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Traditional Irish Soda Bread: Quick, Easy, No Yeast Baking

A rustic, round loaf of freshly baked soda bread sitting on a white plate, with a wedge cut out showing the soft interior crumb.

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Make this classic Irish soda bread with simple pantry ingredients. It is soft inside, crusty outside, and requires no yeast, making it a quick homemade bread perfect for serving with soup or butter.

Ingredients

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  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cups buttermilk
  • 1 tablespoon sugar (optional)
  • 1 cup raisins or currants (optional)
  • 1 tablespoon melted butter (for brushing)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly dust a baking sheet with flour.
  2. In a large bowl, whisk together the flour, baking soda, and salt. If using, mix in the sugar and raisins or currants.
  3. Make a well in the center of the dry ingredients and pour in the buttermilk all at once.
  4. Mix the ingredients quickly with your hands or a wooden spoon until just combined into a soft, sticky dough. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, about 1.5 to 2 inches thick. Avoid kneading.
  6. Place the loaf on the prepared baking sheet. Use a sharp knife to cut a deep cross into the top of the loaf, cutting almost to the bottom.
  7. Brush the top of the loaf lightly with melted butter.
  8. Bake for 30 to 40 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
  9. Transfer the soda bread to a wire rack to cool slightly before slicing. Serve warm.

Notes

  • If you do not have buttermilk, mix 1 3/4 cups of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • For a savory option, omit the sugar and raisins, and add 1 cup of shredded sharp cheddar cheese and 1 tablespoon of chopped fresh herbs (like chives or parsley) to the dry ingredients.
  • This quick homemade bread is best eaten the day it is baked.

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