I’m Irish by heritage and as it nears St. Patrick’s Day, I anticipate baking my annual loaf of Irish Soda Bread.
A quick bread recipe (meaning not a yeast bread) made with flour, buttermilk, and (depending upon who you ask), currants and/or caraway seeds, it’s ideal for toasting, smearing with jam (or Slow Cooker Apple Butter), and dunking in a big bowl of Instant Pot Beef Stew.
Irish soda bread tastes mild and lightly buttery, similar to a fluffy biscuit (like these Drop Biscuits) or Savory Scones with Bacon Cheddar and Chive.
The edges are lightly craggy (I love picking them off); the inside is soft, but sturdy.
History of Irish Soda Bread
Irish soda bread was born from necessity. Bicarbonate soda (a.k.a. baking soda) came to the U.K. in the 1830s, a time when Ireland was hurting financially and lacked access to ingredients.
- Irish soda bread made the best of what people had available: soft wheat flour (which grows well in Ireland—it’s similar to cake flour or pastry flour), baking soda, salt, and soured milk (now we use buttermilk in its place).
- It required very little kitchen equipment to make and could be baked over an open hearth.
- Other additions, such as currants, were added only at special occasions, such as Easter.
How to Make Irish Soda Bread
Humble in origin and of great importance to its people, Irish soda bread is simple and sustaining.
Nowadays, it is a St. Patrick’s Day favorite for many. And it’s a perfect pair to another St. Patrick’s Day dish, Corned Beef and Cabbage.
I’ve been making this soda bread recipe for more than 15 years.
I’ve tweaked it over time to add healthy ingredients like whole wheat flour.
It wasn’t until I first shared it on my blog, however, that I realized how, ehrm, strongly some folks feel about Irish soda bread.
- To those of you who are here for a tasty Irish soda bread recipe, enjoy!
- To those of you who feel I departed too far from tradition, I’d love to learn about your version of traditional Irish soda bread. Feel free to leave me a note in the comments below.
The Ingredients
- Flour. I used a combination of all-purpose flour and whole wheat flour. The flour mixture is perfect for making a soda bread that’s moist and tender while also being hearty.
- Sugar. While this bread is not overly sweet, the sugar gives it just a hint of sweetness. It also ensures it has a tender crumb.
- Butter. Gives it that scrumptious buttery flavor.
- Egg. For extra richness.
- Buttermilk + Baking Soda. Essential ingredients for the perfect soda bread rise. The baking soda is also how this bread got its name.
- Molasses. Adds subtle complexity.
- Currants. Adds small pockets of tartness that’s a lovely contrast with the mild butteriness of the bread. Originally for special occasions only, we’re lucky to be able to add currants to our Irish soda bread any day we like.
The Directions
- Pulse the dry ingredients together in a food processor.
- Add the butter.
- Whisk the wet ingredients together.
- Stir the dry ingredients and currants into the wet ingredients in a large bowl. Knead the dough, then shape it into a round loaf.
- Transfer the loaf to a parchment-lined baking sheet, and cut an “X” into the top of the dough. Bake Irish soda bread at 375 degrees F for 45 minutes, until golden brown with a nice crust.
