Authentic 4-Ingredient Irish Soda

The smell of this bread baking triggers something primal in me, like my kitchen has suddenly transformed into a cottage on the Irish coast. There is no waiting for yeast, no hours of rising, just the satisfaction of mixing something with your own hands and having warm bread forty five minutes later.

My grandmother kept buttermilk in her fridge for exactly two reasons, this bread and pancakes. I still laugh remembering the time I tried making this with regular milk and ended up with a dense, sad puck that even the dog turned his nose up at.

Ingredients

• All purpose flour: The backbone of the loaf, providing structure and that classic bread texture we all crave
• Baking soda: Works instantly with the buttermilk to create the rise, so measure accurately
• Fine sea salt: Enhances flavor and helps strengthen the gluten structure for better texture
• Buttermilk: The acidity activates the baking soda and creates that signature tender crumb

Instructions

Preheat the oven:

Get your oven to 425°F and line a baking sheet, creating a hot environment for immediate rise

Mix the dry ingredients:

Whisk flour, baking soda, and salt in a large bowl until everything is evenly distributed

Combine and form dough:

Pour buttermilk into the center well and stir gently until a shaggy dough comes together

Shape the loaf:

Turn onto a floured surface, lightly knead just until combined, then form a round flattish loaf

Score and bake:

Cut a deep X in the top and bake 30 to 35 minutes until golden and hollow when tapped

Pin Recipe

This bread has become my go to when friends are having a rough week. Something about tearing into a freshly baked loaf together makes conversation flow easier and problems feel smaller.

Making It Your Own

Half whole wheat flour adds nutty depth while keeping the texture light. A handful of raisins or caraway seeds transforms this into something entirely different but equally wonderful.

The Buttermilk Secret

Real buttermilk makes a difference you can taste. In a pinch, mix regular milk with vinegar and let it sit for five minutes, but keep real buttermilk on hand for the best results.

Serving Suggestions

Warm from the oven with salted butter melting into every crevice is perfection. This bread also shines alongside a hearty stew or as the base for an open faced sandwich.

• Best eaten the same day but makes excellent toast the next morning
• Wrap leftover slices in foil and reheat in the oven to refresh the crust
• Freeze extra loaves wrapped tightly in plastic for up to three months

Pin Recipe

There is something deeply satisfying about bread that requires nothing more than flour, buttermilk, and a hot oven. Simple does not mean basic, sometimes it means perfect.

Recipe FAQs

→ What gives Irish soda bread its rise without yeast?

Baking soda reacts with the acidity in buttermilk, producing carbon dioxide that helps the dough rise and develop a tender crumb.

→ Can I substitute buttermilk in this bread?

Yes, combine milk with lemon juice or vinegar and let it sit for five minutes to create a similar acidic component.

→ How do I know when the bread is fully baked?

The crust will be golden, and when tapped on the bottom, it should sound hollow, indicating it’s cooked through.

→ Is the dough supposed to be kneaded extensively?

No, knead just until the dough comes together to avoid a dense loaf; over-kneading can toughen the texture.

→ Can I use whole wheat flour instead of all-purpose?

Yes, substituting half of the all-purpose flour with whole wheat flour adds richer flavor and more fiber.