This easy Irish soda bread comes together with just a handful of ingredients, no yeast required. A rustic, tender loaf with a crisp crust, perfect served warm with butter or alongside a hearty Irish Lamb Stew.
This soda bread recipe is easy to follow, perfect for beginners and professional bakers alike. Saint Patrick’s Day is just around the corner, so put your apron on and let’s bake some bread!
Every time I post a bread recipe I feel that I must start by acknowledging that I am not a baker. I truly don’t find that the title fits me like Cinderella’s shoes. However I loooooove to bake and I try really hard to test my recipes over and over before it is out into the world.
It is very important to me that you achieve the same results as I did, whether you’re a novice, intermediate or pro at baking bread.
Fortunately I have heard lots of successful stories from your past experiences in making my Instant Pot No-Knead Artisan Bread and Quick Sandwich Bread.
Ronald says: Best bread I’ve ever made!
Andrew says: This was absolutely outstanding!
Now I have no doubt that you will find this recipe easy, quite enjoyable to make and delicious. In fact this fresh loaf is a lot more flavorful than any store bought Irish Soda Bread that I’ve ever had!
How to make Irish soda bread
- Prep first – gather and measure all your ingredients before you begin. This recipe moves quickly, so having everything ready makes a big difference.
- Mix the dry ingredients – in the bowl of a stand mixer, add:
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
👉🏻If using regular granulated sugar instead of maple syrup, add the sugar here with the dry ingredients. - Combine briefly – using the paddle attachment, mix just until the dry ingredients are combined.
- Add the butter – add ½ stick cold, unsalted butter, cut into small pieces. Mix on low speed for about 45 seconds to 1 minute, until the butter is partially incorporated and the mixture looks slightly crumbly.
- Mix the wet ingredients – in a separate bowl, whisk together the buttermilk, maple syrup, and egg until smooth.
👉🏻 If using granulated sugar, do not add maple syrup, it’s one or the other. - Combine wet and dry – with the mixer on medium-low speed, slowly pour the wet mixture into the flour mixture. Once all the liquid is added, mix for about 30 more seconds, just until combined. Do not overmix.
👉🏻 The dough will look rough, sticky, and a little messy, that’s exactly how it should be. - Prepare the currants – in a small bowl, toss the currants with 1 tablespoon of flour. This helps prevent them from sinking or clumping together in the bread.
- Add the currants – dd the floured currants to the dough and mix on low speed for about 30 seconds, just until evenly distributed.
- Shape the dough – transfer the dough to a well-floured surface. Flour your hands as well. Gently shape the dough into a round ball, being careful not to overwork it.
- Score the top – place the dough on a parchment-lined baking sheet.
Using a sharp knife or pizza cutter, cut a deep “X” on top of the loaf. - Bake – bake at 375°F for 45–50 minutes, or until the bread is golden and the bottom sounds hollow when tapped.
- Transfer to a cooling rack and let rest for a few minutes before slicing.
SILVIA’S BEST TIPS FOR IRISH SODA BREAD
➜ Don’t overwork the dough, mix just until combined.
➜ Use cold buttermilk for best texture.
➜ Shape the loaf gently, don’t compress it tightly.
➜ Cut a deep cross on top (about ½–¾ inch).
➜ Bake until the bottom sounds hollow when tapped.
➜ Let the bread rest 20–30 minutes before slicing.
➜ Best enjoyed the day it’s baked or leftovers the next morning with jam.
Other Irish Inspired Recipes to Try Next
Irish Soda Bread
Equipment
- Stand Mixer
Ingredients
- 4 cups all-purpose flour, plus 1 tbsp
- 1 tsp baking soda
- 1 tsp salt
- 1/2 stick unsalted butter
- 1 3/4 cup buttermilk
- 1/4 cup maple syrup (sub for honey)
- 1 egg
- 1 cup dried currants (sub for raisins )
Instructions
- Add flour, baking soda and salt to the bowl of a stand mixer. Using the paddle attachment mix these dry ingredients for 10 seconds.
- Add the butter, roughly chopped into small pieces. Mix on low speed until butter is somewhat incorporated into the flour (about 45s to 1 minute)
- In a medium bowl combine the buttermilk, maple and egg and whisk the mixture.
- Slowly pour the buttermilk mixture into the flour, while the mixer is running on medium-low speed. When all the liquid has been poured in continue to mix for another 30 seconds. Don't over mix it. Note the batter is rough, sticky and misshaped.
- In a saparate bowl add currants and stir in 1 tbsp of flour.
- Add currents to the batter and mix on low speed for another 30-seconds, just enough to evenly distribute the currents into the batter.
- Dump the batter on to a well floured surface. Without overworking the dough form into a ball. Using a sharp knife or pizza slicer, cut a 'x' on top of the bread then transfer the bread to a baking sheet lined with parchment paper.
- Bake irish soda bread on 375F degrees for 45-50 minutes. Let bread cool on a cooling rack for a few minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
great informations thank you for sharing
Looking forward to making. Looks delicious!
Awesome! Please let me know how you liked it!