Irish Soda Bread: The No-Yeast Quick Bread That’s Ready in Under an Hour
This traditional Irish Soda Bread uses just 4 simple ingredients—flour, baking soda, salt, and buttermilk—to create a rustic loaf with a crispy crust and tender, cake-like crumb. No yeast, no kneading, and ready in under an hour. Perfect for St. Patrick’s Day or everyday meals!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1 loaf (12 slices)
- Category: Bread, Quick Bread
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
- 4 cups all-purpose flour (500g)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¾ cups buttermilk (420ml)
Optional: 1 tablespoon sugar, ¼ cup raisins, 1 tablespoon caraway seeds, 2 tablespoons cold butter cubed
Instructions
- Preheat: Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Mix dry: Whisk flour, baking soda, and salt in large bowl until combined. Add optional sugar, raisins, or seeds if using.
- Add buttermilk: Make well in center. Pour in buttermilk. Stir with wooden spoon just until dough comes together into shaggy mass. Don’t overmix—dough should look rough.
- Shape: Turn onto lightly floured surface. With floured hands, gently pat into 7-8 inch round, 2 inches high. Place on prepared baking sheet.
- Score: Cut deep cross (X) into top, ½ inch deep, extending nearly to edges.
- Bake: Bake 35-45 minutes until deep golden brown and sounds hollow when tapped on bottom (internal temp 190-200°F).
- Cool: Transfer to wire rack. Cool minimum 15 minutes before slicing.
Notes
- Don’t overmix—stir just until combined
- Use fresh baking soda for proper rise
- Real buttermilk is essential (or use milk + vinegar substitute)
- Work quickly once wet meets dry
- Score deeply—at least ½ inch
- High heat (425°F) is essential for crust
- Tap test: bread should sound hollow when done
- Best eaten day of baking
- Store wrapped at room temp 2 days
- Freezes well for 3 months
Find it online: https://recipya.com/irish-soda-bread-5-steps-crusty-authentic/