13%
Potassium 198mg 4%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 151IU 3%
Vitamin C 1mg 1%
Calcium 45mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.