Serves 1
120 min
Real Irish Soda Bread
Recipe GLPR10c43a5d7e808a
A traditional Irish soda bread made with just four simple ingredients: flour, salt, baking soda, and buttermilk. This rustic loaf requires no yeast or commercial rising agents—the chemical reaction between the acidic buttermilk and baking soda creates the lift. The result is a dense, tender crumb with a crispy crust, perfect for slicing and enjoying warm with butter.
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Ingredients
15 ounces All-purpose flour
1¾ teaspoons Kosher salt
1⅛ teaspoons Baking soda
18 ounces Lowfat cultured buttermilk, well shaken
Directions
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly dust it with flour.
In a large bowl, whisk together the flour, salt, and baking soda until evenly combined.
Make a well in the center of the flour mixture and pour in the buttermilk. Using a wooden spoon or your hand, gently stir the buttermilk into the flour, mixing just until a shaggy dough forms. Do not overwork the dough; it should remain slightly rough and lumpy.
Turn the dough out onto a lightly floured surface and gently knead it 2 to 3 times, just enough to bring it together into a rough ball. Shape it into a round loaf about 7 inches in diameter.
Place the loaf on the prepared baking sheet. Using a sharp knife, cut a deep X across the top of the loaf, cutting about halfway through the bread.
Bake for 40 to 45 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 200°F (93°C).
Transfer the bread to a wire rack and let it cool for at least 20 minutes before slicing. Serve warm or at room temperature.
