Irish Soda Bread: A Rustic, No-Fuss Classic

Irish Soda Bread

Let’s talk about Irish Soda Bread—the cozy, no-yeast wonder that brings warmth to any table.

Whether you're a seasoned baker or a kitchen newbie, this recipe is your shortcut to a golden, crusty loaf that’s as easy as it is satisfying.

With its crunchy exterior, tender crumb, and delightful tang, this bread pairs perfectly with butter, soups, or just a drizzle of honey.

Best of all? No kneading, no waiting for dough to rise, just pure baking magic in under an hour.

How to Make It

Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.

Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking soda, and salt until evenly combined.

Incorporate the buttermilk
Slowly pour the cold buttermilk into the dry mix while stirring with a wooden spoon. The mixture should look shaggy and slightly sticky.

Shape the dough
Lightly flour a clean surface and turn out the dough. Use floured hands to gently shape it into a rough ball, being careful not to over-knead.

Score the dough
Transfer the dough onto a parchment-lined baking sheet. Use a sharp knife to cut a deep 'X' across the top of the dough, about ½ inch deep, to help it bake evenly.

Bake to golden perfection
Place the loaf in a preheated oven at 425°F (220°C). Bake for 35–40 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Cool before serving
Remove the bread from the oven and allow it to cool slightly on a wire rack before slicing. Serve warm with butter or your favorite spread.

Pro Tips

• Keep it cool: Use cold buttermilk to ensure the baking soda activates properly.
• Don’t overwork the dough: Less mixing means a softer, more tender crumb.
• Customize the flavor: Add raisins, caraway seeds, or a touch of honey for a unique twist.
• Serve it warm: This bread is at its best fresh out of the oven with a pat of butter melting into every slice.

Storage

• Room Temperature: Wrap in a clean tea towel and store in an airtight container for up to 2 days.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and warm in the oven before serving.