Rich Irish Soda Bread Recipe (With Step-by-Step)

Hearty Irish Soda Bread

8:22

Prep Time:

20 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 35 mins

Servings:

Yield:

1 loaf

Martha's Irish soda bread recipe may not be traditional, but it’s certainly delicious. A few tablespoons of butter and an egg are responsible for its richness, resulting in a moist and tender loaf that’s less light and crumbly than other versions. Caraway seeds add depth of flavor, while chewy raisins bring a welcome sweetness. There’s no yeast involved when making Irish soda bread; instead, like its name implies, this type of loaf gets its lift from a combination of baking soda and buttermilk. Serve it warm from the oven, spread thickly with good Irish butter, with tea or coffee or enjoy it alongside your St. Patrick's Day dinner.

A loaf of Irish soda bread with slices cut placed on a wooden cutting board next to a cup of tea and a teapot — Jacob Fox

Putting the Soda in Irish Soda Bread

Unlike most bread recipes on our site, Irish soda bread doesn't use yeast to rise. Instead, it relies on both baking soda (known in Ireland as "bread soda") and acidic buttermilk which react to form carbon dioxide. Those bubbles of carbon dioxide, in turn, become trapped in the dough during the baking process, lightening the finished loaf.

To yield an even more tender bread, this recipe also includes baking powder, which is activated by the heat of the oven, giving the loaf even more lift.

A quick buttermilk substitute: If you don't have buttermilk on hand, you can still make this recipe by whipping up a quick substitute: Add 4 1/2 teaspoons of white vinegar, apple-cider vinegar, or lemon juice to a large liquid measuring cup, then add enough milk to reach the 1 1/2 cup mark. Stir, then let the mixture sit until curdled, about 5 minutes, before using.

Dos and Don'ts for a Moist and Tender Loaf

Don't scoop your flour: When measuring flour, it's always wise to spoon it into your measuring cup, rather than scoop the cup into the container of flour. Spooning it in keeps the flour from packing too tightly, which can throw off the amount that ends up in your bowl. And always level off the top with something flat, like the back of a butter knife, before dumping it in.

Do use cold butter: Traditional Irish soda bread doesn't contain butter, but we love the richness and tenderness it gives this loaf. Make sure the butter nice and cold when you cut it into the dry ingredients so it forms a coarse meal and doesn't turn into paste.

Don't overwork the dough: There's no kneading involved in this recipe—in fact, the less you handle this dough, the better. Use a fork to work in the buttermilk mixture, stopping when the dough begins to hold together, and employ a light touch when pressing it into a loaf shape.

Directions

Ingredients for making Irish soda bread arranged on a surface including flour eggs butter raisins and spices — Jacob Fox

Preheat oven and prep baking sheet; Combine dry ingredients:

Heat oven to 350°F. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined.

Jacob Fox
Cut in butter, then add raisins:

Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.

Jacob Fox
Mix buttermilk, egg, and baking soda; stir into flour-and-butter mixture:

In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough.

Jacob Fox
Form dough into round loaf:

Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.

Jacob Fox
Mix yolk and cream and brush over loaf;

In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven.

Jacob Fox
Bake and cool:

Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.

Jacob Fox

How to Store Irish Soda Bread

Irish soda bread can be stored in a resealable bag or airtight container at room temperature for up to 5 days. For longer storage, wrap the bread tightly in a double layer of plastic wrap followed by a layer of foil and freeze for up to 3 months. Always let bread cool completely before storing to avoid trapping excess moisture, which can result in a soggy loaf.

What to Serve With Irish Soda Bread

Irish butter: This bread is delicious simply spread thickly with good salted butter for breakfast or an afternoon snack.

A savory stew or casserole: Include it as part of your St. Patrick's Day spread alongside a steaming bowl of Irish lamb stew, our Irish beef and stout stew, or this colcannon shepherd's pie.

Ham and cheese: For a light yet satisfying lunch, pair a slice or two of this just-sweet-enough loaf with a few chunks of aged cheddar and some salty ham.

Frequently Asked Questions

How does this recipe differ from traditional Irish soda bread?

This recipe differs from Irish soda bread in a few ways. We include an egg, sugar, and some butter for richness and added moisture, which aren't called for in most traditional recipes. To boost the flavor and add a touch more sweetness, we also work in caraway seeds and raisins which are quite common in American versions of soda bread but less so in ones made in Ireland.
What do caraway seeds taste like?

Caraway seeds taste earthy, warm, and nutty with notes of licorice, fennel, carrot, and black pepper. They're used to flavor rye bread, sauerkraut, and often the Scandinavian spirit aquavit. If you're not sure you'll enjoy the flavor of caraway, you may want to only add half the amount called for when making this recipe.
Can I leave the raisins out of this bread?

Yes, you can leave the raisins out of this bread. You can also swap in currants instead if you'd prefer. Irish soda bread doesn't traditionally call for raisins. When they're added to the loaf, it's called a "Spotted Dog."

5 More Irish-Inspired Bread Recipes to Try

Updated by

Esther Reynolds

Explore more:

Rich Irish Soda Bread

Putting the Soda in Irish Soda Bread

Dos and Don'ts for a Moist and Tender Loaf

Directions

Preheat oven and prep baking sheet; Combine dry ingredients:

Cut in butter, then add raisins:

Mix buttermilk, egg, and baking soda; stir into flour-and-butter mixture:

Form dough into round loaf:

Mix yolk and cream and brush over loaf;

Bake and cool:

How to Store Irish Soda Bread

What to Serve With Irish Soda Bread

Frequently Asked Questions

5 More Irish-Inspired Bread Recipes to Try

Related Articles