Irish Soda Bread Recipe (2025)

FAQs

What makes Irish soda bread different? ›

Irish soda bread is prepared without yeast. Traditionally it has just four ingredients: flour, baking soda, salt, and buttermilk. The baking soda and buttermilk react to cause the dough to rise. In Ireland, soda bread is often made from stone-ground whole-wheat flour, though white flour versions are available.

It's important to remember no to overmix your ingredients. Irish Soda Bread is a dense bread, similar to a scone, but can easily become dry if overmixed. Quickly add the wet ingredients to a well you've made in the dry ingredients, and mix with your hands or a dough hook until it just comes together.

While soda bread is most famously attributed to Ireland, it was actually first created by Native Americans. They were the first to be documented using pearl ash, a natural form of soda formed from the ashes of wood, to leaven their bread without yeast. The Irish later discovered and replicated the process.

Healthy bread for yeast-free diets: Soda bread

This traditional Irish bread is made with wholemeal or white flour and buttermilk and baking powder rather than yeast, so ideal for people on yeast-free diets. Wholemeal varieties are healthiest. It's also super easy to make from home, try this simple soda bread recipe.

The slices are delicious simply spread with butter, jam, or marmalade. This bread can be toasted, too. Soda bread can be paired with any meal of the day. You can even bake it without the raisins to make a loaf to serve with savory dishes like soup, meat dishes, or to use for sandwiches.

I was always told that the cross on the top of Irish Soda Bread was to symbolize the Catholic faith of Ireland, and the Gaelic Cross. Some say it kept the Devil out, but that is what a cross is supposed to do also. Turns out that is true but more importantly, it helps in the baking of the bread.

Tightly wrap your leftover bread and place it in an airtight container. There's no need to refrigerate. As for how long soda bread lasts: Irish soda bread tends to dry out faster than other breads. The bread will be good for 3-4 days or up to three months if frozen.

If your soda bread is coming out crusty on the outside but raw in the middle it's most likely because you are not cutting deep enough into the bread. Solution: Shape into a circle and make sure to flatten out the circle some before cutting a cross between 2/3 to 3/4 of the way down in the dough.

What would make soda bread chewy or gummy? Too much liquid added, or it hasn't been baked enough. It should go on the top shelf of the oven and it should be baked for at least 30-35 minutes.

Soda Farls is a term used in Scotland and in Ireland (mainly in Ulster I think) for a type of soda bread which traditionally has a cross cut into the dough cut into 4 pieces before cooking on a hot griddle, and then is split into fours.

Is soda bread Irish or Scottish? ›

Its origins date back to Native Americans before European colonization. Native Americans made “soda bread” using ash (a forerunner to baking soda) instead of traditional leavening agents like yeast. Soda bread was adopted in Ireland in the 1800s due to increased poverty and hunger after the potato famine.

This produces a rather dense bread that's absolutely delicious slathered in butter (particularly Irish butter, and perhaps with some jam). Even more so than yeasted breads, Irish soda bread doesn't have an especially long shelf life — it's best enjoyed the day it's made.

Irish Tea Time: Enjoy Irish Soda Bread smeared with creamy Irish butter and your favorite jam or marmalade. Lemon curd and traditional clotted cream also go well with the bread's dense crumb and tangy buttermilk flavor. Serve it alongside your favorite brewed tea.

Soda bread

"When people feel unwell after eating bread, they often blame gluten, but many times it's due to a yeast intolerance," says nutritional therapist Lucia Stansbie of foodpowernutrition.com. "Soda bread is a good choice as baking soda is used instead of yeast, causing less bloating."

Both types of bread use flour and contain refined carbohydrates. Sourdough bread would be considered healthier in the fact that it is a fermented food with lower gluten levels, making it easier to digest.

The baking soda does the job of yeast and makes the bread rise. Since it's not as powerful as yeast, the bread is dense rather than fluffy. It's beautiful and delicious!

The main difference between sourdough bread and soda bread is in its leavening agent – sourdough bread rises due to the gasses released from yeast and bacteria fermentation, while soda bread rises from the gasses produced during the chemical interaction between baking soda and acids in the dough.

The buttermilk contains lactic acid, which reacts with the baking soda to form bubbles of carbon dioxide. Other ingredients can be added, such as butter, egg, raisins, or nuts.

This quick and easy bread gets all of its rise from baking soda and buttermilk. Just like a biscuit, it's flaky on the outside and tender and soft on the inside. It's a delicious, quick bread! Bake your Irish Soda Bread is a delicious, slightly sweet, biscuit-like bread.