Irish Soda Bread
A quick and easy no-yeast bread with a crusty exterior and soft interior, perfect for breakfast or as an accompaniment to meals.
Ingredients
Main Ingredients
- 2 cups white flour (plain / all-purpose)
- 1 ¾ cups wholemeal flour (wholewheat) Note 1
- 2 - 3 tbsp Extra Flour (for dusting)
- 1 ½ tsp baking soda (bi-carb) Note 2
- 1 ½ tsp salt
- 2 cups buttermilk (fridge cold) Note 3
Instructions
Preparation
- Preheat your oven to 220°C/430°F (200°C fan).
- Line a tray with baking paper.
- In a bowl, whisk together both flours (not the Extra Flour), baking soda, and salt.
- Add the buttermilk and stir until the mixture becomes too hard to mix anymore.
- Sprinkle 2 tablespoons of Extra Flour onto your work surface. Scrape out the dough and sprinkle it with a little more flour.
- Gently knead the dough no more than 8 times, bringing it together into a ball.
- Transfer the dough to the tray and pat it into a disc about 2.5cm/1" thick.
- Cut a cross on the surface, about 1cm / 0.3" deep, using a serrated knife.
Baking
- Bake for 20 minutes. Then, turn the oven down to 200°C/390°F (180°C fan).
- Bake for another 20 minutes, or until the base sounds hollow when tapped in the middle.
- Transfer the bread to a rack and let it cool for at least 30 minutes before slicing.
Notes
Serve Irish Soda Bread on its own or with butter. Pairs well with soups, stews, or spreads like jam or cream cheese. Store in an airtight container or wrapped in cloth at room temperature for freshness.