Authentic Irish Soda Bread Recipe: Simple Traditional Loaf

This quick and Easy Irish Soda Bread Recipe requires no yeast and only a few pantry staples. Toast slices and serve with butter and jam for a simple, satisfying breakfast.

When the bread supply runs out at my house, it feels like a crisis. Fresh bread keeps our mornings moving—toast, butter, and jam make everyone happy. One early morning I discovered we were out of bread and it was too soon to head to the store, so I made a quick batch of Irish soda bread. It’s fast, forgiving, and doesn’t require any special equipment.

Irish soda bread is an ideal emergency loaf because it uses baking soda as a leavening agent rather than yeast, so there’s no waiting for dough to rise. The recipe below is one I’ve relied on for years and it produces two rustic loaves that brown beautifully and slice well for toasting.

If you’re short on buttermilk, make a quick substitute: pour 1 cup of milk into a bowl, stir in 1 tablespoon of vinegar, and let it sit for about 10 minutes. The milk will thicken slightly and work perfectly in the recipe.

Yield: Makes 2 Loaves, Serves 8

Irish Soda Bread Recipe

This soda bread is best served warm, toasted, with butter and jam. The recipe makes two loaves, which is great for sharing. If you prefer a smaller batch, halve the ingredients.

If you don’t have buttermilk, combine 1 cup milk with 1 tablespoon vinegar and let it rest for 10 minutes. It thickens slightly and mimics buttermilk for the dough.

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

Ingredients

• 4 cups / 480 g all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon fine-grain sea salt
• 2 tablespoons light brown sugar, packed
• 2 cups / 475 ml buttermilk (or milk + vinegar substitute)

Instructions

1. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
2. Sift the flour, baking soda, salt, and sugar together in a large bowl.
3. Slowly pour in the buttermilk. You may not need the full 2 cups—discard any excess. Mix with your hands until a soft dough forms. Do not let the dough rest.
4. Divide the dough evenly into two portions (skip this step if you halved the recipe).
5. On a floured surface, knead each dough ball briefly until smooth, about 1–2 minutes. Shape into rounds, placing the seam side down.
6. Place the dough rounds on the prepared baking sheet.
7. Using a sharp knife, cut a deep cross about ¼ of the way through the top of each round.
8. Bake about 34 minutes, until the tops are well browned, the center of the cross feels firm, and the loaves sound hollow when tapped on the bottom.
9. Let the loaves cool for a few minutes before slicing.
10. Serve warm with room-temperature butter and jam.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 253Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 566mgCarbohydrates: 51gFiber: 2gSugar: 6gProtein: 8g