Easy Traditional Irish Soda Bread Recipe (4 Ingredients)

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You are going to love the simplicity of this 4-ingredient Authentic Irish Soda Bread! A traditional Irish soda bread that is an easy from scratch recipe. A dense, crusty, hearty quick bread with a delicious tang. Gluten-free option too!

I try and find any reason to make Soda bread, not just on St Patrick’s day; and simple, crusty breads slathered with soft Irish butter make me swoon! This 4 ingredient Irish Soda bread is delicious with Baked Corned Beef and Cabbage Recipe!

We love homemade, from-scratch, delicious whole foods; we love breads, especially quick breads; you might try this Cheddar Bay Biscuit Bread, Beer Bread (similar to soda bread) or these yummy Beer Bread Popovers.

Irish Soda Bread Recipe from Ireland

I am not sure I have a speck of Irish in me, but I sure can appreciate their delicious traditional foods! And now you can too!

A simple 4 ingredient authentic recipe that I have had in my recipe box for years, and honestly, I re-discovered it recently when I was cleaning out my cookbook cupboard.

Is Irish Soda Bread really Irish?

While steeped in tradition and history, I have read in several places that while the Irish have made this unleavened, hearty, dense bread famous. It was the Native American’s who originally started baking with pearl ash, a natural form of soda, the Irish later adopted the practice.

Simple Ingredients

Ingredients, directions and nutritional information in the printable recipe card at the end of the post.

Many recipes containing raisins or currents, sugar, eggs and butter; these are actually variations on the original 4 ingredient Irish soda bread.

I wanted a simple, traditional savory soda bread recipe using basic ingredients. This no yeast, unleavened, dense and crusty bread gets its beautiful bread rise from the chemical reaction between the baking soda and the buttermilk.

• All-purpose Flour – I used organic, unbleached all-purpose white flour (also known as plain flour in the UK). Original recipes many times used oat flour and soft whole wheat flour, you might try experimenting with other flours, see notes below.
• Kosher Salt – The flavor of the ages, table salt may be used, but I prefer in recipes like this the flavor of kosher salt, if using table salt, use a little less.
• Baking Soda | Wouldn’t be “soda” bread without the baking soda! This is your leavening agent. See tips below for making sure it’s fresh.
• Buttermilk | Normally I would tell you if you do not have buttermilk to make your own (see below), but in this instance the thicker, rich, sour, cultured buttermilk is best. In a pinch, make homemade buttermilk, which is sour milk. Let it sit out for 30 minutes to come to room temperature.

How to Make Savory Soda Bread

All you need is a large mixing bowl, clean hands and 10 minutes of time.

Whisk together dry ingredients (all purpose flour, salt and soda) in a large bowl (glass or ceramic are preferable, they won’t react with the acidity in the dough). Make a small well in the center and pour in buttermilk.

Using a sturdy wooden spoon stir until a shaggy dough forms.

With clean hands, gently work the mixture into a sticky dough, incorporating all of the dry ingredients. You might need a little more buttermilk.

Transfer the dough to a piece of parchment paper or a lightly floured surface and pat the dough into a round loaf, about 1 ½ – 2 inches in thickness.

Using a sharp knife dipped in flour, score the dough in a cross pattern, then puncture each of the quarters with the tip of a knife.

Melt a couple teaspoons of butter by placing a cast iron skillet (<– my favorite!) in preheated oven for a few minutes, swirl around to coat bottom of pan. OR place a piece of parchment paper on a baking sheet sprinkled with a little flour.

Place the soft dough into the prepared pan and bake for 15 minutes at 450 degrees F, then TURN THE TEMPERATURE DOWN to 400 degrees F and bake for 25 additional minutes.

Maybe this part of an old wives tale, I could not find a “reason” for this step, but in my research, I read about doing this in numerous posts and cookbooks.

After baking for 25 minutes, turn it upside down (carefully) and bake for 5 more minutes. Tapping on the bottom should yield a hollow sound.

Allow to cool for 15 minutes before diving in, use a serrated knife to cut wedges of bread.

How to make Gluten-Free Irish Soda Bread

Since I have so many friends, family and readers that are gluten-free when possible, I like to give the option to create a gluten free version of the recipe. My suggestions are below:

• Replace all of the flour with gluten free all purpose (1:1 cup for cup) flour.
• Or try a combination of GF AP Flour and GF Oat Flour, maybe a 3:1 ratio.
• Increase buttermilk up to 2 cups, GF flours tend to soak up a bit more liquid.

