Classic Irish Soda Bread with Butter

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This traditional quick bread uses baking soda and buttermilk instead of yeast, producing a tender loaf with a golden crust in under an hour.

The simple ingredient list and no-knead method make this one of the easiest breads you can bake from scratch.

Why You’ll Love It

  • No yeast, no rising time, no kneading required
  • Ready from bowl to table in about 50 minutes
  • Uses basic pantry ingredients
  • Tender crumb with a slightly dense, satisfying texture
  • Authentic traditional recipe without unnecessary additions

Ingredients

For the Bread

  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cups buttermilk, cold

Optional Additions

  • 2 tablespoons butter, softened (for richer bread)
  • 1 tablespoon sugar (for slightly sweeter bread)
  • 1 cup raisins or currants (for spotted dog variation)
  • 1 tablespoon caraway seeds

For Serving

  • Irish butter, room temperature
  • Honey or jam

Steps

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking soda, and salt.

3. If using butter, cut it into small pieces and work it into the flour mixture with your fingertips until it resembles coarse crumbs.

4. If adding sugar, raisins, or caraway seeds, stir them into the dry ingredients now.

5. Make a well in the center of the flour mixture.

6. Pour the cold buttermilk into the well.

7. Using a fork or your hand, stir the mixture from the center outward, gradually incorporating the flour into the buttermilk.

8. Mix until a shaggy dough forms—it will look rough and slightly sticky.

9. Do not overmix; stop as soon as no dry flour remains.

10. Turn the dough out onto a lightly floured surface.

11. Gently shape the dough into a round loaf about 7 inches in diameter and 2 inches tall.

12. Handle the dough as little as possible—overworking makes the bread tough.

13. Transfer the loaf to the prepared baking sheet.

14. Using a sharp knife or bread lame, cut a deep X into the top of the loaf, about 1/2 inch deep and extending almost to the edges.

15. This cross allows heat to penetrate the center and helps the bread bake evenly.

16. Bake for 15 minutes at 425°F, then reduce the oven temperature to 400°F (200°C).

17. Continue baking for 25-30 more minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.

18. The internal temperature should read 200°F (93°C) on an instant-read thermometer.

19. Transfer the bread to a wire rack and let cool for at least 15 minutes before slicing.

20. Serve warm or at room temperature with plenty of good butter.

Helpful Tips and Substitutions

Cold buttermilk is essential—it reacts with the baking soda to create lift, and cold temperatures help keep the bread tender.

If you do not have buttermilk, make a substitute by adding 1 tablespoon plus 2 teaspoons of white vinegar or lemon juice to 1 3/4 cups milk and letting it sit for 5 minutes.

Do not skip the deep X on top—without it, the bread will not bake through in the center.

Traditional Irish soda bread contains only four ingredients; sugar and raisins are American additions.

For a softer crust, wrap the warm loaf in a clean kitchen towel while cooling.

For a crustier loaf, let it cool uncovered on the wire rack.

Whole wheat flour can replace up to half the all-purpose flour for a heartier loaf.

This bread does not keep as well as yeasted breads—plan to eat it within a day or two.

Serving Ideas

Slice and serve warm with generous amounts of Irish butter.

Toast day-old slices and spread with honey or marmalade for breakfast.

Serve alongside Irish stew, corned beef and cabbage, or a hearty soup.

Use thick slices as the base for open-faced sandwiches with smoked salmon and cream cheese.

Cut into wedges rather than slices for a traditional presentation.

A serrated bread knife gives the cleanest slices.

Make-Ahead and Storage

Irish soda bread is best eaten the day it is made—the texture changes significantly after the first day.

Store leftover bread wrapped tightly in plastic wrap at room temperature for up to 2 days.

Toast slices to refresh day-old bread.

The bread can be frozen whole or sliced for up to 3 months.

Wrap tightly in plastic wrap, then aluminum foil, and place in a freezer bag.

Thaw at room temperature for several hours or overnight.

Refresh thawed bread by warming in a 350°F oven for 10 minutes.

The dough cannot be made ahead—it must be baked immediately after mixing for the baking soda to work properly.

Simple Tradition

Irish soda bread is proof that great bread does not require special equipment, yeast, or hours of waiting.

The technique is forgiving as long as you avoid overmixing.

Bake a loaf and experience why this humble bread has been a staple for generations.

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