Traditional Irish Soda Bread
This is a bread of necessity, built for times when yeast wasn't on hand. It rewards a gentle hand and demands speed, transforming from flour to finished loaf in under an hour.
Handle the dough like it's made of snow.
Over-kneading creates a tough, dense brick instead of a tender loaf. Mix until the flour just disappears and stop immediately.
- large mixing bowl
- baking sheet or cast iron skillet
- serrated knife
- wire cooling rack
What goes in.
- 4 cupsall-purpose flour
- 1 tspbaking soda
- 1 tspfine sea salt
- 1.75 cupsbuttermilk, cold
Cutting for the Rise
A deep cross cut into the center of the loaf serves two purposes: it allows the bread to expand fully in the oven and lets the heat reach the center of the dense dough.
The method.
Heat the oven
Preheat your oven to 425°F (220°C). If you are using a cast iron skillet, place it inside to heat up while the oven reaches temperature.
Whisk dry ingredients
In a large bowl, whisk the flour, baking soda, and salt. Make sure the soda is evenly distributed so you don't end up with bitter pockets.
Add the buttermilk
Make a well in the center and pour in the buttermilk. Using a wooden spoon or your hand shaped like a claw, stir just until the shaggy mass forms.
Shape the loaf
Turn the dough onto a lightly floured surface. Pat it into a round disc about 1.5 inches thick. Do not knead.
Cut and bake
Transfer to your preheated skillet or baking sheet. Use a floured serrated knife to cut a deep cross into the top. Bake for 30-35 minutes until the loaf sounds hollow when tapped on the bottom.
Other turns to take.
Brown Soda Bread
Replace one cup of all-purpose flour with coarse stone-ground whole wheat flour for a nuttier flavor and denser crumb.
Spotted Dog
Add half a cup of raisins or dried currants into the dry mix for a traditional sweet variation.
When it doesn't go to plan.
Use high-fat buttermilk if you can find it; the acidity is essential for the chemical reaction that lifts the bread.
The bread is done when the crust is a deep, golden brown and the base sounds hollow.
Let the bread cool completely on a wire rack before slicing to allow the interior crumb to set.
The ones that keep coming up.
Can I use regular milk instead of buttermilk?
You need the acidity of the buttermilk to react with the baking soda. If you must substitute, mix one cup of milk with one tablespoon of lemon juice or white vinegar and let it sit for ten minutes.
Why is my bread dense?
You likely over-mixed the dough or let it sit on the counter too long before putting it in the oven. The reaction between the soda and buttermilk starts as soon as they meet, so get it in the heat fast.