Variations & Substitutions

• Many varieties include currents or raisins. Add up to ½ cup.
• Add a sprinkle of caraway seeds to the top of the loaf.
• Make it a little sweet, by adding a little orange zest to the traditional ingredients.

Storage

Store cooled, baked bread in an airtight container on the counter up to 5 days. In the fridge up to 7 days.

Can you freeze Irish Soda Bread

Yes! This bread freezes beautifully! Make sure that the bread is completely cooled, then wrap the bread well in plastic wrap, then place in airtight freezer baggie. Or cut into wedges and thaw individually. Freeze up to 3 months. Thaw on counter or in fridge overnight.

High Altitude Irish Soda Bread

Great news! I made no adjustments for high altitude for this traditional Irish soda bread recipe!

Frequently Asked Questions

But this savory soda bread is not just for St. Patrick’s day, it is delicious anytime of the year!

Sure hope you enjoyed this little walk down a bit of history, if you make this traditional Irish soda bread recipe, please rate and comment below!

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Easy Traditional Irish Soda Bread

Author: Kathleen Pope

4.63 from 24 votes

Traditional 4 ingredient Irish Soda Bread is the best easy recipe to make from scratch. A dense, crusty, hearty bread recipe from Ireland. Gluten free option too!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Bread

Cuisine Irish, American

Servings 16 servings

Calories 128 kcal

Equipment

• ▢
  Pyrex Glass Measuring Cup Set
• ▢
  Mason Cash Fox Embossed Mixing Bowl – 4.25 Quart

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 4 cups all-purpose flour , | I used organic unbleached all purpose flour, *see notes for Gluten Free
• ▢ ¾ teaspoon kosher salt
• ▢ ½ teaspoon baking soda , see post for how to make sure it is fresh
• ▢ 1 ½ cups buttermilk, whole or 2%, or homemade buttermilk

Instructions

 

• Preheat oven to 450°F, prep a 10 inch or larger cast iron skillet with a little oil or melted butter or place a piece of parchment paper on a baking sheet.
• Whisk together dry ingredients (all purpose flour, salt and soda) in a large bowl (glass or ceramic are preferable, they won’t react with the acidity in the dough)
  Make a small well in the center and pour in buttermilk.
• Using a sturdy wooden spoon stir until a shaggy dough forms. With clean hands, gently work the mixture into a sticky dough, incorporating all of the dry ingredients. You might need a little more buttermilk.
• Transfer the dough to a piece of parchment paper and pat the dough into a round disc, about 1 ½ – 2 inches in thickness.
  Using a sharp knife dipped in flour, score the dough in a cross pattern, then puncture each of the quarters with the tip of a knife.
• Melt a couple teaspoons of butter by placing a cast iron skillet (<– my favorite!) in preheated oven for a few minutes, swirl around to coat bottom of pan. Place savory soda bread dough into pan and bake for 15 minutes at 450 degrees F, then TURN THE TEMPERATURE DOWN to 400 degrees F and bake for 25 additional minutes.
• Maybe this part of an old wives tale, I could not find a "reason" for this step, but after baking for 25 minutes, turn it upside down (carefully) and bake for 5 more minutes. Tapping on the bottom should yield a hollow sound. Let rest 5-10 minutes before slicing and serve in wedges, slathered with Irish butter!

✱ Kathleen’s Tips

BUTTERMILK

Normally if you are out of buttermilk, I tell you to make your own (1 tablespoon lemon juice to 1 cup milk, stir and let sit 5-10 minutes) however; it is not quite as sour or as thick as real buttermilk. But if you need to make it, make it, let it sour and come to room temperature.

GLUTEN-FREE SODA BREAD

Replace all of the flour with gluten-free all purpose (1:1 cup for cup) flour. Or try a combination of GF AP Flour and GF Oat Flour, maybe a 3:1 ratio.
Gluten-free flours tend to absorb a bit more liquid, you might need to add up to 2 cups buttermilk. 

HIGH ALTITUDE INSTRUCTIONS: No adjustments necessary for high altitude.

Nutrition

Serving: 1 slice Calories: 128 kcal Carbohydrates: 25 g Protein: 4 g Fat: 1 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.2 g Cholesterol: 2 mg Sodium: 167 mg Potassium: 64 mg Fiber: 1 g Sugar: 1 g Vitamin A: 37 IU Calcium: 31 mg Iron: 1 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.