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Irish Soda Bread

Freshly baked Irish Soda Bread with raisins on a rustic wooden cutting board.
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A classic, rustic quick bread with a tender, slightly sweet crumb and a perfectly crackly crust. Made with simple pantry staples, it requires no yeast and comes together in about an hour for warm, comforting homemade bread.

Ingredients

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  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons cold unsalted butter, cubed
  • 1 1/2 cups raisins or currants (optional)
  • 1 tablespoon caraway seeds (optional)
  • 1 3/4 cups cold buttermilk

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. Add cold, cubed butter. Use a pastry cutter or two forks to cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. If using, stir in raisins and caraway seeds.
  5. Make a well in the center of the dry ingredients. Pour in all the cold buttermilk at once.
  6. Using a wooden spoon or fork, stir just until a shaggy, sticky dough forms. Do not overmix.
  7. Turn dough onto a lightly floured surface. With floured hands, gently knead 3-4 times just to bring it together into a rough ball.
  8. Place dough on a parchment-lined baking sheet or in a seasoned 10-inch cast-iron skillet. Pat into a 6-7 inch round, about 1 1/2 inches thick.
  9. Using a sharp, floured knife, score a deep X (about 1/2 inch deep) across the top of the loaf.
  10. Bake for 45-50 minutes, until the crust is deep golden brown and the bottom sounds hollow when tapped. An instant-read thermometer inserted into the center should read 190°F.
  11. Transfer loaf to a wire rack and let cool for at least 30 minutes before slicing.

Notes

Do not overmix the dough. Use cold buttermilk and butter. Let bread cool completely before slicing for best texture. For a dairy-free version, use plant-based milk mixed with lemon juice and a dairy-free butter alternative.

Nutrition

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