By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
159 cal · 120 min
Real Irish Soda Bread
Recipe GLPR5bf5699a963202
A traditional Irish soda bread made with just four simple ingredients: flour, salt, baking soda, and cultured buttermilk. This rustic loaf has a tender crumb and slightly tangy flavor from the buttermilk, with no eggs, butter, or sugar. A cross is scored on top before baking, giving it authentic charm. Perfect for serving alongside soup, stew, or simply with butter.
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Ingredients
3 cups All-purpose flour
1¾ teaspoons Kosher salt
1⅛ teaspoons Baking soda
2¼ cups Low-fat cultured buttermilk, well shaken
Directions
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
Create a well in the center of the flour mixture and pour in the cultured buttermilk. Using a wooden spoon or your hands, gently mix until a shaggy dough forms. Do not overwork the dough; mix just until all the flour is incorporated and no dry patches remain.
Turn the dough out onto a lightly floured work surface. Gently knead for a few seconds to bring the dough together into a rough ball. The dough will be slightly sticky and loose.
Shape the dough into a round loaf approximately 7 inches in diameter. Place it on the prepared baking sheet.
Using a sharp knife, score an X across the top of the loaf, cutting about ¼ inch deep. This traditional marking helps the bread bake evenly and allows steam to escape.
Place the loaf in the preheated oven and bake for 40–45 minutes, until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Transfer the baked soda bread to a wire rack and allow it to cool for at least 30 minutes before serving. This cooling time allows the interior to set properly.
Comments
This is a four-ingredient bread that hits the fundamentals right. Buttermilk is consistent at Harris Teeter, Food Lion, Kroger, and Walmart; flour, salt, and baking soda are staples everywhere. Active hands-on time is closer to 15 minutes, though the 120-minute figure is honest if you count the full bake-and-cool window, making it realistic for a weeknight prep. A whole loaf costs under three dollars, and leftovers slice and toast beautifully for days. The only mild friction is that soda bread works best same-night while still warm—reheated slices are decent but lose some character—and it's genuinely better made fresh than planned for a weekday dinner three days out.
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