Irish Soda Bread (Only 4 Ingredients)
Made from just four simple ingredients, this homemade Traditional Irish Soda Bread requires no kneading—its sticky dough can be baked on a sheet pan or in a loaf pan. Unlike modern loaves that call for butter, sugar, or eggs, this simple bread requires only the four core ingredients to bake the best result.
Servings 1 loaf
Calories 1696kcal
Ingredients
- 3 and 1/2 cups (420 grams) all-purpose flour, more as needed
- 1 teaspoon (6 grams) sea salt
- 1 teaspoon (6 grams) baking soda
- 1 and 3/4 cups (420 grams) buttermilk, at room temperature
- Optional: 1 cup of water to create steam in the oven
Instructions
- Place a small oven-safe bowl at the bottom of the oven (optional). Preheat the oven to 446°F (230°C). Line a baking sheet with parchment paper and set aside.
- Whisk flour, salt, and baking soda together in a large mixing bowl. Using a silicone spatula, stir in buttermilk until a shaggy, slightly sticky dough forms. Do not over-mix; you don't need to form a smooth, soft dough.
- Generously flour your hand and your work surface. Turn the dough out onto the floured surface and dust it with flour to prevent sticking. Form the dough into a 6–7 inch (15–16 cm) ball (A bench scraper simplifies shaping sticky dough). Don't hesitate to dust more flour if the dough sticks to your hands or the work surface while shaping it.
- Transfer the shaped dough to the prepared baking sheet or pan. Using a bread lame, sharp cutter, or sharp knife, score the top of the dough with a 1/2 inch deep mark. Do not skip this scoring, as it prevents blowouts during baking and ensures the traditional shape and even bake.
- Spray the dough with water (optional).
- Pour the cold water into the prepared small oven-safe bowl. Bake the Irish bread for 10 minutes at 445°F (230°C). Remove the steam and reduce the oven temperature to 375°F (190°C). Continue baking for another 25-35 minutes. If you notice the crust browns too quickly, tent the bread loosely with aluminum foil or parchment paper halfway through the bake time. Note that bake time will vary by oven; my Irish soda bread usually takes 40 minutes. The bread is done when the top turns golden-brown and the bottom sounds hollow when tapped. For the most reliable test, an instant-read thermometer should read the center of the loaf at 195°F (90°C).
- Remove from the oven. Immediately wrap the hot bread with a kitchen towel and place it on a wire rack to steam and soften the crust as it cools. Serve warm.
- Store leftover Irish soda bread in an airtight container or wrapped tightly in a tea towel and plastic wrap for up to 48 hours.
Notes
Special Tools (affiliate links): Kitchen Scale with Liquid Measuring Cups / Measuring Cups & Spoons | Glass Mixing Bowl / Metal Mixing Bowl | Silicone Spatula | Bench Scraper | Baking Sheet | Instant-Read Thermometer | Wire Rack.
Flour: Use either all-purpose or pastry flour—both are suitable and require no modifications, aligning with the bread's traditionally low gluten structure.
Buttermilk substitute: If you find yourself running out of buttermilk, you can easily create a substitute! Simply stir 1 3/4 cups of full-fat milk with 1 tablespoon of white vinegar or lemon juice and allow the mixture to sit for about 10-15 minutes. This time allows the milk to slightly curdle, which gives it that essential buttermilk-like texture and tart taste needed for your homemade Irish soda bread.
Mix-ins Options: Feel free to add up to 1 cup of your favorite toppings, like raisins, caraway seeds, nuts, or chocolate chips. Note: Ensure any of these mix-ins are combined with the dry ingredients before adding any wet ingredients.
