About this recipe
There’s something magical about recipes that have stood the test of time, and today we’re baking one that’s been warming Irish kitchens for generations.
Traditional Irish soda bread isn’t about fancy techniques or complicated steps. It’s about simple baking, rich history and that incredible moment when you pull a golden, crusty loaf out of the oven.
Here today to walk us through this classic Irish recipe was lifestyle consultant, Michelle Stanek.
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“It’s extremely simple,” she said. “It’s only five ingredients.”
Irish soda bread does not require yeast or rising time. Baking soda is the leavener that reacts with the acidity of the buttermilk, and once the dough is formed, it can go directly into the oven. You’ll know when the bread is done by knocking on the bottom of the loaf. If it sounds hollow, it’s perfectly baked.
Scoring the top of the loaf with an X is “traditionally to bless it with the cross, and practically to allow expansion,” Stanek explained.
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Stanek recommends serving the bread with honey butter (made from equal parts honey and softened butter) or topped with smoked salmon. This recipe can also be used to make rolls instead of a loaf. For special occasions, incorporate dried fruits or nuts into the dough.
“It is hearty, and it is only good for a couple of days (because) there aren’t any preservatives in it,” Stanek said. “But it’s just a nice, rustic bread. … For a new baker, this is very easy, it’s very forgiving.”
Ingredients
Soda Bread (Brown Bread)
Directions
Soda Bread (Brown Bread)
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Sift dry ingredients together in a large mixing bowl.
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Using both hands, scoop up the dry ingredients a few inches above the mixture, then sprinkle it back down to aerate; repeat about 20 times.
-
Create a well in the mixture and pour in the buttermilk.
-
Using your hands, mix and stir together until it forms a sticky dough clumpy enough to transfer to a floured surface.
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Knead for 2–4 minutes until it forms a smooth soft dough, rolling it around to pick up any loose bits.
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Flatten to a 10″ disk, ensuring equal thickness and a smooth surface.
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Sprinkle a scant layer of flour on a sheet pan and place the disk on top; do not use oil or cooking spray.
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Using a sharp knife, cut an “X” into the top about halfway down through the disk and about 2 inches from the edge.
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Bake at 375° for 40 minutes or until the loaf is golden brown and sounds hollow when knocked on the bottom.
-
Remove from the sheet pan and immediately wrap in a clean tea towel to prevent hardening.
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There’s something magical about recipes that have stood the test of time, and today we’re baking one that’s been warming Irish kitchens for generations.
Traditional Irish soda bread isn’t about fancy techniques or complicated steps. It’s about simple baking, rich history and that incredible moment when you pull a golden, crusty loaf out of the oven.
Here today to walk us through this classic Irish recipe was lifestyle consultant, Michelle Stanek.
“It’s extremely simple,” she said. “It’s only five ingredients.”
Irish soda bread does not require yeast or rising time. Baking soda is the leavener that reacts with the acidity of the buttermilk, and once the dough is formed, it can go directly into the oven. You’ll know when the bread is done by knocking on the bottom of the loaf. If it sounds hollow, it’s perfectly baked.
Scoring the top of the loaf with an X is “traditionally to bless it with the cross, and practically to allow expansion,” Stanek explained.
Stanek recommends serving the bread with honey butter (made from equal parts honey and softened butter) or topped with smoked salmon. This recipe can also be used to make rolls instead of a loaf. For special occasions, incorporate dried fruits or nuts into the dough.
“It is hearty, and it is only good for a couple of days (because) there aren’t any preservatives in it,” Stanek said. “But it’s just a nice, rustic bread. … For a new baker, this is very easy, it’s very forgiving.”
Soda Bread (Brown Bread)
- 2 cups whole wheat flour
- 2 cups white flour (AP or bread)
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups buttermilk
Sift dry ingredients together in a large mixing bowl. Using both hands, scoop up the dry ingredients a few inches above the mixture, then sprinkle it back down. This aerates the mixture; repeat about twenty times. Create a well in the mixture and pour in the buttermilk. Using your hands, mix and stir together until it forms a sticky dough clumpy enough to transfer to a floured surface. It will be very sticky. Knead for 2-4 minutes until it forms a smooth soft dough, rolling it around to pick up any loose bits as you go. Flatten to a 10″ disk, ensuring equal thickness throughout and a smooth surface. Sprinkle a scant layer of flour on a sheet pan (do not use oil or cooking spray) and place the disk on top of the flour. Using a sharp knife, cut an “X” into the top about halfway down through the disk and to about 2″ from the edge. Bake at 375° for 40 minutes or until the loaf is golden brown and sounds hollow if you knock on the bottom of it. Remove from the sheet pan and immediately wrap in a clean tea towel to prevent it from hardening.
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