Serves 8
55 min
Irish Soda Bread
Recipe GLPRe679a3308dca14
A rustic Irish soda bread made with a blend of white and wholemeal flours combined with hearty oats. This quick bread relies on baking soda and buttermilk to rise, creating a tender crumb with a slightly crusty exterior. Perfect served fresh and warm, broken into wedges.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
250g plain white flour
250g plain wholemeal flour
100g porridge oats
1 teaspoon bicarbonate of soda
1 teaspoon salt
25g butter, cut into small pieces
500ml buttermilk
Directions
Preheat your oven to 200°C (400°F / gas mark 6 / fan 180°C). Lightly dust a baking sheet with flour. In a large mixing bowl, combine the white flour, wholemeal flour, oats, bicarbonate of soda, and salt. Using your fingertips, gently rub the butter pieces into the dry mixture until it resembles breadcrumbs.
Pour the buttermilk into the flour mixture and stir quickly with a table knife until the ingredients are just combined. Using your fingertips, very gently bring the dough together with minimal handling—avoid overworking it. Shape the dough into a flat, round loaf approximately 20cm (8 inches) in diameter.
Place the shaped loaf onto the prepared baking sheet. Using a sharp knife, cut a deep cross into the top of the loaf, dividing it into quarters. This traditional scoring allows the bread to cook through evenly.
Bake for 30–35 minutes until the bottom of the loaf sounds hollow when tapped. If the bread is not fully baked after this time, carefully flip it upside down on the baking sheet and bake for a few minutes longer.
Transfer the baked loaf to a wire cooling rack. Cover it with a clean tea towel to keep the crust soft and tender as it cools. Allow the bread to cool completely. To serve, break or cut the loaf into 8 wedges or slices. Enjoy while fresh.
